Biye Bari Chicken Roast
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Recipe by
Servings
5-6
Prep time
30-40mins
Cooking time
50-60mins
Bangladeshi Biye Bari Roast is a true celebration dish, rich, slightly sweet, and deeply aromatic. You’ll find it at weddings, Eid gatherings, and special family occasions, often served alongside polao, shami or jali kebab and a salad. The chicken is slow-cooked until tender, coated in a glossy, spiced gravy that’s been perfected across generations.
Now, if you peek at the ingredient list and spot ketchup – don’t panic! While it might raise a few eyebrows, it’s actually a secret weapon in many Bangladeshi kitchens. Chefs often use it to add a touch of sweetness, tang, and color, helping to balance the flavors in dishes like this roast. It’s one of those modern twists that’s become part of tradition without most people even realizing it.
Ingredients
- 5-6 Chicken Legs
- 2 tsp salt (marinate the chicken)
- 2 tsp red chilli powder (marinate the chicken)
- 1/3 cup Oil
- 1 tsp Sweet paprika or red chili powder
- 2 tbsp ghee (total used)
- 2 cinnamon stick
- 2 bay leaf
- 1.5 tbsp tomato ketchup
- 1/3 cup yogurt mixed with little water to make thin consistency)
- 3-4 Alu bukhara (dried plum)
- 2 tsp milk powder or mawa
- 1/2 tsp Rose water + Kewra water
- Fried onions (beresta) (for Garnish)
- 3-4 whole green chilies ( for Garnish)
Prepare the Paste
- 3 medium onion (1/3 cup onion paste & rest for making fried onions)
- 3-4 Green chili paste
- 1/2 tbsp Garlic paste
- 1/2 tbsp Ginger paste
- 7-8 Almonds soaked in water ( feel free to use Cashew or Pistachio)
- 9-10 raisins soaked in water
Special Roast Masala (make powder and use 2tsp for this recipe )
- 8 cardamom
- 1 tsp Shahi jeera
- 1-2 whole Mace (Javitri) or 1/2 tsp powder
- 1/2tsp nutmeg
- 1/2 tsp black pepper
- 1/2 tsp white pepper
Directions
- Prepping chicken & Beresta (fried onion) Marinate the chicken with salt and red chili powder. Fry onions in oil to make beresta (or use store-bought fried onions). In the same oil, add 1 tbsp ghee and fry the marinated chicken until golden brown on both sides. Set aside.
- Cook the spices: Heat 1-2 tbsp of ghee in the pan. Fry the bay leaf and cinnamon for a minute, then add ginger-garlic paste and fry another minute.
- Prepping the Gravy: Add onion paste, green chili paste, beresta(fried onions), 1 tsp red chili powder and 2 tsp special roast masala (mentioned above). Add a little water and cook until spices are done and oil separates
- Cooking the Roast: Add fried chicken, almond-raisin paste, yogurt, and tomato ketchup. Cook uncovered over medium heat for 6-7 minutes, then cover and cook on low for 5-6 minutes. Add 2/3 cup water, alu bhukhara, milk powder or mawa. Cover and cook for 10 minutes until oil separates.
- Garnish and Serve: Add green chilies, rose water, and kewra water. Cover, turn off heat. Garnish with fried onions and green chilies before serving.
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