CHICKEN STEAM ROAST
Elevate your culinary experience with this flavorful Chicken Steam Roast recipe, reminiscent of traditional Pakistani wedding feasts. The succulent chicken legs are marinated in a tantalizing blend of spices, yogurt, and tangy lemon juice, ensuring a burst of delicious flavors in every bite.
After a quick sear to seal in the juices, the marinated chicken is then steamed to tender perfection, infusing the meat with all the aromatic spices and creating a dish that is both visually stunning and incredibly tasty.
Whether you're hosting a special celebration or simply craving a memorable meal, this Chicken Steam Roast is a showstopper that will take center stage on your dining table. Enjoy the rich flavors and tender texture of this mouthwatering dish, sure to become a family favorite!
- 2 kilograms chicken legs
- 1 tablespoon salt
- 1/4 cup vinegar
- Water as needed
- 2 tablespoons ginger garlic paste
- 2 tablespoons lemon juice
- 1 tablespoon salt
- 1 cup yogurt
- 1 tablespoon chaat masala
- 1/8 teaspoon yellow food color (optional)
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon crushed and roasted cumin seeds
- 1 teaspoon crushed and roasted coriander seeds
- 1 teaspoon crushed chillies
- 1/2 teaspoon turmeric
- Oil for frying
- Water for steaming
- 1 cinnamon stick
- 2 bay leaves
- 6 cloves
- 1 black cardamom
- 1 teaspoon black peppercorns
- 1 teaspoon cumin seeds
- 5 lemon slices
- 6 green chillies
- Sesame seeds
- Chilli flakes
- 1. Begin by making deep cuts in the chicken legs and placing them in a bowl. Add salt, vinegar, and enough water to cover the chicken. Allow the chicken to marinate for 30 minutes. After marinating, drain the chicken and let it dry on a colander.
- 2. Heat oil in a pan over medium heat. Fry the chicken pieces until all the water evaporates and they are lightly browned on all sides. Remove the chicken from the pan and let it cool.
- 3. In a bowl, combine yogurt, ginger garlic paste, salt, crushed chillies, roasted cumin seeds, roasted coriander seeds, garam masala, red chili powder, chaat masala, turmeric, and lemon juice. You can also add yellow food color if desired. Mix all the ingredients well.
- 4. Coat the fried chicken pieces with the yogurt marinade mixture, ensuring that each piece is evenly covered. Let the chicken marinate for at least 2 hours, or ideally overnight in the refrigerator.
- 5. To steam the chicken, prepare a pot with water for steaming. Add cinnamon stick, cumin seeds, cloves, bay leaves, black cardamom, and black peppercorns to infuse flavor. Place a steamer basket in the pot.
- 6. Lay a piece of foil in the steamer basket and make small holes in it. Place the marinated chicken pieces on top of the foil. Sprinkle sesame seeds and crushed chillies over the chicken. Add green chillies and lemon slices on top.
- 7. Cover the chicken with parchment paper and seal the edges tightly to trap the steam. Steam the chicken for 30-40 minutes, or until it is cooked through and tender.
- 8. Once the chicken is cooked, remove it from the steamer and let it cool slightly before serving.
- 9. Serve and enjoy your delicious chicken steam roast!
- Make sure to follow the first step to remove excess blood and smell from raw chicken.
- Dry the chicken completely before frying; otherwise, there will be splatter in the oil.
- When frying the chicken, it must be on high heat. The main purpose is to remove excess moisture from the chicken, not to cook it.
- Let the chicken cool completely before the second marination.
- When steaming, lay the chicken in a single layer and do not overlap too much.
- Make holes in the foil. Otherwise, water from steam will gather inside the foil, causing the chicken coating to start melting.
- Ensure that the chicken reaches an internal temperature of 165°F (75°C) for food safety.