STEAM ROAST CHICKEN

 STEAM ROAST CHICKEN 

INGREDIENTS TO BRINE

Chicken - 1 whole

Ginger Garlic Paste - 1 Tbsp 

Lukewarm Water - As Required 

Lemon Juice - 2 Tsp 

Vinegar - 2 Tsp 

Salt - 1 Tsp 

METHOD

Clean the whole chicken and make deep slashes all over

To lukewarm water add all the ingredients 

Mix well and add the prepared chicken 

Cover and set aside for an hour

INGREDIENTS FOR SPICE RUB

Pepper Powder - 1 Tbsp 

Turmeric Powder - 1 Tsp 

Salt - To Taste 

Oil - To Roast

METHOD

Remove chicken from brine solution and pat dry all over thoroughly 

Apply the dry spice rub mixture and set aside 

Heat oil in a large kadai and roast the chicken until golden on both sides 

INGREDIENTS TO MARINATE 

Ginger Garlic Paste - 2 Tbsp 

Chicken Tikka Masala - 2 Tsp 

Crushed Green Chillies - 8

Red Chilli Powder - 1 Tbsp 

Red Chilli Flakes - 2 Tbsp 

Kashmiri Chilli Powder - 2 Tsp 

Coriander Powder - 1 Tbsp 

Turmeric Powder - 1 Tsp 

Cumin Powder - 1 Tsp 

Fennel Seeds Powder - 2 Tsp 

Garam Masala Powder - 2 Tsp 

Crushed Pepper - 1 Tbsp 

Tomato Ketchup - 3 Tbsp 

Softened Butter - 3 Tbsp 

Yoghurt - 1/2 cup

Fresh Cream - 2 Tbsp 

Lemon Juice - 2 Tbsp 

White Sesame Seeds - 2 Tbsp 

Salt - To Taste 

METHOD

In a large vessel add in all the above ingredients and mix well

Place the chicken in a large plate or bowl

Rub the marinade all over and cover with an aluminium foil 

Refrigerate for 4 - 6 hours or overnight 

INGREDIENTS FOR STEAM ROASTING

Lemon Slices - 8

Cinnamon - 1 inch piece 

Fennel Seeds - 1 Tsp 

Cumin Seeds - 1 Tsp 

Star Anise - 3

Cardamoms - 4

Cloves - 4

METHOD 

In a large pressure cooker pour in some water

Cut a lemon into 8 round slices or pieces

Add in the whole spices and lemon slices 

Place a stand inside the cooker

Cover a steamer plate with aluminium foil 

Poke holes in the aluminium foil for steam to pass through 

Place the steamer plate above the stand

Place the marinated chicken on the steamer plate

Dot with some softened butter over the chicken 

Sprinkle the white sesame seeds over the chicken 

Cover steamer plate with butter paper 

Close the cooker and put on the weight 

In high flame cook for 5 minutes 

Lower heat to minimum and cook as such for 30 - 45 minutes 

Once done carefully remove from steamer plate 

Place in the serving plate

Serve hot with any dip of your choice and enjoy

Notes :

The.chicken I used was around 1.480 kg

You can use whole chicken or large chicken pieces 

You can use food colour if liked