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Chicken Roast


1 tbsp ginger

1 tsp garlic

1/2 cup plain yogurt

1 tsp sugar

1 cup milk

1 tbsp red chilli powder

1/4 tsp salt

1/2 tspn shah jeera

Ghee/ Oil ( as required)

1/2 cup Beresta

1 tsp Kewra water

1/2 tsp black pepper powder

3 pcs cardamom

2 cinnamon sticks

2 pcs clove

1 bay leaves


Marinate the chicken with 1 tbsp red chilli powder, 1/4 tsp salt. Let it rest for 15 mins.

Fry the chicken on a heated pan, fry both sides well.

On a heated pan, add oil/ ghee, add shah jeera and onions. Saute until onions are translucent.

Add bay leaves, cardamom, black pepper, cinnamon sticks, cloves. Add ginger, garlic, red chilli powder and yogurt mix (1/2 cup plain yogurt + 1 tsp sugar). Saute all spices at high heat for 10 mins, add milk in little quantities in between, continuously stirring. Add garam masala powder and cook for 5 mins. Add chicken pieces and dry plums onto the mix and let it cook at medium-high heat for 10 mins. Add remaining hot milk, reduce heat to low-medium heat and cook for 15 mins.

Lastly add, beresta, ground black pepper and kewra water, let it cook for another 10 minutes.

Enjoy delicious chicken roast!

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