Author Topic: Bengali Chicken Roast  (Read 14039 times)

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Offline chewytikka

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Bengali Chicken Roast
« on: February 10, 2012, 01:18 PM »
Chewy's Gora Bengali Chicken Roast
A Traditional Bangladeshi Chicken Recipe
Which is called Chicken Roast but the chicken is actually deep fried.


What you need for the Chicken
2 Chicken Leg Quarters.
1 tsp Tumeric pdr
1 tsp Chilli pdr
1 tsp Salt

Method
Skin, Trim and wash the Chicken (pat dry)
split the chicken into 4 pieces.
Coat and rub the spices all over the Chicken.
Deep fry the Chicken at 160f for 10 mins max.
Drain and keep aside.

Soon as you put the Chicken on start the Bhuna

What you need for the Bhuna

Bengali Whole Spices
4 Tej Patta
5 Cloves
5 Green Cardamoms
2 Black Cardamoms
2 Pieces of Cassia Bark (Finger Length)

Powdered Spices 

1 Tbsp Salt
1 tsp Tumeric pdr
2 tsps Coriander pdr
1 tsp Cumin pdr
1 tsp Chilli pdr
1.5 tsp Mixed pdr
0.5 tsp Garam Masala pdr


The Wet Stuff 

2 Chef's Spoons of Vegetable Oil (6 Tbs)
2 White Onions (Sliced)
1 Red Onion (Sliced)
0.5 Green Capsicum (Sliced)
0.5 Red Capsicum (Sliced)
6 Green Finger Chillis (Split or Chopped)
2 Tomatoes (Quartered)
2 Heaped tsps G&G paste
Handful of Fresh Coriander (Chopped)

Finishing Garnish
3 tbs Milk
2 Tbs Lemon Juice



Method (Bhunao)

Use a 10" stockpot or I have a high sided 10" non stick skillet with a lid.
Heat the pan on med to high heat and add the oil.

Add all the Onions and Bengali Whole Spices and stir constantly for 3 mins
then add Salt and stir in, keep stiring then add capsicum and tomatoes and stir in.

Keep stiring then add G&G paste and stir in, let it cook for 5 mins, giving it a quick stir every 30 seconds.
(It's all cooking in it's own moisture at this stage and will start to dry out and catch)
so start adding a small amount of water (100ml) or diluted curry base and stir in.

Add Chillis and stir in, let it cook for 2 mins. Add all the powdered spices and stir in.
let it cook for 3 mins, giving it a quick stir every 30 seconds.

The moisture should have evaporated and it should be frying again as the oil releases,
let it cook for 2 mins.

Now add some more liquid (100ml) stir in and put a lid on. let it cook for 2 mins.

Now add the fried Chicken and fold in and add fresh coriander,
let it cook for 3 mins with the lid on.

Now uncover, stir and sprinkle on the finishing garnish, take off the heat and let it rest.

Serve with Pilau and Indian Salad

This took 27mins from start/finish

This is an extremely tasty dish and needs only your undivided attention.

cheers Chewy

« Last Edit: February 10, 2012, 03:40 PM by chewytikka »
Burn those spices "Singefry" and Bhunao are the keys to success.
Smoking Mustard Oil is good for You and your curries.....Lol

Online martinvic

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Re: Bengali Chicken Roast
« Reply #1 on: February 10, 2012, 03:08 PM »
Hi Chewy looks great.

Can you confirm that one of the '0.5 Green Capsicum' should be a red one?

Cheers
Martin


Offline chewytikka

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Re: Bengali Chicken Roast
« Reply #2 on: February 10, 2012, 03:43 PM »
Well spotted Martin, cheers
Burn those spices "Singefry" and Bhunao are the keys to success.
Smoking Mustard Oil is good for You and your curries.....Lol

Offline PaulP

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Re: Bengali Chicken Roast
« Reply #3 on: February 11, 2012, 02:21 PM »
Hi Chewy,

Is the 1 tablespoon of salt correct? I nearly had a heart attack when I saw that as I'm now on a low salt diet due to elevated blood pressure.  :( The curry only looks like enough for 1-2 people.

I still fancy trying this out but with less salt.

Cheers,

Paul


Offline chewytikka

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Re: Bengali Chicken Roast
« Reply #4 on: February 11, 2012, 05:27 PM »
Hi Chewy,

Is the 1 tablespoon of salt correct? I nearly had a heart attack when I saw that as I'm now on a low salt diet due to elevated blood pressure.  :( The curry only looks like enough for 1-2 people.

I still fancy trying this out but with less salt.

Cheers,

Paul
Hi Paul
Yes, salt is correct, use less if you need too, or Lo-salt maybe.

Won't make that much difference when making this for the first time as its
bursting with Indian flavours.

Don't worry about using exact measurements anyhow, as there's no such thing
in Indian or BIR cooking.

This will easily feed two people, but you could just add more chicken pieces, if you like. ;)

cheers Chewy
Burn those spices "Singefry" and Bhunao are the keys to success.
Smoking Mustard Oil is good for You and your curries.....Lol

Offline JerryM

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Re: Bengali Chicken Roast
« Reply #5 on: February 12, 2012, 10:13 AM »
Chewytikka,

very greatfull for your effort.

the recipe does not disappoint and is just what i was hoping for.

i will struggle on the clove and black cardamom and will likely use thigh down to availability.

well looking forward to making this. the ifindforu bhuna and bengali chicken have caught my imagination and your recipe i feel pulls it all together in a gem of a dish.

best wishes, jerry

Offline chewytikka

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Re: Bengali Chicken Roast
« Reply #6 on: February 12, 2012, 06:44 PM »
Your welcome Jerry ;)

I should think most none Asian people will struggle with whole spices in there food.

