Скачать или смотреть HOW TO MAKE BANGLADESHI ROAST CHICKEN - SPICY CHICKEN ROAST WITH CARAMELISED ONIONS

WELCOME TO BARAKAH KITCHEN 22

TODAY WE ARE MAKING BANGLADESHI ROAST THE BARAKAH KITCHEN WAY!

'BANGLA ROAST' IS A VERY FAMOUS BANGLADESHI DISH WITH MANY DIFFERENT VARIATIONS FROM DIFFERENT REGIONS OF BANGLADESH. TRADITIONALLY SERVED AT WEDDINGS AS A PART OF THE WEDDING FEAST. IT IS ACTUALLY FRIED AND NOT ROASTED DESPITE THE NAME. A STUNNING DISH MADE WITH CHICKEN LEGS AND FRAGRANT SPICES WITH LOTS OF CARAMELISED ONIONS TO CELEBRATE THE HAPPINESS OF HOLY MATRIMONY. RICH AND INDULGENT MASALA-COATED CARAMELISED ONIONS ARE WHAT THE THICK SAUCE CONSISTS OF GARNISHED WITH CRISPY FRIED ONIONS KNOWN AS 'BERESHTA' IN BENGALI. THIS DISH IS GUARANTEED TO BE A 'HIT' WITH ALL THE GUESTS AND WILL HAVE THEM ASKING YOU FOR THE RECIPE!

TO MAKE THIS DISH YOU WILL NEED:
4 WHOLE CHICKEN LEGS (WITH THIGH)
2 LARGE ONIONS
1 TABLESPOON OF GARLIC GINGER PASTE
6 TABLESPOONS OF SUNFLOWER OIL
4 BAY LEAVES
4 CARDAMOM PODS
4 CINNAMON STICKS (CASSIA BARK)
4 CLOVES
10 PEPPERCORNS
1 TEASPOON OF TOMATO PUREE
2 TABLESPOONS OF PLAIN NATURAL YOGHURT
4 GREEN CHILLIES
1 TEASPOON OF HALDI (TURMERIC POWDER)
1 TEASPOON OF CHILLI POWDER
1 TEASPOON OF JEERA POWDER (CUMIN POWDER)
1 TEASPOON OF CORIANDER POWDER
1 TEASPOON OF CURRY POWDER
1 TEASPOON OF GARAM MASALA
1 TEASPOON OF SALT
1 TEASPOON OF KASURI METHI (DRIED FENUGREEK LEAVES)
1 MORE ONION THIS ONE FINELY SLICED AND DEEP FRIED UNTIL CRISPY
A HANDFUL OF FRESH CORIANDER FINELY CHOPPED

THIS DISH IS HIGHLY RECOMMENDED TO TRY IT IS ABSOLUTELY DELICIOUS AND GOES AMAZING WITH FRAGRANT JEERA PULAU RICE.

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