Shahi Chicken Roast
Shahi Chicken Roast is a delectable Bangladeshi recipe that epitomizes the rich and royal flavors of Mughlai cuisine. This dish showcases tender chicken pieces marinated in a luscious blend of yogurt, spices, and aromatic herbs.
This royal delicacy is often served on special occasions and festivities, symbolizing grandeur and indulgence. The Shahi Chicken Roast is best enjoyed with fragrant basmati rice, naan bread, or parathas, allowing you to savor the harmonious blend of flavors.
With its rich and aromatic profile, Shahi Chicken Roast exemplifies the culinary diversity and cultural heritage of Bangladesh. This dish is sure to delight the taste buds of anyone fortunate enough to experience its regal charm.
Contributors Bio
My name is Tahmina Aktar. I am a job holder. I am very excited to participate in this competition. Thank you.
আমার নাম তাহমিনা আক্তার। আমি একজন চাকরি জীবি।
আমি এ প্রতিযোগিতায় অংশ গ্রহন করে খুবই আনন্দিত।
ধন্যবাদ।
Shahi Chicken Roast by Tahmina Akter
Ingredients
- 2 pcs chicken roast
- salt to taste
- 1 pinch food colour
- 4 tbsp ghee
- 6 tbsp soybean oil
- 2 pcs bay leaves
- 2 pcs cinnamon sticks
- 3-4 pcs cardamom
- 1 cup sliced onion
- ½ cup onion paste
- 1.5 tbsp garlic paste
- 2 tsp coriander powder
- 1 tsp red chilli powder
- 1 tsp tomato puree
- ½ cup sweet yoghurt
- 1 tbsp sour yoghurt
- 2-3 green chilies
- ½ tsp sugar
- 3 tbsp fried onion
- 2 tbsp thickened or reduced milk
- 10-12 pcs blanched almonds/cashews optional
- ½ tsp rosewater
- ½ tsp kewra water
- spice mix for roast
- 2 pcs cinnamon sticks
- 4 pcs green cardamom
- 4-5 cloves
- 1 mace jayatri
- 1 black cardamom
- ⅓ part of a whole nutmeg
- ½ tsp shahi jeera
- 1 tsp white pepper
- 1 tbsp poppy seeds
- 10-12 cashew/almonds
Instructions
- Blend all the spices for the spice mix together with water.
- Cut the chicken roast pieces with a knife, sprinkle salt and food colour on them.
- Heat 1 tablespoon of ghee and 3 tablespoons of soybean oil together in a pan and fry the chicken roast pieces.
- Once fried, in the same pan, add 3 tablespoons of ghee and 3 tablespoons of soybean oil.
- Lightly fry the bay leaves, cinnamon, and cardamom, then add the sliced onion.
- Fry the onion until golden.
- Now, add the onion paste, garlic paste, coriander powder, red chilli powder, tomato puree, sweet yoghurt, sour yoghurt, and the blended spice mix.
- Mix everything well. After cooking for 8-10 minutes, add the fried chicken roast pieces.
- Stir and cook until the chicken is fully cooked.
- Occasionally stir and check. Before removing from heat, add fried onion, thickened or reduced milk, blanched almonds/cashews, rosewater, and kewra water.
- Reduce the heat and cover the pan for 10 minutes. Serve with pulao or biryani.
