The beauty of this Chicken Steam Roast lies in the technique that combines the delicate tenderness of steaming with the rich flavors of roasting. Steaming locks in the moisture, making the chicken succulent and juicy, while the final roast creates a crisp golden layer that adds texture and depth. Each bite offers a balanced flavor with the spiciness of the marinade, the freshness of coriander, and a slight tang from lemon and vinegar. This dish is a true showstopper at any dinner table, effortlessly blending both health and indulgence.
Ingredients:
- 1 whole chicken (about 1.5 kg), skin removed
- 2 tbsp ginger-garlic paste
- 4 tbsp yogurt
- 1 tbsp lemon juice
- 1 tbsp vinegar
- 2 tbsp oil
- 1 tsp red chili powder
- 1 tsp paprika
- 1 tsp black pepper powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- Salt to taste
- 2-3 green chilies, slit
- 1 tbsp fresh coriander leaves, chopped
- 1 tbsp butter (for basting)
- 1 tbsp garam masala
- 1/4 cup water for steaming
Instructions:
- Prepare the Marinade: In a large bowl, combine ginger-garlic paste, yogurt, lemon juice, vinegar, red chili powder, paprika, black pepper, cumin, coriander powder, turmeric, and salt. Mix well to form a smooth paste.
- Marinate the Chicken: Make small slits in the chicken to allow the marinade to penetrate. Rub the marinade all over the chicken, making sure to coat it well, including the cavity. Cover and refrigerate the chicken for at least 2 hours, or for best results, marinate overnight.
- Prepare the Steamer: Fill a large pot or steamer with water, enough to steam but not submerge the chicken. Place a steaming rack or a metal trivet in the pot, ensuring that the chicken will not touch the water.
- Steam the Chicken: Once the water in the pot begins to simmer, place the marinated chicken on the steaming rack. Add the green chilies and coriander leaves on top. Cover the pot with a tight-fitting lid and steam the chicken on medium heat for 40–45 minutes. The chicken should be fully cooked and tender, with juices running clear when pierced with a knife.
- Baste and Roast: Preheat the oven to 200°C (390°F). Once the chicken is steamed, carefully transfer it to a baking tray. Brush the chicken with butter, sprinkle garam masala over the top, and roast it in the oven for 10–12 minutes or until the chicken skin turns golden brown and crispy.
- Final Touch: After removing from the oven, let the chicken rest for a few minutes. Garnish with more fresh coriander and serve hot with naan, rice, or a salad on the side.