But you could always flavour the oil before you start.

Just cook the Cloves and Cardamoms in the oil for 2/3 mins and discard.

Now your starting the dish with infused masala oil.

I recommend you cook the Tej Pat and Cassia Bark in the Bhuna and discard at the end of cooking.

I made this again last night with chicken thighs and Romero Red peppers and gave the Bhuna an extra kick with 1 tsp of Mr.Naga
garnished with Coriander and a pinch of Chatt Masala.

Flavour Deluxe. :P ;D

cheers Chewy
Burn those spices "Singefry" and Bhunao are the keys to success.
Smoking Mustard Oil is good for You and your curries.....Lol


Offline ifindforu

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Re: Bengali Chicken Roast
« Reply #7 on: February 13, 2012, 10:01 PM »
Chewy's Gora Bengali Chicken Roast
A Traditional Bangladeshi Chicken Recipe
Which is called Chicken Roast but the chicken is actually deep fried.


What you need for the Chicken
2 Chicken Leg Quarters.
1 tsp Tumeric pdr
1 tsp Chilli pdr
1 tsp Salt

Method

Skin, Trim and wash the Chicken (pat dry)
split the chicken into 4 pieces.
Coat and rub the spices all over the Chicken.
Deep fry the Chicken at 160f for 10 mins max.
Drain and keep aside.

Soon as you put the Chicken on start the Bhuna

What you need for the Bhuna

Bengali Whole Spices
4 Tej Patta
5 Cloves
5 Green Cardamoms
2 Black Cardamoms
2 Pieces of Cassia Bark (Finger Length)

Powdered Spices 

1 Tbsp Salt
1 tsp Tumeric pdr
2 tsps Coriander pdr
1 tsp Cumin pdr
1 tsp Chilli pdr
1.5 tsp Mixed pdr
0.5 tsp Garam Masala pdr


The Wet Stuff 

2 Chef's Spoons of Vegetable Oil (6 Tbs)
2 White Onions (Sliced)
1 Red Onion (Sliced)
0.5 Green Capsicum (Sliced)
0.5 Red Capsicum (Sliced)
6 Green Finger Chillis (Split or Chopped)
2 Tomatoes (Quartered)
2 Heaped tsps G&G paste
Handful of Fresh Coriander (Chopped)

Finishing Garnish
3 tbs Milk
2 Tbs Lemon Juice



Method (Bhunao)

Use a 10" stockpot or I have a high sided 10" non stick skillet with a lid.
Heat the pan on med to high heat and add the oil.

Add all the Onions and Bengali Whole Spices and stir constantly for 3 mins
then add Salt and stir in, keep stiring then add capsicum and tomatoes and stir in.

Keep stiring then add G&G paste and stir in, let it cook for 5 mins, giving it a quick stir every 30 seconds.
(It's all cooking in it's own moisture at this stage and will start to dry out and catch)
so start adding a small amount of water (100ml) or diluted curry base and stir in.

Add Chillis and stir in, let it cook for 2 mins. Add all the powdered spices and stir in.
let it cook for 3 mins, giving it a quick stir every 30 seconds.

The moisture should have evaporated and it should be frying again as the oil releases,
let it cook for 2 mins.

Now add some more liquid (100ml) stir in and put a lid on. let it cook for 2 mins.

Now add the fried Chicken and fold in and add fresh coriander,
let it cook for 3 mins with the lid on.

Now uncover, stir and sprinkle on the finishing garnish, take off the heat and let it rest.

Serve with Pilau and Indian Salad

This took 27mins from start/finish

This is an extremely tasty dish and needs only your undivided attention.

cheers Chewy



Chewy id eat that right now if it was in front of me. A nice post
« Last Edit: February 13, 2012, 10:53 PM by ifindforu »
Ifindforu

Offline JerryM

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Re: Bengali Chicken Roast
« Reply #8 on: February 16, 2012, 05:44 PM »
Chewytikka,

had inkling that this would be good. it well exceeded expectations.

this is a keeper for sure and a dish i'll make often.

only clarification being: should i caramelise or "brown" the onions in the 3 min stage. i did not do it on this go but looking back feel i should have.

i was not quite on spec only down to health & heat - reduced oil to 45ml, salt to 5ml, green chillies to 2 off. i also only put 10ml of lemon dressing in fearing it would spoil what was already perfect.

i was quite taken back that i could not detect the black cardamom (even though i crunched the 2 off).

many thanks Chewy - simple brill recipe. it's very rare i see no room for improvement and this is one.


Offline chewytikka

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Re: Bengali Chicken Roast
« Reply #9 on: February 17, 2012, 10:31 PM »
Hi Terry
Thanks for the kind words
I can eat this dish anytime, all the time, with a 1000 variations of the Bhuna.
The photo actually makes me salivate, it's so tasty. :P
 
Hi Jerry
Really glad you tried this and you were successful on the first crack.

The onions shouldn't really brown, if your stirring all the time
all the veg will release and cook in their own moisture, even after 10mins.

Did you use curry base or water? and milk with the lemon?

Great feedback ;D
cheers Chewy
Burn those spices "Singefry" and Bhunao are the keys to success.
Smoking Mustard Oil is good for You and your curries.....Lol


 

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