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Wednesday, April 27, 2016

Dhakai Murgh Roast

IMG_3470-Edit
 

This is a famous Bangladeshi food served in wedding and other party banquets. In our part of US it is frequently ordered from caterers in Bangla parties. Unfortunately I do not appreciate they way it is made to become too sweet. That is not how I remember my grandmom making it.

Dhakai Murgh roast is a open flame roasted chicken that has a good balance of sweet and sour taste. It is never overtly sweet. This goes best with Zarda Pulao.

Ingredients
  • 6 pieces chicken leg quarters
  • 1/2 cup golden fried onion
  • 3 tbsp. ginger paste
  • 3 tsp. garlic paste
  • 1 tsp. red chili powder
  • 1/4 cup golden raisins
  • 5-6 aloo Bukhara soaked in half a cup of water and de seeded ( in case you don't find it replace with few dried plums. Remember the color will be more on the darker side.)
  • 1/2 cup fresh cream
  • 1/4 cup khoya
  • 1 tbsp. saffron soaked in warm milk
  • 2 tbsp. rose water
  • 2 tsp. sugar
  • Salt to taste
  • 1/4 cup ghee
  • 1/2 cup refined white oil
  • 2 tsp. shahi garam masala powder ( just grind all the spices below together and keep in an airtight bottle)   
    • 2.5 tbsp. green cardamom
    • 2.5 tbsp. broken cinnamon stick
    • 1.5 tbsp. shah jeera or caraway seeds
    • 1 tsp. mace
    • 1 tsp. white pepper corn
    • 1 nutmeg
Procedure

In a grinder make a paste of fried onions, raisins and pre soaked aloo Bukhara and keep aside. If needed you can add a spoon full of plain yogurt to make the paste.

In a wide pan heat up oil and sear the chicken pieces on medium heat. After about three minutes when the raw pink color goes away add salt and sugar to it.

Add saffron soaked milk and mix well. Now one by one add ginger paste, garlic paste, chili powder and half of the shahi garam masala powder to it. Keep sautéing on low heat.

Now add the onion, raisin paste you made earlier to it and mix well. Add about half a cup of water and cook it covered on medium low heat for about twenty minutes.

When the chicken is cooked remove the cover and add cream and khoya to it and mix well. This will make the gravy a bit sticky. Add ghee to it and mix well.  Sprinkle rose water along with the rest of the shahi garam masala powder. Turn off the heat and serve with paratha, pulao or zarda rice..

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3 comments:

Anonymous said...

Hi I am a fan of your recipes and have tried some them could you please post a quick and easy recipe for an ice cream cake.

Miriam M. said...

I made this tonight, it was yummy and simple enough, I can't imagine it being sweeter.

Nazmul Bhuiyan said...

The sweetness of this dish depends on which part of Bangladesh they come from, my wife (North Bengal) likes it sweet and my mother(Dhaka) makes it very little sweet.

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