Bangla Chicken Roast
60 Min

Bangla Chicken Roast

With a tropical monsoon climate, the cuisine of Bangladesh has been shaped by its history and the river-line geography. Very similar to the cuisine of West Bengal, India, Bangladesh has rich, aromatic dishes with liberal uses of ghee and was also influenced by the Mughal occupation of India. This chicken roast recipe is inspired by a dish made by a lovely young intern by the name of Ayesha who spent a few months with us at Pondicheri. If you do not have the Indian apricots, use about half the quantity of regular dried apricots but make sure they are not sweetened. It is rich, aromatic and can be eaten just with a side of a pilaf, rotis or warm crusty bread.
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Cook Time

60 Minutes + soak time



Step 1
Soak the apricots in water overnight. They will plump up into little round balls. Drain, remove the pits, and set aside.
Step 2
Over a flat surface using a rolling pin, crush the fennel, cumin, mustard, nigella, and fenugreek seeds. They should just break up a little.
Step 3
In a large flat saucepan or Dutch oven, warm the ghee and fry the above 5 spice mix for just 2 to 3 seconds. Add the green cardamom pods, sliced onions, and garlic. Sauté the mixture on high first then on medium, covered until the onions have cooked down to a golden brown – this will take around 15 minutes.
Step 4
Add the chicken, turmeric, chile powder and salt and mix thoroughly. Continue cooking the chicken on medium heat, covered until almost all the juices have been absorbed and the chicken is cooked through. This will take roughly 15 to 20 minutes.
Step 5
Finish by stirring in the apricots, rose water, kewra water, heavy cream and garam masala. Let the chicken rest for 15 to 20 minutes or longer.
Step 6
Garnish with sliced serrano peppers and cilantro and serve.

12 dried Indian apricots (Alu Bukhara)

1 teaspoon fennel seeds

1 teaspoon cumin seeds

1 teaspoon mustard seeds

1 teaspoon nigella (kalonji) seeds

1/2 teaspoon fenugreek seeds

4 tablespoons ghee

10 to 12 green cardamom pods, crushed slightly

4 cups sliced onions

10 to 12 garlic cloves, sliced

6 skinless bone-in chicken legs (12 pieces)

1 teaspoon turmeric

2 teaspoons red chile powder

2 teaspoons sea salt

2 teaspoon rose water

1 teaspoon kewra water

1/2 cup heavy cream

2 teaspoons garam masala

1/2 cup yogurt


5 to 6 sliced serrano

Few cilantro sprigs

Notes & Variations

  • The flavor will always be better with bone-in meat but if want to keep it boneless, use dark meat.
  • This chicken dish is best the day after it is made – when all the flavors have had a chance to come together.
  • Use leftover pulled meat in sandwiches or a stir fry.
60 Min

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Cooking with apricots.

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