Creamy Shahi Chicken Recipe – Popular Bangladeshi Chicken Roast Recipe
Today I will be showing you a popular Bangladeshi inspired chicken recipe commonly known as chicken roast. Though the name says roast but it has nothing to do with the oven.It is a one pot extremely delicious dish commonly served at wedding ceremonies.
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Ingredients required for making chicken roast –
* Bone in chicken – 1 kilo / 2.2 lb. Traditionally this recipe calls for a special cut of the chicken pieces, where the leg is attached to the thigh bone. At this time when things are quite hard to get, I considered myself lucky to get chicken drumsticks. They cook very quickly as well compared to the above mentioned cut and is easily manageable while cooking.
* For chicken marination – salt, 1/2 teaspoon red chili powder and 1 tablespoon lemon/lime juice
* Onion – 2 large /290 gm / 10 oz. I took just 2 tablespoons of onion slices for blending with ginger and garlic. The rest you need to fry.
* Garlic – 6 large cloves
* Ginger – 2 inch length
* Cashew nuts (kaju) – 4 tablespoons. I took broken cashews. Take less if using whole cashews.
* Raisins (kishmish) – 1 tablespoon
Soak the cashews and raisins in hot water for about 2 hours.
* Tomato Ketchup – 1 tablespoon. You can even use tomato sauce but the sometimes tomato sauce may contain added seasonings in them like onion and garlic powder which may alter the original flavor of the dish.
* Plain unflavored yogurt (curd/dahi) – 4 heaped tablespoons
* Coriander Powder (dhania Powder )- 1 tablespoons
* Red chili powder – 1teaspoon . Adjust according to your preference.
* Dry bayleaf – 2
* Green cardamoms – 4
* Cinnamon stick – 1 inch piece
* Sugar – 1teaspoon (optional)
* Salt – to taste
* Oil – 1/2 cup. Traditionally a combination of ghee and oil is used or it is cooked using only ghee. I wanted to make it on the lighter side by using only oil.
* Water – 1 & 1/2 cups. I always use hot water to speed up the cooking process.
* Milk – 1/2 cup warm
* Browned onions – save some to garnish on top
* Kewra Water – 2 teaspoons. If you are using Kewra essence then just add a few drops as essence is more strong and undiluted compared to Kewra water ,so adding more will result is a bitter taste and overly strong smell.
* For making the aromatic roast masala –
* Cinnamon stick – 1 & 1/2 tablespoons / 7 gm
* Green cardamoms – 1 & 1/2 tablespoons / 10 gm
* White peppercorns/ Black peppercorns – 1 teaspoon / 3 gm
* Shahi jeera/ black cumin seeds – 1 teaspoon / 3gm
* Jaifal / nutmeg – 1 whole. Break it up with something heavy before adding to your grinder to avoid damage to your grinder blades.
* Javitri / mace – 1 teaspoon / 3gm
Grind all the above spices in your grinder to a fine powder. You need just 2 teaspoons of this powder for this recipe. You can double the amount of the ingredients and make a large batch. Store it in an airtight jar and keep it in the fridge to retain the smell and freshness. It stays good in the fridge for one whole year. You can use this masala in any kind of meat curry or pulao.
Serve with pulao, naan, tandoori roti or basmati rice.
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.
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