Today’s recipe we are making is very special. Chicken Steam Roast is a very simple recipe. This whole chicken is infused inside. Talking about steaming, steaming is a very old historical cooking technique in which meat or any other thing like vegetables or many things like meat was steamed.
- 2.5 kg whole chicken, cut into 10 pieces
- 12 cloves of garlic
- 1 cup vinegar
- 2-3 teaspoons salt
- Water for washing
- 1 kg yogurt (strained)
- 7-8 lemons (juiced)
- 2-3 teaspoons chaat masala
- 4 chopped red chilies
- 3 teaspoons cumin
- 1.5 teaspoons hot spice mix (cumin, black pepper, cinnamon, nutmeg, javelin, green cardamom)
- 1 teaspoon turmeric
- Yellow food color (as needed)
- Water (to loosen thick curd)
- White sesame seeds
- Red chili flakes
- Lemon slices
Chicken Steam Roast Recipe
Begin by thoroughly cleaning the whole chicken and then cut it into 10 pieces. Take care to ensure each piece is of a suitable size for even cooking. To enhance the cooking process and allow flavors to penetrate, make deep cuts in the chicken pieces. Pay special attention to including the joints, as this will contribute to a more succulent outcome.
Peel and crush garlic cloves, then mix them in water to create garlic-infused water. This will impart a rich garlic flavor to the chicken.
Washing and Soaking:
Pass the garlic water through a strainer to remove solid pieces, leaving behind a smooth garlic liquid.Add vinegar to the garlic water and use it to thoroughly wash the chicken. Ensure each piece is well-coated. Add 2-3 teaspoons of salt to the chicken, mixing it thoroughly.
Allow the chicken to soak in this mixture for 20 minutes. This soaking process not only cleans the chicken but also imparts flavors and helps in tenderizing.
Heat oil in a pan until it’s hot. Carefully fry the chicken pieces in the hot oil until they attain a light golden-brown color. This flash-frying step is crucial for sealing in flavors and creating a delightful texture.
In a large bowl, beat and strain yogurt to achieve a smooth consistency. Combine the yogurt with lemon juice, chaat masala, chopped red chilies, cumin, hot spice mix, turmeric, and food color. Adjust the consistency with water to form a thick marinade. Generously apply half of the marinade to the flash-fried chicken pieces, ensuring they are well-coated. Allow the chicken to marinate for at least an hour to absorb the rich flavors.
Thin the remaining marinade with a little water to create a smoother consistency. Apply a thin layer of the thinned marinade over the marinated chicken pieces. Place the chicken in a steamer or steaming pan, allowing it to cook slowly for approximately 25 minutes. This steaming process ensures the chicken is thoroughly cooked and infused with the flavors of the marinade.
Garnish Chicken Steam Roast
Mix white sesame seeds and red chili flakes in a small bowl. Sprinkle the sesame-chili mix over the steamed chicken for an added burst of flavor and visual appeal
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Garnish the Chicken Steam Roast with lemon slices for a refreshing touch. Serve the dish hot and relish the tender and flavorful Chicken Steam Roast as a delightful main course. Clean and cut the chicken into 10 pieces. Make deep cuts in the chicken pieces, including the joints, for better cooking. Prepare garlic water by peeling and crushing garlic cloves, and mixing them in water۔