Bangladeshi Chicken Roast (Murgir Roast)
Local name: মুরগির রোস্ট
In short: Pan-fried chicken simmered in a rich, lightly sweet gravy of browned onion, yogurt, ghee and whole spices, a Bangladeshi festive favorite. It takes about 1 h 30 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 1 h 10 min
- Resting
- 1 h
- Total
- 1 h 30 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 415 kcal
Murgir roast is the chicken dish of Bangladeshi weddings and Eid tables, usually served with polao or parota. Despite the name it is not oven-roasted: the chicken is browned, then simmered in a thick, glossy gravy of onion, yogurt and ghee, with a little sugar and whole spices. The taste is mild, rich and slightly sweet, with a finish of ghee and garam masala. It is easy to scale up for a crowd and reheats well.
Instructions
- Mix the chicken with the yogurt, ginger, garlic, salt, turmeric and chili powder. Cover and marinate for at least 1 hour at room temperature, or up to 8 hours in the fridge.
- Heat 2 tablespoons of the oil in a wide, heavy pan over medium-high heat. Brown the chicken in batches for 3 to 4 minutes per side until golden, leaving the marinade in the bowl. Set the chicken aside.
- Add the remaining oil and the ghee to the pan over medium heat. Fry the cardamom, cloves, cinnamon and bay leaves for 30 seconds, then add the grated onion and cook for 12 to 15 minutes, stirring, until golden.
- Stir in the cumin, coriander and the leftover marinade and cook for 5 minutes until the oil begins to separate. Add the sugar and salt.
- Return the chicken to the pan with the hot water. Cover and simmer on low heat for 25 to 30 minutes, turning the pieces once, until the chicken reaches 74°C (165°F) and the gravy is thick.
- Add the green chilies, garam masala and rose water, if using, and simmer uncovered for 3 minutes. Rest for 5 minutes and serve with polao or parota.
Tips
- Leave the skin on for a juicier result, or remove it for a lighter dish. If the gravy splits, stir in a splash of hot water and keep the heat low.
- The roast tastes even better the next day. Reheat gently with a spoonful of water and a small knob of ghee.
Questions and answers
Is Bangladeshi chicken roast oven-roasted?
No. Roast is the name of the dish, but the chicken is browned in a pan and then simmered in a thick, ghee-rich gravy rather than baked in an oven.
Why is murgir roast slightly sweet?
A little sugar balances the whole spices and browned onion, giving a rounded, mild sweetness that suits wedding menus. Reduce the sugar if you prefer it more savory.
What do you serve with chicken roast?
Polao or plain rice, parota or naan, and a simple salad of cucumber, onion and green chili with lemon juice.
How long does it take to make Bangladeshi Chicken Roast (Murgir Roast)?
About 1 h 30 min in total: 20 min of preparation and 1 h 10 min of cooking.
How many calories are in Bangladeshi Chicken Roast (Murgir Roast)?
About 415 kcal per serving, with 29 g of protein, 10 g of carbohydrates and 29 g of fat. These values are estimates.
Nutrition per serving
| Calories | 415 kcal |
|---|---|
| Protein | 29 g |
| Carbohydrates | 10 g |
| Fat | 29 g |
| Fiber | 1 g |
| Sugar | 6 g |
| Sodium | 700 mg |
Estimated values, calculated from the ingredients.
