اَعُوْذُ بِاللهِ مِنَ الشَّيْطَانِ الرَّجِيْمِ
بِسْمِ اللهِ الرَّحْمن الرَّحِيْمِ

Steam Roast Chicken

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4.60 from 5 votes
If you want to mix up your Sunday roast dinner for a less than traditional and easy chicken recipe then this delicious spicy chicken recipe is perfect for you. Serve on a bed of French and a side of refreshing yoghurt chutney!
Chicken Steam Roast

Steam roast chicken is fast becoming one of the most iconic foods of Lahore. Deep cuts are slit into chicken leg pieces before being left to brine in a salt and vinegar brine. The fried before being coated in a spicy and creamy masala and steam roasted to perfection marinated in a creamy marinade.

If you want to mix up your Sunday roast dinner for a less than traditional and easy chicken recipe then this delicious spicy chicken recipe is perfect for you. Serve on a bed of French and a side of refreshing yoghurt chutney! A spicy twist on traditional Sunday roast dinner.

Try this steam chicken recipe for a spicy twist. If you love desi food, then this Pakistani or Indian recipe is perfect for your next dinner or for your next batch of iftar recipes. A truly taste chicken starter recipe!

Chicken Steam Roast

Steam Roast Chicken

Try this steam chicken recipe for a spicy twist. If you love desi food, then this Pakistani or Indian recipe is perfect for your next dinner or for your next batch of iftar recipes.
4.60 from 5 votes
Sadia Halimah Aziz
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 1 hour 50 minutes
Servings: 4 servings
Calories: 679kcal

Ingredients

Brine:

  • 1 kg Chicken Legs
  • 1 L Water you may need more
  • 1 tbsp Salt
  • 1 tbsp Vinegar

Masala:

  • 50 g Yoghurt/Dahi
  • 1 tsp Salt/Namak
  • 1 tsp Black Pepper/Kali Mirch Powder
  • 2 tsp Chilli Powder/Lal Mirch Powder
  • 2 tsp Turmeric Powder/Haldi
  • 1 tsp Kashmiri Chilli Powder
  • 1 tsp Garam Masala
  • 1 tsp Paprika
  • 1 tsp Cumin Powder/Jeera Powder
  • 1 tsp Lemon Juice

Instructions

  • Slit deep cuts into the chicken legs on both sides
  • Add the chicken, water, salt, and vinegar to a bowl ensuring that the chicken is fully submerged then leave to brine for at least 1 hour
  • Fry in hot oil for 3-4 minutes until the chicken turns white then remove and set aside to cool
  • In the meantime, add the masala ingredients and mix until a thick paste forms
  • Once the chicken legs have cooled add into the masala and coat the chicken legs with the masala evenly
  • In a large pot add a steamer or wire rack then pour water until there is about an inch between the water and the steamer then heat the water up
  • Add the chicken pieces on the steamer ensuring that there is no contact with the water then cover and increase the heat to high for 5 minutes – this allows the steam to build up
  • Once the 5 minutes is up, reduce the heat to low and steam the chicken for 30 minutes
  • Your steam roast chicken legs are ready!

Video

Nutrition

Calories: 679kcal
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The Aziz Kitchen

Salaam and hello everyone!

I’m Sadia, the person behind The Aziz Kitchen. A 20-and-some year-old Muslim aspiring doctor and writer who loves to experiment with cooking, baking and all things food. On this blog you will find my favourite, delicious, family-friendly recipes.

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