Bangladeshi Wedding Roast Chicken

Spice mix

Step 1

Toast4 green cardamom pods,1 large blade of mace(if using ground mace, do not add here),one 1"-long cinnamon stick(if using ground cinnamon, do not add here),5 whole cloves,1 Tbsp. coriander seeds, and2 tsp. cumin seedsin a dry small skillet over medium heat, tossing occasionally, until fragrant, about 1 minute. Transfer to a spice mill or mortar and pestle and let cool; finely grind. Place ground spices in a small bowl and mix in1 tsp. ground nutmeg(and¼ tsp. ground maceand/or¼ tsp. ground cinnamonif using). Reserve skillet.

Do ahead:Spice mix can be made 1 week ahead. Store airtight at room temperature.

Chicken and assembly

Step 2

Combine¼ cup unsalted roasted cashewsand2 Tbsp. white poppy seeds or 1 Tbsp. sliced almondsin a small bowl; pour in boiling water to cover (about ½ cup). Let sit at room temperature 1 hour.

Step 3

Meanwhile, melt⅓ cup gheein reserved skillet over medium heat. Cook1 small onion, thinly sliced, stirring every minute or so, until golden brown, 8–10 minutes. Using a slotted spoon, transfer onion to paper towels. Let sit 2 minutes to crisp up. Set ¼ cup fried onion aside for serving. Strain ghee in pan through a fine-mesh sieve into a small bowl; set aside separately.

Step 4

Transfer remaining fried onion to a blender and add1 small onion, coarsely chopped,one 2" piece ginger, peeled,6 garlic cloves, peeled,⅓ cup plain whole-milk yogurt,2 Tbsp. plus 1 tsp. Diamond Crystal or 1 Tbsp. plus 1 tsp. Morton kosher salt, and2 Tbsp. tomato paste; blend until smooth. Transfer onion paste to a small bowl. Rinse out blender.

Step 5

Strain cashews and poppy seeds through a very fine-mesh sieve or skimmer into another small bowl, reserving soaking liquid. Transfer cashews, poppy seeds, and 2 Tbsp. reserved soaking liquid to clean blender and blend to a paste (if you aren’t using a high-power blender and find it’s having trouble getting going, add more soaking liquid by the teaspoonful until mixture blends). Set nut paste aside.

Step 6

Remove skin from4 skin-on, bone-in chicken leg quarters (about 2 lb.)and pat dry with paper towels. Toss chicken,1 Tbsp. kashmiri or other mild red chile powder,2 Tbsp. vegetable oil, and remaining,1 tsp. Diamond Crystal or ½ tsp. Morton kosher saltin a medium bowl to coat. Heat reserved ghee (if you didn’t have any, melt an additional 2 Tbsp.) in a large high-sided skillet or Dutch oven or other heavy pot over medium. Cook chicken legs, turning halfway through, until golden brown, about 3 minutes per side (chicken will not be cooked through). Transfer to a plate, leaving fat behind in pan.

Step 7

Add onion paste, spice mix,3 Indian bay leaves or other bay leaves, preferably fresh, and remaining2 Tbsp. kashmiri or other mild red chile powderto same skillet with ghee. Cook, scraping up any browned bits and stirring constantly, until mixture begins to turn deep orange, about 3 minutes. Pour in ⅔ cup water and bring to a simmer, scraping up any more browned bits. Return chicken to skillet and cook, stirring often to coat chicken, until sauce is slightly reduced, about 3 minutes.

Step 8

Scoot chicken to one side of pan. Add⅓ cup whole milk,1 Tbsp. sugar,1 tsp. garam masala,保留腰果糊酱,搅拌到combine. Return chicken to center of pan and cook, stirring often, until sauce is slightly reduced again, about 3 minutes. Reduce heat to medium-low, cover pan, and cook until oil pools on surface of sauce and chicken is cooked through, 6–8 minutes. Remove from heat and let sit, covered, 5 minutes.

Step 9

Uncover pan and drizzle½ tsp. kewra water (pandan extract)over chicken if using and top with reserved fried onion. Serve withBangladeshi Plain Pulao,sliced cucumber, andsliced red onion rings.