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!