BANGLADESHI CHICKEN ROAST

Recently, I have been looking for different recipes of chicken, especially Bangladeshi style. Chicken roast is a traditional wedding food in Bangladesh and there is basically no wedding without any chicken roast (it does serve its purpose well). The gravy is so luxurious and exquisite. Moreover, it reminded me of my wedding events. Unfortunately, I could barely eat any of my wedding feast. The dress, the makeup, meeting people I haven't met in years, and the long hours of photography sessions got me so tired, I had totally lost my appetite. Since it's been a while I have been to a Bangladeshi wedding ceremony, I decided to fill the void up by cooking it up myself. I surfed through various recipes in YouTube but somehow, all of them seemed pretty high maintenance as I barely had any ingredients. So taking my pantry into account, I made up my own "জগা খিচুড়ি" a.k.a. my recipe.

First off, I had to make shallow slits all over the chicken and marinate it with salt for less than 10 minutes. While my chicken was marinating, I had to make a mixture of spices. So in a mixing bowl, I added in some yogurt, ketchup, red chili powder, cumin powder, coriander powder, ginger paste, minced garlic and mixed spices. I needed to add in onion and cashew nut paste. But since I didn't have it, I made my hubby use a bottle bottom to crush some onion and mixed nuts. It wasn't the same thing but I (aka my hubby) should get some points for trying right? And yes I still don't have a blender, I really need to work on my whining more (just kidding!). Next in a pan, I added in some oil and lightly fried the chicken for about 5 minutes to get the crusty brown color on them. After removing the chicken quarters from the oil, I added in some onions and once they turned brown slightly, I went in with the mixture I prepared earlier. Apparently I had to let it cook for about 10 minutes on medium heat, also ensuring that it doesn't stick to the pan. Once the oil rose, I threw in the chicken putting it on medium-low heat to let it cook completely . Just before serving, I had to add a cup of milk and leave it on high heat for about 5 minutes. And voila! there goes my Bangladeshi chicken roast. It turned out so good and the gravy was particularly creamy which was the best part. Unfortunately, I can't write down the ingredients, since it was my first trials and I totally eyeballed it. Next time, I will at the very least try and get all the ingredients ready beforehand.