The Shahi Roast-Style Chicken Recipe is a true gem of Bangladeshi cuisine, carrying the royal flavors that once graced the Mughal kitchens. This Royal Chicken Roast is a classic dish served at weddings, festive occasions, and family gatherings across Bangladesh. With its creamy texture, aromatic spices, and golden gravy, this dish stands out as a symbol of tradition, hospitality, and taste.
Unlike regular curries, Shahi Roast is rich, mildly spiced, and cooked with ghee and yogurt to create a silky, flavorful sauce. The chicken becomes tender and juicy as it absorbs the spices slowly, making every bite deeply satisfying. It’s a perfect balance of sweetness, spice, and creaminess—ideal for serving with Basmati rice, ghee polao, or naan bread.
This Bangladeshi party-style chicken roast is often found on wedding menus and special gatherings because of its aroma and presentation. The golden color and glossy texture give it a “royal” appearance, making it one of the most loved traditional chicken dishes in Bangladesh.
If you love exploring authentic South Asian recipes, this easy Shahi Chicken Roast recipe is a must-try. Even though it looks grand, it’s surprisingly simple to make with common kitchen spices. The secret lies in slow cooking, which allows the flavors to blend beautifully.
Whether you’re hosting guests or preparing for Eid, this Royal Chicken Roast will never fail to impress. Serve it with fragrant polao, porota, or soft naan to complete the meal. Add a few slices of lemon and fried onions for garnish to give that restaurant-style look.
This recipe not only delights the taste buds but also reflects the cultural richness of Bangladeshi food traditions. Once you try it, the Shahi Roast-Style Chicken will become a favorite for all your special occasions.
Health Tips:
- To make it lighter, use less ghee or substitute with olive oil.
- Serve with brown rice or roti for a balanced meal.
- Add a side of salad or cucumber raita to refresh the palate and aid digestion.
Shahi Roast-Style Chicken Recipe | Royal Chicken Roast | Easy Bangladeshi Party Dish
Course: Blog, Chicken RecipesShahi Roast-Style Chicken is a rich, royal Bangladeshi dish perfect for weddings, Eid feasts, and family gatherings. This flavorful chicken roast is known for its silky gravy, deep golden color, and melt-in-the-mouth texture. Whether you serve it with polao, paratha, or naan, it brings a true royal taste to your table.
Ingredients
- Oil for deep frying – for
chopped onions
Salt to taste
(for marination)
Whole chicken – 1,200 g
Red chili powder – 1½ teaspoon
Salt – to taste
For Cooking:
Cooking oil – 4 tablespoons
Cardamom – 4 to 5 pieces
Cinnamon sticks – 3 to 4 pieces
Cloves – 4 to 5 pieces
Bay leaves – 4 to 5 pieces
Cumin seeds – a pinch
Onion paste – 1 cup
Ginger paste – 1 teaspoon
Garlic paste – 1 teaspoon
Cumin powder – 1 teaspoon
Red chili powder – 2 teaspoons
Roasted masala powder – 1 teaspoon
Yogurt paste (mixed with water) – 1 teaspoon
Salt – to taste
Water – as required
Liquid milk – 1 cup
Nut, raisin, and poppy seed paste – 1 teaspoon
Directions
- Prepare the Chicken:
Take one whole chicken weighing about 1,200 g. Cut it into medium pieces, wash thoroughly, and keep aside.
Prepare the Onions:
Peel four onions and finely chop them for frying.
Peel two more large onions and blend them into a smooth paste. Keep both ready.
Fry the Onions:
Heat enough cooking oil in a deep pan for frying.
Add the chopped onions with a pinch of salt and fry until golden brown.
(If you’d like to see how to fry onions perfectly, you can check my video on my channel.)
Once fried, remove the onions and keep them aside.
Marinate the Chicken:
In a bowl, add the cut chicken pieces, 1 teaspoon red chili powder, and salt to taste.
Mix well and let it marinate for 15 minutes.
Fry the Chicken:
In the same oil used for frying onions, lightly fry the marinated chicken pieces for 2 minutes on each side.
Remove the chicken and set it aside. Discard excess oil, leaving about 4 tablespoons in the pan.
Start Cooking the Masala:
Heat the remaining oil in the pan. Add the whole spices — 4 to 5 cardamom pods, 3 to 4 pieces of cinnamon, 4 to 5 cloves, 4 to 5 bay leaves, and a pinch of cumin seeds.
Sauté until fragrant.
Add the Pastes:
Add the onion paste, ginger paste (1 teaspoon), and garlic paste (1 teaspoon).
Stir well and cook over low flame for about 5 minutes, until the raw smell disappears and the paste turns golden.
Add the Ground Spices:
Mix in 2 teaspoons red chili powder, 1 teaspoon cumin powder, and 1 teaspoon roasted masala powder.
Stir well to blend everything.
Add Yogurt Paste:
In a small bowl, mix 1 teaspoon of yogurt with a little water to make a smooth paste.
Add this to the pan and cook until the oil starts to separate from the masala.
Add the Fried Chicken:
Place the fried chicken pieces into the masala. Mix gently so that each piece is coated well.
Add a small amount of water and cover with a lid. Cook over low flame for 5 minutes.
Add Milk:
Pour in 1 cup of liquid milk. Stir well.
Cook on low flame for another 10 minutes.
(You can add a little extra milk if you prefer more gravy.)
Add Nut and Raisin Paste:
In a blender, combine 4–5 cashew nuts, 6–7 raisins, and ½ teaspoon poppy seeds.
Blend into a smooth paste and add 1 teaspoon of this paste to the curry.
Stir and cook until the gravy thickens.
Finish with Fried Onions:
Just before turning off the stove, add the fried onions to the curry.
Cover and let it rest for 5 minutes to allow the flavors to blend.
Serve and Enjoy:
Your Shahi Roast-Style Chicken is now ready to serve.
Enjoy it warm with ghee polao, paratha, or naan for a royal meal.
Notes
- Cooking Tips:
Marinate the chicken for at least 4–6 hours for the best flavor.
Use full-fat yogurt and a touch of ghee for authentic richness.
Cook on low flame to keep the chicken tender and juicy.
This dish is slow-cooked to infuse deep flavors and aroma. The blend of yogurt, ghee, and warm spices gives it the signature Shahi touch. Perfect for celebrations and weekend dinners.
