Murgir Roast (Bangladesh Wedding Chicken)

It’s hard to think of a dish that signifies a Bangladeshi party more than murgir roast. From birthdays to weddings and all shades of celebrations in between, this dreamy chicken holds deep cultural, symbolic, and culinary significance. Chicken, particularly when prepared whole or in rich sauces, has long been associated with festivity in South Asian cultures. Murgir roast is typically made with a whole chicken or large, bone-in pieces, is seen as a luxurious, honorable dish, making it especially fitting for weddings, where hospitality is paramount. 

Murgir roast is not everyday fare. It’s carefully marinated in a variety of spices, then slow-cooked in ghee, and enriched with more spices like cumin, coriander, and chiles. The glossy, slightly sweet gravy often includes milk, yogurt, or dried fruit, all of which are used here, adding an extra layer of indulgence. 

For many families, wedding menus are steeped in heritage and nostalgia. Murgir roast is often the dish people remember from their own parents’ or grandparents’ weddings. Its continued presence at the table isn’t just about flavor, it’s about continuity, memory, and community. According to Nur-E Rahman, the chef at the homestyle Bangladeshi restaurant Korai Kitchen in Jersey City, NJ, murgir roast is nearly always guaranteed to be on the menu. 

“It’s a love letter to any guest lucky enough to be served it,” she says. “This recipe requires a lot of ingredients and perhaps even more patience, but we promise — one bite and it will be abundantly clear why murgir roast is worth the effort. Make it for your loved ones at your next celebration, and be sure to serve with pulao.” 

Why use powdered milk

Powdered milk helps with browning, adds a slightly sweet flavor, and improves the texture of the sauce in this dish. It contains both milk solids and sugars that will caramelize, resulting in a richer color and deeper flavor. The milk powder also absorbs moisture, contributing to thicker, glossier sauce. 

The effect is similar to what cream contributes to many recipes, but without the additional fats, liquids, or complications that come with trying to incorporate them. Powdered milk is best included at the end of the cooking process, after the primary cooking phase is completed, to avoid burning or overcaramelization.

The best side dishes to go with murgir roast

Murgir roast is classically served with pulao (or polao), which is lightly spiced aromatic rice cooked with ghee, and sometimes cardamom, cinnamon, and often studded with raisins and cashews. Hard-boiled eggs are often served alongside murgir roast, either nestled into the gravy or plated as a garnish. A fresh side of sliced cucumbers, red onions, tomatoes, or green chilies may also be served, along with and lemon wedge and salt to offer a crunchy, cooling contrast to the heavy dish.

Notes from the Food & Wine Test Kitchen

• If the chicken makes it difficult to stir the sauce properly, transfer some pieces to a plate temporarily to create more space in the Dutch oven for stirring.
• Bone-in leg quarters make a richer sauce — while you can substitute bone-in chicken breasts in a pinch, it will not create the same depth of flavor.
• This recipe calls for vegetable oil. Use any high-heat oil, like canola, avocado, or grapeseed. 

Suggested pairing

2022 Calera Central Coast Chardonnay. A rich and balanced Chardonnay, like those produced on California’s Central Coast, helps to compliment but also cut through the spices and weight of this dish. Low oak and minimal tannins will keep the wine from clashing with the wide array of flavors the dish provides, while its cool-climate nature gives it ample acidity to bring out the brightness of the murgir roast sauce.

This recipe was developed by Nur-E Rahman; the text was written by Breana Killeen.