Biye Barir Chicken Roast
The rich, sweet-spiced wedding-style chicken roast served with polao at Bangladeshi celebrations.
Prep
20 min
Cook
50 min
Total
70 min
Serves
4
Per serving
656 kcal
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Instructions
Step 1: Marinate the chicken thighs with the plain yoghurt, ginger paste, garlic paste and salt for 20 minutes.
Step 2: Fry the onion in the ghee until deep golden and remove half for garnish.
Step 3: Add the cardamom pods and cinnamon stick, then the chicken, and brown on all sides.
Step 4: Stir in the cashew paste and sugar, cover and cook gently until the chicken is tender and cooked through to 75°C.
Step 5: Finish with the kewra water and the reserved fried onion.
Ingredients
Quantities update automatically for 4 servings.
- 1 kgChicken thighs — bone-in
- 150 gPlain yoghurt
- 4 tbspGhee
- 3 wholeOnion — sliced
- 1 tbspGinger paste
- 1 tbspGarlic paste
- 40 gCashew nuts — ground to paste
- 5 wholeCardamom pods
- 1 wholeCinnamon stick
- 1 tbspSugar
- 1 tspKewra water
- 1 ½ tspSalt
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 656 kcal
- Protein
- 52.3 g
- Carbohydrates
- 21.5 g
- Fat
- 40.7 g
- Saturated fat
- 16.4 g
- Fibre
- 2.8 g
- Sugar
- 10.9 g
- Sodium
- 950 mg
These figures are estimates for general information only and are not medical or dietary advice.