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!

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.

5 from 3 votes

Print Pin Rate

Prep Time15 mins

Cook Time35 mins

Brine Time1 hr

Total Time1 hr 50 mins

Course Appetizer, Main Course

Cuisine Indian

Servings 4 servings

Calories 679

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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