Make a marinade with vinegar, garlic paste, ginger paste and salt. Marinate the chicken pieces in the refrigerator for 30 minutes to few hours.
Discard the vinegar marinade.
Heat 1 cup of ghee or oil. Fry the chicken pieces in medium heat until golden brown on all sides. About 10 minutes. You may need to fry the chicken pieces in 2 batches.
Grind the cardamom, poppy seed (posto), cinnamon stick, coriander, mace, nutmeg to a powder.
Add the powdered spices, and the garlic and ginger paste in the yogurt and mix well. Set aside.
Once all the pieces are fried, add the remaining ghee to the pan. Add ½ cup beresta.
Add all the ingredients (including the yougurt spice mix) except sugar, lemon juice and kewra/rose water. Sautee for 1-2 minutes. Add the chicken pieces back in the pan and cook covered until chicken is tender.
Add the green chilies, sugar, lemon juice and kewra/rose water and gently stir the pieces for 2-3 minutes. Taste and adjust salt as needed.
Once the gravy starts separating from ghee, add the remaining ½ cup beresta.
Cook covered for 10-15 minutes in very low heat.
Garnish with almonds. Bon appetite!
Notes
I’ve always used ghee or butter to make Bangladeshi style chicken roast to give the roast most flavor. Feel free to adjust green chili and salt per taste.
Recipe by WithASpin at https://withaspin.com/2016/02/10/bangladeshi-style-chicken-roast-recipe/