Authentic Bangladeshi Hotel-Style Grilled Chicken Recipe: Perfectly Spiced & Juicy
Bangladeshi Hotel Style Grilled Chicken.
A dish hotel/restaurant style whole grilled chicken at home made in a tawa pan or oven.tastes just like home, with some homemade naan or flaky porotas this dish will elevate your weekend dinners.
Equipment
- 1 blender
- 1 tawa/pan
- 1 oven optional.
Ingredients
- 2 pieces Maryland or a whole chicken cut in 2. approximately 250g each pieces.
- 1 cup onion paste.
- 1/2 cup natural yogurt greek yogurt works fine.
- 2 tbsp ginger garlic paste
- 2 tbsp ketchup
- 1 tbsp mix fruit jam berry jam works too.
- 1/2 tbsp naga pickle you can use any other pickles available.
- 1 tsp sugar
- 1 tsp salt adjust according to your taste
- 2 tbsp chilli powder 1tbsp if you don't want it spicy
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp gorom moshla powder
- 1 drop food coloring optional
- 1 tbsp orange juice
- 1 cup neutral oil to cook and marinate.
Creamy gravy mayonaise
- 2 tbsp mayonaise any, but I recommend kewpie.
- 1 tsp lemon juice
- 1 tbsp spicy gravy from the chicken
- 1/2 tsp ketchup
Instructions
- Take a bowl and make a marination with all the ingredients listed below.
- clean chicken and lay them in a tray or just add directly to the marination.in that case use a large bowl so you can mix and massage the pieces very well to ensure they are coated properly.
- at this stage you can give the marination some smoke with hot coal in a small bowl and by adding butter/ghee to it. cover the bowl with lid for 5 minutes. then take out the small bowl of coal and marinate the chicken overnight in the fridge for maximum flavor.
- if you decide to cook immediately I would suggest to marinate at least 30 minutes.
- Heat up a cast iron or a grill pan with some oil. add the coated chicken pieces.leave the rest of the marination for basting the chicken throughout the whole cooking process.once they get a good sear on both sides put the heat to medium low and add some marination to the pan.
- brush it( marination) on the chicken constantly and cover and cook for 5min.repeat the process making sure there's no burning of the gravy.
- add some water and keep cooking while brushing the chicken with gravy and oil.
- After almost 25minutes the chicken should be cooked inside.by then the gravy will thicken and change its color. keep brushing the chicken with that yummy gravy to ensure juiciness and maximum flavor.
- Serve with some raita or simple cucumber salad, extra gravy and some creamy spicy gravy mayo.
Creamy gravy mayonnaise :
- Mix all the ingredients together and whisk until smooth.
Notes
TIPS:
- Depending on the size of the chicken pieces chicken might take 25-30minutes of cooking time.
- Use a brush to bast the chicken.
- Don’t be shy to add some water. It will not only cook your chicken faster creating a steam but also make your gravy nicer.
- Double on all the ingredients if you’re using extra chicken. adjust accordingly.
- You can grill them in the oven or grill at 180’c for 40minutes to an hour. cooking both sides evenly until golden brown and make sure to keep basting.
- I recommend marinating overnight if you’re grilling in the fire or oven.
