Chicken steam roast

Name: Chicken steam roast
Total time: 15600 s
Yield: 4-6 servings
Cuisine: British
Ingredients: 1 kg chicken, skinless, bone-in (thighs and drumsticks); 2 tbsp. vinegar; 1 tbsp. salt; As required, oil; 2 tbsp. yogurt; To taste, tikka masala; 1/2 tsp. chilli powder; 1/2 tsp. turmeric; 1 tsp. coriander powder; 1/2 tsp. garam masala; 1/8 tsp. red food colour; 1/2 tsp. garlic powder; 1 tbsp. ketchup; 1 lemon; 1 stick cinnamon; 1 star anis; 1 blade mace; 1/2 nutmeg; 4 cups water

Sarvat Hanif @sarvathanif

Canada

This is a time-consuming recipe but so worth it! This type of chicken dry roast is mostly served at wedding banquets in Pakistan. Since the wedding meal is all catered, the hosts do not mind the time and patience it takes to make it.

Since the chicken is so delicious, recipe has found its way into street food scenes across Punjab in Pakistan, and stay-at-home-cooks have replicated the recipe to serve on special occasions.

I will say, making this chicken is a labour of love. In between the resting periods, you can go ahead and cook dinner or watch TV. Be warned, this is not a recipe that you would want to try when running on a tight schedule.

Patience and faith are key ingredients in this recipe. The first step is simple—salt and vinegar to marinate the chicken. The next step is frying. Do not over fry. Just enough to dry the chicken and give it a colour. Fry in batches ensuring that the oil temperature does not drop.The third step is the second marination with the yogurt and spices. The final step is the steaming in flavoured water.

Resist checking on the chicken periodically and have some faith in the cooking process; you’ll ultimately be rewarded. The result: tender, flavourful, falling-off-the-bone chicken. Serve with French fries and a side of refreshing yoghurt chutney.

Since the chicken is so delicious, recipe has found its way into street food scenes across Punjab in Pakistan, and stay-at-home-cooks have replicated the recipe to serve on special occasions.

Sarvat Hanif @sarvathanif

Canada

Since the chicken is so delicious, recipe has found its way into street food scenes across Punjab in Pakistan, and stay-at-home-cooks have replicated the recipe to serve on special occasions.

Saved

Ingredients

4 hours 20 minutes

4-6 servings

1 kgchicken, skinless, bone-in (thighs and drumsticks)
2 tbsp.vinegar
1 tbsp.salt
As required, oil
2 tbsp.yogurt
To taste, tikka masala
1/2 tsp.chilli powder
1/2 tsp.turmeric
1 tsp.coriander powder
1/2 tsp.garam masala
1/8 tsp.red food colour
1/2 tsp.garlic powder
1 tbsp.ketchup
1lemon
1 stickcinnamon
1star anis
1blade mace
1/2nutmeg
4 cupswater

Saved

Steps

4 hours 20 minutes

1

Thoroughly wash and dry the chicken and make slits.
2

In a bowl add chicken, vinegar and salt. Mix well. Cover and marinate 1 hour.
3

Drain the liquid but do not wash the chicken.
4

Heat oil in a wok and fry chicken, in batches, till golden. Remove on kitchen paper and rest 30 minutes.
5

In a bowl combine yogurt and all the powdered spices, food colour and ketchup.
6

Add chicken and mix to coat with the marinade.
7

Squeeze lemon juice and mix well. Rest 2 hours.
8

In a pot add water, nutmeg, mace, star anis and cinnamon.
9

Place steamer and line with parchment paper. Poke holes in the paper.
10

Arrange chicken on the paper and cover with excess paper or use more paper.
11

Cover the pot and on low-medium flame steam the chicken for 40 minutes.
12

Remove the chicken, draining off excess liquid.
Serve hot, if desired sprinkle sesame seeds.