Biye Barir Chicken Roast
Biye Barir Chicken Roast
Ingredients
For the Chicken Marinade
- 1 whole chicken, about 3 pounds, quartered or cut into 8 pieces, skin on
- 1 cup plain yogurt
- 2 teaspoons ginger paste
- 2 teaspoons garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala powder
- 1 teaspoon salt, or to taste
- 1 tablespoon lemon juice
For the Roast Gravy
- 1/4 cup vegetable oil
- 2 tablespoons ghee
- 2 onions, medium, thinly sliced
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 2 green chilies, slit lengthwise, adjust to taste
- 2 tablespoons cashew paste, made from 1/4 cup cashews soaked in warm water for 15 minutes and blended
- 1 tablespoon almond paste, made from 1/4 cup blanched almonds soaked in warm water for 15 minutes and blended
- 1/2 cup plain yogurt
- 1/2 cup milk
- 1/2 teaspoon rose water, optional
- 1/2 teaspoon kewra water, optional
- 1 teaspoon sugar
- 1/2 teaspoon salt, or to taste
- 2 cinnamon sticks, 1-inch pieces
- 4 cardamom pods, green, lightly crushed
- 4 cloves
- 2 bay leaves
For Garnish
- 2 tablespoons fried onions
- 2 tablespoons chopped cilantro
Instructions
- 1
Prepare the chicken: Wash the chicken pieces thoroughly and pat them dry with paper towels. Make a few deep slits on each piece to allow the marinade to penetrate.
⏱️ 5 min
- 2
Marinate the chicken: In a large bowl, combine the plain yogurt, ginger paste, garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala powder, salt, and lemon juice. Mix well to form a smooth marinade. Add the chicken pieces to the marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 1 hour, or preferably 4-6 hours for best flavor.
⏱️ 10 min
- 3
Sear the chicken: Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, carefully add the marinated chicken pieces in batches, ensuring not to overcrowd the pan. Sear the chicken for 3-4 minutes per side until golden brown. Remove the seared chicken and set aside, leaving any remaining oil in the pot.
⏱️ 15 min
- 4
Prepare the gravy base: To the same pot, add the ghee. Once melted, add the sliced onions and sauté over medium heat until they turn golden brown and caramelized, about 8-10 minutes. Add the ginger paste, garlic paste, green chilies, cinnamon sticks, cardamom pods, cloves, and bay leaves. Sauté for another 2-3 minutes until fragrant.
⏱️ 10 min
- 5
Build the gravy: Reduce the heat to low. Add the cashew paste and almond paste to the pot and cook for 3-4 minutes, stirring constantly to prevent sticking. Gradually whisk in the 1/2 cup plain yogurt, ensuring it doesn't curdle. Cook for 2-3 minutes until the oil starts to separate from the mixture.
⏱️ 10 min
- 6
Simmer the roast: Return the seared chicken pieces to the pot. Pour in the milk, sugar, and salt. Stir gently to combine. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 30-35 minutes, or until the chicken is tender and cooked through, stirring occasionally to prevent sticking.
⏱️ 35 min
- 7
Finish and serve: If using, stir in the rose water and kewra water in the last 5 minutes of cooking. Taste and adjust seasoning if necessary. Garnish with fried onions and fresh chopped cilantro before serving hot with pulao, naan, or paratha.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Biye Barir Chicken Roast
For the Chicken Marinade
- 1 whole chicken, about 3 pounds, quartered or cut into 8 pieces, skin on
- 1 cup plain yogurt
- 2 teaspoons ginger paste
- 2 teaspoons garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala powder
- 1 teaspoon salt, or to taste
- 1 tablespoon lemon juice
For the Roast Gravy
- 1/4 cup vegetable oil
- 2 tablespoons ghee
- 2 onions, medium, thinly sliced
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 2 green chilies, slit lengthwise, adjust to taste
- 2 tablespoons cashew paste, made from 1/4 cup cashews soaked in warm water for 15 minutes and blended
- 1 tablespoon almond paste, made from 1/4 cup blanched almonds soaked in warm water for 15 minutes and blended
- 1/2 cup plain yogurt
- 1/2 cup milk
- 1/2 teaspoon rose water, optional
- 1/2 teaspoon kewra water, optional
- 1 teaspoon sugar
- 1/2 teaspoon salt, or to taste
- 2 cinnamon sticks, 1-inch pieces
- 4 cardamom pods, green, lightly crushed
- 4 cloves
- 2 bay leaves
For Garnish
- 2 tablespoons fried onions
- 2 tablespoons chopped cilantro
Instructions
- 1
Prepare the chicken: Wash the chicken pieces thoroughly and pat them dry with paper towels. Make a few deep slits on each piece to allow the marinade to penetrate.
⏱️ 5 min - 2
Marinate the chicken: In a large bowl, combine the plain yogurt, ginger paste, garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala powder, salt, and lemon juice. Mix well to form a smooth marinade. Add the chicken pieces to the marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 1 hour, or preferably 4-6 hours for best flavor.
⏱️ 10 min - 3
Sear the chicken: Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, carefully add the marinated chicken pieces in batches, ensuring not to overcrowd the pan. Sear the chicken for 3-4 minutes per side until golden brown. Remove the seared chicken and set aside, leaving any remaining oil in the pot.
⏱️ 15 min - 4
Prepare the gravy base: To the same pot, add the ghee. Once melted, add the sliced onions and sauté over medium heat until they turn golden brown and caramelized, about 8-10 minutes. Add the ginger paste, garlic paste, green chilies, cinnamon sticks, cardamom pods, cloves, and bay leaves. Sauté for another 2-3 minutes until fragrant.
⏱️ 10 min - 5
Build the gravy: Reduce the heat to low. Add the cashew paste and almond paste to the pot and cook for 3-4 minutes, stirring constantly to prevent sticking. Gradually whisk in the 1/2 cup plain yogurt, ensuring it doesn't curdle. Cook for 2-3 minutes until the oil starts to separate from the mixture.
⏱️ 10 min - 6
Simmer the roast: Return the seared chicken pieces to the pot. Pour in the milk, sugar, and salt. Stir gently to combine. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 30-35 minutes, or until the chicken is tender and cooked through, stirring occasionally to prevent sticking.
⏱️ 35 min - 7
Finish and serve: If using, stir in the rose water and kewra water in the last 5 minutes of cooking. Taste and adjust seasoning if necessary. Garnish with fried onions and fresh chopped cilantro before serving hot with pulao, naan, or paratha.
⏱️ 5 min