Chicken Steam Roast || Steam Chicken Recipe || How to Make Chicken Roast with step-by-step recipe
Steam Chicken Roast is a unique, nutritious, and delicious relish dish popular in Pakistan. The main highlight of the Steam Roast Chicken recipe is the marination batter that includes yogurt, red chili, salt, garlic, black pepper, black cardamom, green chili paste, and lemon juice, then it is smoked with charcoal.
Steam roasted chicken is one of the most healthy recipes, especially for those who cannot have oily foods and have any health issues doctors prevent using oily foods, don't need to worry they can have it without taking any stress just because it's healthy and safe, additionally, it's an ideal recipe even those who are on a diet and they have weight issue as well, this recipe is prepared with only 2 tbsp olive oil and a few spices.
It’s my own family recipe. I have told you before that in my family,y very few spices are used in the cooking. Trust me, they have very good taste after preparing the dish. Here I am gonna vary it using charcoal smoked in the steam roasted chicken, so let’s begin...
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Firstly, wash the chicken very well under running water and make 4 slits on each chicken piece with a sharp knife.
Place the charcoal on the gas to heat well.
Take black peppercorns and black cardamom seeds and grind them together until a fine powder. Keep aside.
In a large mixing bowl, put chicken pieces along with all ingredients. Note: You can even add cream along with yogurt to give more softness to the chicken, mix them very well
Now, give it to charcoal smoke. Keep a small steel/aluminum bowl in the middle of the chicken mixture. Place coal in a bowl, and drop some ghee/butter on the coal.
Cover the lid tightly for 10 minutes or until the smoke is finished. Now remove the charcoal from the chicken bowl and keep it in the fridge for about 4 hours.
Place a steamer on the stove to add 200ml of water, or you can adjust the water according to the capacity of your steamer. Let's bring it to a boil on a high flame.
Meanwhile, one foil sheet is cut into 2 pieces, and wrap the chicken piece with the foil sheet properly.
Repeat the same process with all remaining chicken pieces, then place them in the steamer and cover it for around 30-40 minutes.
Afterward, remove from the foil and transfer to the serving tray.
Ingredients:
- I kg, chicken cut into 4 pieces, so you can use leg pieces as well
- 2 tbsp ginger paste, freshly ground
- 1 tbsp, garlic paste,e freshly ground
- 1 tbp green chili paste,e freshly ground
- 1 ½ tbsp, black peppercorn
- 3, big black cardamom only seeds
- 2 tbp, lemon juice
- 1 ts, red chili powder
- 100g, homemade yogurt
- 2 tbsp olive oil
- ½ tbsp ghee/butter for putting on heated coal
- 1 small charcoal
- As required, a silver foil sheet
- Salt to taste
How to Make Chicken Steam Roast?
- Firstly, wash the chicken very well under running water and make 4 cuts on each chicken piece with a sharp knife
- Place the charcoal on the gas to heat well
- Take black peppercorns and black cardamom seeds and grind them together until a fine powder. Keep aside.e
- In a large bowl, put chicken pieces, ginger garlic paste, lemon juice, red chili powder, salt, green chili paste, yogurt, ground black spices, and 2 tbsp olive oil.
- Note: You can add cream as well, along with yogurt, to give more softness to the chicken
- Mix them very well,l and now give them to the charcoal smoke
- Keep a small steel/aluminum bowl in the middle of the chicken mixture. Place coal in a bowl and drop some ghee/butter on the coal
- Cover the lid tightly for 10 minutes or until the smoke is finished
- Remove charcoal from the chicken bowl and keep it in the fridge for about 4 hours.
- Place a steamer on the stove to add 200mlof water, or you can adjust the water according to the capacity of your steamer.
- Let's bring it to a boil on a high flame.
- Meanwhile, one foil sheet is cut into 2 pieces, and the chicken pieces are wrapped with the foil sheet properly
- Place the steamer in the steamer and cover it for around 30-40 minutes
- Repeat the same process with all remaining chicken pieces
- Afterward, remove from the foil and transfer to the serving tray
- Now ready to serve with green sauce and raita at dinner/lunch
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