Biye Barir Chicken Roast is an extremely flavorful, slightly sweet, and tangy, mildly spicy dish with a hint of rich Muglai gravy.
Ingredients:
Chicken legs 6 pcs
Salt ½ tsp
Lime juice ½ tsp
Red chili ½ tsp
Ginger paste ½ tsp
Cooking oil 6 tbsp
Butter 2 tbsp
Bay leaves 2 pcs
Cinnamon 1 stick
Cardamom 5 pcs
Onion 1 cup, sliced
Salt 1 tsp
Onion paste 4 tbsp
Garlic paste 1 tbsp
Ginger paste 1 tbsp
Red chili 1 tsp
Plain yogurt 4 tbsp
Alu Bukhara 3 pcs
Raisins 8-10 pcs
Kewra water 1 tsp
Rosewater 1 tsp
Water 1 cup
Fried onions ½ cup
Almond paste 3 tbsp
Poppyseed paste 1 tsp
Garama masala 2 tbsp + ¼ tsp of mace
White pepper ½ tsp
Cream ½ cup
Powdered milk 2 tbsp
Ghee 1 tbsp
Lime juice ½ tsp
Green chili 5-6 pcs
Sugar 1 tbsp
Instructions:
1. Slit chicken pieces in between using a knife. Then rub with salt, lime juice, red chili, and ginger paste.
2. Heat oil in a deep bottom pan and fry the chicken legs for 2-3 min
3. Remove chicken legs from the oil and add butter.
4. Add bay leaves, cinnamon, and cardamom.
5. Then add onion slice and saute until light brown. Add onion paste, garlic paste, ginger paste, and salt and fry until the raw smell disappears.
6. Add red chili, plain yogurt, alu Bukhara, raisins, kewra water, rose water, and cook for 3-4 min.
7. Bring the chickens to the pan and fry for 10 min over medium heat.
8. Add fried onions, almond paste, poppy seed paste, and water and mix well.
9. Add garam masala and mace powder and cook for another 2-3 min.
10. Once the chicken cooked properly, add cream, powdered milk (using it instead of mawa), ghee, green chili, lime juice, sugar and mix well.
11. Serve this Roast hot with your choice of rice.
12. Enjoy!