Bengali Roast Chicken

• chicken thighs or drumsticks4-6 bone-in

  meat cut

• curry powder↗1 tsp mild tsp
• turmeric↗1 tsp tsp
• ground coriander1 tsp tsp
• Greek yogurt↗2 tbsp tbsp
• clarified butter↗5 tbsp tbsp

  or oil

• bay leaf↗3
• cinnamon sticks↗2 large
• cardamom pods3
• onion↗2 large

  thinly sliced

• garlic↗6

  thinly sliced

• ginger↗1 tsp grated tsp

  grated

• curry powder↗2 tsp mild tsp
• ground cumin↗1 tsp tsp
• ground coriander1 tsp tsp
• куркума↗1 tsp
• порошок чилі↗½ tsp
• зелені чилі↗5

  нарізані, для подачі

• подрібнена кінза

  для подачі

Step-by-step instructions

1. 1

   Place the chicken in a bowl, add the marinating spices and yogurt with ½ tsp salt and mix well. The chicken can be left to marinate for a few hours or cooked immediately – marinating will make it more tender.

2. 2

   Melt the clarified butter in a non‑stick pan. Fry the chicken for about 5 minutes on each side until golden. Remove it from the pan and transfer to a bowl, leaving the butter in the pan.

3. 3

   Keep the pan on the heat and scrape to release the caramelised bits stuck to the bottom. Add the bay leaves, cinnamon and cardamom pods and sauté until fragrant. Add the onion and garlic, then the ginger and 1–1½ tsp salt. Stir, cover and cook until soft and translucent, about 8–10 minutes.

4. 4

   Add the remaining spices and sauté over low heat for 5–8 minutes. Add 200 ml water, cover and cook for another 3–4 minutes, or until the clarified butter separates from the masala (it should bubble at the edges of the pan).

5. 5

   Return the chicken to the pan together with any meat juices. Pour in some of the masala, cover and cook for another 10–15 minutes until the chicken is done. Add sliced green chilies and chopped cilantro and serve immediately.