Bangladeshi Chicken Roast Recipe | Dawat | Abida Baloch | Desi Food

Marinate chicken overnight with salt and ginger. Then heat oil and shallow fry the chicken pieces on both sides well and keep it aside. In a pan add clarified butter when it heats up add cinnamon, green cardamom, bay leaf and cloves. Now add paste of onions, curd and garlic. Give a stir to the mixture and add the chicken pieces to it. Add salt and red chili powder and cook for 10 minutes till the chicken tenderize. In the blender make a paste of a raisins and poppy seeds with little water. Add this paste to the chicken. Stir well, add rose water. As oil leaves sides and the chicken tenderize completely Add fresh cream and give it a good mix and serve hot.

Wash the ladyfingers and slit them in the middle, cut off the top head of the ladies finger and keep it aside. For the stuffing, grind roasted peanuts, green chili, cloves, coriander leaves in a mixer to a coarse paste. Combine this paste with the rest of the other ingredients like the coconut, turmeric powder, red chili powder, coriander powder, cumin powder, all spice powder, lemon juice and mix well. Start stuffing the ladies finger with this filling and keep aside the left over stuffing for later use. Heat a sauce pan, add oil, add mustard seeds and allow it to splutter for 2 seconds. Once it splutters, add the turmeric powder and stuffed lady fingers. Sauté well, and cover them for 2 minutes. Open the lid and sprinkle some salt and add the remaining stuffing and sauté them for 2 more minutes. Cover and cook at low heat for 2 more minutes till the ladyfingers are soft and properly cooked. Serve hot.