how to make Chicken Steam Roast at home
how to make Chicken Steam Roast at home
Hello friends today we are going to Learn how to make Chicken Steam Roast at home with step by step recipe
Ingredients for Chicken Steam Roast:
Skinless whole chicken or 8 hindquarters of chicken (tikka pieces)
1 cup thick yogurt
1 tbsp. ginger garlic paste
1 tbsp. vinegar
Salt to taste
2 tsps. Full red chili powder
1 tbsp. whole spice powder (garam masala)
1/8 tsp orange food color
1 tsp lemon juice
3 tbsp. tamarind (Imli)
4-5 prunes (Aloo Bukhara dried)
1 tsp full green chili paste
Oil for frying
Stand for steaming
A thread
Aluminum foil
Method:
1.Make slanting cuts in the thick parts of the chicken with a sharp knife.
2.Apply vinegar and around 1 tsp of the salt on whole chicken. Let it rest for 10 minutes to absorb salt in fibers.
3.After 10 minutes, heat oil in a large pan (karahi) and fry whole chicken for 2 minutes on each side on medium high heat.
4.Remove and cool chicken completely.
5.Meanwhile, in a microwave safe bowl, add tamarind, prunes and ½ cup of water. Microwave for 1 minute. You can do this in a pan on a stove top as well. Let it set for 5 minutes to soften it. Then strain pulp out of it. Discard seeds.
6.In a separate bowl, add yogurt, red chili, salt, whole spice powder, food color, lemon juice, green chili paste, ginger garlic paste and tamarind prune paste. Mix to combine. If you like spicier, add more red chili and green chili.
7.Apply marinade all over the chicken, inside the cavities, pour all the remaining marinade, cover with double sheet of aluminum foil and let it rest at room temperature for 30-45 minutes.
8.Take a deep pan, place steaming rack, add 1 ½ glass of water and let it boil.
9.Then carefully place foiled wrapped chicken in the center. Cover with a lid so that no steam escapes at all. Cook on low heat for 50-60 minutes, depending on the size and weight of the chicken.
10.Remove the lid. Remove chicken and let it rest for 5 minutes. Carefully remove foil because there will be hot steam.
11.Pour remaining liquid over the chicken.
12.Serve hot with fresh salad, your favorite chutney like green chutney, chili garlic sauce and naan or Pulao.
13. Enjoy. Good Luck!
.
Hello friends today we are going to Learn how to make Chicken Steam Roast at home with step by step recipe
Ingredients for Chicken Steam Roast:
Skinless whole chicken or 8 hindquarters of chicken (tikka pieces)
1 cup thick yogurt
1 tbsp. ginger garlic paste
1 tbsp. vinegar
Salt to taste
2 tsps. Full red chili powder
1 tbsp. whole spice powder (garam masala)
1/8 tsp orange food color
1 tsp lemon juice
3 tbsp. tamarind (Imli)
4-5 prunes (Aloo Bukhara dried)
1 tsp full green chili paste
Oil for frying
Stand for steaming
A thread
Aluminum foil
Method:
1.Make slanting cuts in the thick parts of the chicken with a sharp knife.
2.Apply vinegar and around 1 tsp of the salt on whole chicken. Let it rest for 10 minutes to absorb salt in fibers.
3.After 10 minutes, heat oil in a large pan (karahi) and fry whole chicken for 2 minutes on each side on medium high heat.
4.Remove and cool chicken completely.
5.Meanwhile, in a microwave safe bowl, add tamarind, prunes and ½ cup of water. Microwave for 1 minute. You can do this in a pan on a stove top as well. Let it set for 5 minutes to soften it. Then strain pulp out of it. Discard seeds.
6.In a separate bowl, add yogurt, red chili, salt, whole spice powder, food color, lemon juice, green chili paste, ginger garlic paste and tamarind prune paste. Mix to combine. If you like spicier, add more red chili and green chili.
7.Apply marinade all over the chicken, inside the cavities, pour all the remaining marinade, cover with double sheet of aluminum foil and let it rest at room temperature for 30-45 minutes.
8.Take a deep pan, place steaming rack, add 1 ½ glass of water and let it boil.
9.Then carefully place foiled wrapped chicken in the center. Cover with a lid so that no steam escapes at all. Cook on low heat for 50-60 minutes, depending on the size and weight of the chicken.
10.Remove the lid. Remove chicken and let it rest for 5 minutes. Carefully remove foil because there will be hot steam.
11.Pour remaining liquid over the chicken.
12.Serve hot with fresh salad, your favorite chutney like green chutney, chili garlic sauce and naan or Pulao.
13. Enjoy. Good Luck!
.
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