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Bangladeshi-style Chicken Roast:

Ingredients:

1 whole chicken (cut into pieces)
2 tablespoons ginger paste
2 tablespoons garlic paste
1 cup plain yogurt
2 tablespoons lemon juice
1 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to taste)
1 teaspoon cumin powder
1 teaspoon coriander powder
Salt to taste
4 tablespoons vegetable oil
2 large onions (finely sliced)
2 tablespoons ghee (clarified butter)
2-3 green chilies (slit lengthwise)
Fresh coriander leaves for garnish
Instructions:

Wash the chicken pieces thoroughly and pat them dry with paper towels.
In a large mixing bowl, combine ginger paste, garlic paste, yogurt, lemon juice, turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well to form a smooth marinade.
Add the chicken pieces to the marinade, making sure each piece is evenly coated. Cover the bowl and marinate the chicken in the refrigerator for at least 2 hours, preferably overnight for the best flavor.
Heat vegetable oil in a large skillet or frying pan over medium heat. Add the sliced onions and sauté until they turn golden brown and caramelized. Remove the onions from the oil and set them aside on a paper towel-lined plate.
In the same skillet, add ghee. Once heated, add the marinated chicken pieces along with the marinade. Cook the chicken pieces over medium heat, turning occasionally, until they are cooked through and golden brown on all sides. This should take about 20-25 minutes.
Once the chicken is cooked, add the caramelized onions and slit green chilies to the skillet. Stir gently to combine.
Continue cooking for another 5-7 minutes, allowing the flavors to meld together and the onions to soften further.
Garnish the chicken roast with fresh coriander leaves before serving.
Serve hot with rice, naan, or roti.
Enjoy your Bangladeshi-style Chicken Roast!