With the Ramadan season around, it is time to dig into some yummy meat dishes. Some special occasion always demands for some special food. Likewise, in Bangladesh, any wedding ceremony is incomplete without “Shahi Murgh Roast || Biye barir chicken roast”. “Biye barir chicken roast” meaning chicken roast (though not roasted in proper meaning) served in wedding. This is an extremely flavourful, mildly spicy dish with the touch of creamy rich Mughlai gravy. This is a must dish in any wedding ceremony, Eid or exclusive occasions in Bangladesh.
This Chicken Roast is totally different from the roasted chicken prepared in western countries. Use of fried onions, poppy seeds, selected spices, kewra water, yogurt etc makes this dish very special and gives a royal touch. This can be served with parantha, pulao, naan etc. You will simply love this dish for its rich flavour. A home made roast masala makes this “Shahi Murgh Roast || Biye Barir Chicken Roast” so special. This recipe involves many steps and requires some patience. However, the end result is simply divine.
For Peyaj Birista (Fried golden onions):-
4 medium size onions
300 ml refined oil
1 tsp sugar
For Roast Masala:-
40 gms green cardamom
1 tbsp black peppercorns
1 tbsp caraway seeds (Shahi Jeera)
1 nutmeg (Jaiphal)
5 gms mace (Javitri)
5 gms cinnamon
For Mughlai Gravy:-
1/4th cup full cream yogurt
1 tbsp tomato ketchup
2 tbsp onion paste
1 tbsp ginger paste
1 tsp garlic paste
Salt to taste
1 tsp black pepper powder
2 nos of green cardamom
1 bay leaf
3 nos of cloves
1″ cinnamon stick
1 tbsp posto bata (Poppy seeds paste)
1/2 cup milk
1 tbsp special roast masala (as prepared in above)
1/2 cup piyaj birista (as prepared in above)
5 nos of green chillies
1 tsp sugar
1/4th cup of raisins
1/4th cup refined oil
1 tbsp kewra water
1 tbsp desi ghee (clarified butter)
1 kg broiler chicken, cut into 4 pieces
Pinch of saffron colour
1/4th cup water
First, let’s make Peyaj Birista:-
Peel of the skin from the onions. Cut each onion into even rings of 3-mm thick slices.
Scrunch up the slices to separate all the layers.
On medium flame heat 300 ml oil in a flat frying pan.
Add onions into the pan. Add sugar.
Fry onions on low medium heat.
Remove fried onions from oil just as start to turn golden.
Spread it on a kitchen paper. “Peyaj birista” is ready and keep it aside.
Remaining oil in the pan can be used for the preparation of Mughlai gravy, pulao etc. Keep this oil as reserved.
Next comes the Roast Masala which is easy to prepare:-
Take all ingredients for “Roast Masala” as mentioned above in a mixer grinder. (Do not dry roast any ingredient)
Grind the ingredients together to a fine powder.
Roast Masala is ready. Keep it aside in an airtight container which can also be used for the future.
It is the time to prepare the Shahi Murgh Roast:-
Clean and wash the chicken pieces. Pat the pieces dry with paper towel.
Marinate the chicken pieces with a pinch of salt and edible saffron colour for 15 minutes.
Heat 1/4th cup oil in a heavy bottom flat pan on medium flame.
Fry the chicken pieces until golden brown. Take out from the pan and keep aside.
Add 1/2 cup of the reserved oil into the same pan after frying the chicken pieces. (Reserved oil is same as mentioned above in the process of making Peyaj Birista)
Mix onion paste, ginger paste, garlic paste, tomato ketchup, black pepper powder, yoghurt, 1 green cardamom, 1″ cinnamon stick, 2 cloves, 1 bay leaf and the pinch of salt in a bowl. Stir well and make a paste.
Add this paste into the pan. Fry this paste for 10 minutes on low flame, stirring occasionally, until the oil separates from the paste. You will feel a nice aroma wafting around.
Now add the chicken pieces into the pan and mix well so that the pieces get a nice coating of the fried paste. Add water and stir well.
Cover it with a lid for 10 minutes on low medium flame.
In the meantime, mix 1 tbsp of posto bata (poppy seed’s paste) with 1/2 cup of milk.
Add this poppy seeds and milk mixture into the pan. Stir well. Adjust seasoning with salt.
Cook the chicken pieces on a high medium flame for 10 minutes without putting any lid.
Now add 1 tbsp of the special roast masala, 1/2 cup of peyaj birista, sugar, green chillies and raisins into the pan. Mix gently. Cook for another 7 / 8 minutes on low flame.
Drizzle 1 tbsp of kewra water and 1 tbsp ghee. Mix gently. This kewra water and ghee will give a royal touch to the dish. Cover with a lid. Switch off the flame and let it rest for 5 minutes.
The very special “Shahi Murgh Roast || Biye Barir Chicken Roast” is ready to serve with parantha in a royal style.
I am giving you the guarantee that you would keep licking the plate and your fingers till end of the meal.