epicurious4.8
Bangladeshi Wedding Roast Chicken
Although it’s called “wedding” chicken, Biye Barir Murgi Roast is served in Bangladeshi homes for pretty much every celebration, but especially during Eid.
👥 4 Servings⏱️ Prep & Cook: 1h 15m🔥 Cook: 1h 15m👤 Anikah Shaokat 📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●pan
- ●blender
- ●pot
- ●dutch oven
- ●oven
📝 Preparation Steps
1
Spice mix
2
Toast 4 green cardamom pods, 1 large blade of mace (if using ground mace, do not add here), one 1"-long cinnamon stick (if using ground cinnamon, do not add here), 5 whole cloves, 1 Tbsp. coriander seeds, and 2 tsp. cumin seeds in a dry small skillet over medium heat, tossing occasionally, until fragrant, about ⏱️ 1 minute. Transfer to a spice mill or mortar and pestle and let cool; finely grind. Place ground spices in a small bowl and mix in 1 tsp. ground nutmeg (and ¼ tsp. ground mace and/or ¼ tsp. ground cinnamon if using). Reserve skillet. Do ahead: Spice mix can be made 1 week ahead. Store airtight at room temperature.
whole cloves5. coriander seeds1 Tbsp. cumin seeds2 tspA spice mill or mortar and pestle. ground nutmeg1 tsp
3
Chicken and assembly
4
Combine ¼ cup unsalted roasted cashews and 2 Tbsp. white poppy seeds or 1 Tbsp. sliced almonds in a small bowl; pour in boiling water to cover (about ½ cup). Let sit at room temperature ⏱️ 1 hour.
. white poppy seeds or 1 Tbsp. sliced almonds2 Tbsp
5
Meanwhile, melt ⅓ cup ghee in reserved skillet over medium heat. Cook 1 small onion, thinly sliced, stirring every minute or so, until golden brown, 8–⏱️ 10 minutes. Using a slotted spoon, transfer onion to paper towels. Let sit ⏱️ 2 minutes to crisp up. Set ¼ cup fried onion aside for serving. Strain ghee in pan through a fine-mesh sieve into a small bowl; set aside separately.
6
Transfer remaining fried onion to a blender and add 1 small onion, coarsely chopped, one 2" piece ginger, peeled, 6 garlic cloves, peeled, ⅓ cup plain whole-milk yogurt, 2 Tbsp. plus 1 tsp. Diamond Crystal or 1 Tbsp. plus 1 tsp. Morton kosher salt, and 2 Tbsp. tomato paste; blend until smooth. Transfer onion paste to a small bowl. Rinse out blender.
2" piece ginger, peeled1. tomato paste2 Tbsp
7
Strain cashews and poppy seeds through a very fine-mesh sieve or skimmer into another small bowl, reserving soaking liquid. Transfer cashews, poppy seeds, and 2 Tbsp. reserved soaking liquid to clean blender and blend to a paste (if you aren’t using a high-power blender and find it’s having trouble getting going, add more soaking liquid by the teaspoonful until mixture blends). Set nut paste aside.
8
Remove skin from 4 skin-on, bone-in chicken leg quarters (about 2 lb.) and pat dry with paper towels. Toss chicken, 1 Tbsp. kashmiri or other mild red chile powder, 2 Tbsp. vegetable oil, and remaining, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl to coat. Heat reserved ghee (if you didn’t have any, melt an additional 2 Tbsp.) in a large high-sided skillet or Dutch oven or other heavy pot over medium. Cook chicken legs, turning halfway through, until golden brown, about ⏱️ 3 minutes per side (chicken will not be cooked through). Transfer to a plate, leaving fat behind in pan.
. kashmiri or other mild red chile powder, divided3 Tbsp. vegetable oil2 Tbsp
9
Add onion paste, spice mix, 3 Indian bay leaves or other bay leaves, preferably fresh, and remaining 2 Tbsp. kashmiri or other mild red chile powder to same skillet with ghee. Cook, scraping up any browned bits and stirring constantly, until mixture begins to turn deep orange, about ⏱️ 3 minutes. Pour in ⅔ cup water and bring to a simmer, scraping up any more browned bits. Return chicken to skillet and cook, stirring often to coat chicken, until sauce is slightly reduced, about ⏱️ 3 minutes.
Indian bay leaves or other bay leaves, preferably fresh3. kashmiri or other mild red chile powder, divided3 Tbsp
10
Scoot chicken to one side of pan. Add ⅓ cup whole milk, 1 Tbsp. sugar, 1 tsp. garam masala, and reserved cashew paste to sauce and stir to combine. Return chicken to center of pan and cook, stirring often, until sauce is slightly reduced again, about ⏱️ 3 minutes. Reduce heat to medium-low, cover pan, and cook until oil pools on surface of sauce and chicken is cooked through, 6–⏱️ 8 minutes. Remove from heat and let sit, covered, ⏱️ 5 minutes.
. sugar1 Tbsp. garam masala1 tsp
11
Uncover pan and drizzle ½ tsp. kewra water (pandan extract) over chicken if using and top with reserved fried onion. Serve with Bangladeshi Plain Pulao, sliced cucumber, and sliced red onion rings.
Bangladeshi Plain Pulao, sliced cucumber, sliced red onion rings (for serving)
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