Biye barir roast

Step 1: Rub 2 ¼ lb chicken legs, skinless, split into thighs and drumsticks with 3 ½ oz plain yoghurt, 2 tsp ginger paste, 2 tsp garlic paste and ¾ tsp salt, then cover and marinate in the fridge for 1–4 hours.

Step 2: Heat ½ cup neutral oil in a wide pan over a medium-high heat. Scrape most of the marinade off the chicken (keep it), and fry the pieces in batches for 5–6 minutes, turning, until golden on all sides. Set aside.

Step 3: Pour off all but 2 tbsp of the oil and add 3 tbsp ghee. Over a medium heat, add 5 green cardamom pods, 1 cinnamon stick and 2 bay leaves and let them sizzle for 30 seconds.

Step 4: Add 3 onions and cook for 10–12 minutes, stirring often, until it turns pale gold and the fat begins to separate; it must lose its raw, sharp smell.

Step 5: Lower the heat, stir in 1 /4 tsp ground mace, 1 /2 tsp ground white pepper and the reserved marinade, then add 3 ½ oz plain yoghurt a spoonful at a time, stirring, so it does not split.

Step 6: Add ¾ cup whole milk, 2 tsp sugar and the remaining ¾ tsp salt and bring to a gentle simmer.

Step 7: Return the chicken, add 5 green chillies, cover and simmer over a low heat for 18–20 minutes, turning once, until the gravy is thick and clings to the pieces and the thickest thigh reads 165°F.

Step 8: Sprinkle with 1 /2 tsp kewra water, scatter over 3 tbsp crisp fried onions and rest for 5 minutes before serving with morog polao or plain polao.