Chicken Steam Roast – It is a beloved dish that combines the succulence of tender. It marinated chicken with the unique cooking method of steaming. This recipe yields chicken that is incredibly juicy on the inside. It boasts a delightful blend of aromatic spices and a touch of tanginess. The preparation process involves soaking the chicken in a vinegar and salt solution. Frying it to golden perfection, and finally marinating it with a medley of spices and yogurt. Once marinated, the chicken is steamed to infuse the flavors deep into the chicken. It results in a dish that’s both visually appealing and exceptionally tasty.
Chicken Steam Roast is not just a meal; it’s an embodiment of culinary craftsmanship. It showcases the artistry of layering flavors, from the initial tenderizing soak to the final infusion of spices through steaming. The contrast between the crispy, golden-brown exterior achieved through frying and the moist, flavorful interior is a testament to the careful preparation. Whether served as a main course at a festive gathering or as a comforting weeknight dinner, this dish is sure to tantalize your taste buds with its intriguing blend of textures and its ability to transport you to a world of aromatic spices and succulent, perfectly cooked chicken. It’s a celebration of both tradition and innovation in the realm of chicken dishes, making it a timeless favorite for all occasions.
The taste of Chicken Steam Roast is a harmonious symphony of flavors that unfold with each bite:
- Tender and Juicy Chicken: The chicken, having been soaked, fried, and then steamed, is exceptionally tender and juicy. It practically melts in your mouth.
- Aromatic Spice Blend: The marinade boasts a rich mix of spices, including black pepper, red chili, turmeric, garam masala, and paprika. These spices impart a complex and well-balanced flavor profile to the chicken.
- Creamy and Tangy Yogurt: The yogurt in the marinade contributes a creamy texture and a subtle tanginess that enhances the overall taste.
- Citrusy Zing: The addition of lemon juice brightens up the dish with a refreshing citrusy zing.
- Subtle Heat: The combination of spices brings a mild to moderate level of heat, depending on your spice preferences. It’s flavorful without being overwhelmingly spicy.
- Sesame Seeds: The sesame seeds provide a nutty, earthy undertone and add a delightful crunch to each bite.
- Optional Food Color: The yellow food color, while optional, adds a visually appealing golden hue to the chicken.
- Steamed Perfection: Steaming the marinated chicken allows it to soak up all the flavors, resulting in a well-seasoned and aromatic dish. It also preserves the chicken’s tenderness.
The end result is a dish that not only tastes fantastic but also looks stunning on the plate. Chicken Steam Roast is a perfect centerpiece for special occasions or a delightful addition to your regular menu, offering a unique and flavorful twist on traditional chicken recipes.
Chicken Steam Roast - Steam Roast without Steamer
Ingredients
- 1 kg chicken thighs and legs, cut
- 2 tbsp white vinegar
- 1 tsp salt (for soaking)
- Oil (for frying)
For the Marinade
- 50 g yogurt
- 1 tsp salt
- 1 tsp black pepper
- 2 tsp red chili powder
- 1 tsp turmeric powder
- 1 tbsp garam masala
- 1 tsp paprika optional
- 2 tbsp lemon juice
- 1 tsp ketchup
- 1 tsp yellow food color (optional)
- 1 tbsp sesame seeds
For Steaming
- Water (as needed)
- 1 cardamom
- 4-5 cloves
- 1 stick cinnamon
Instructions
Chicken Preparation
- Wash the chicken thighs and legs thoroughly. In a large bowl, fill with cold water, add 2 tbsp of white vinegar, and 1 tsp of salt. Immerse the chicken pieces in this water mixture. Allow the chicken to rest in the vinegar and salt solution for 20 minutes. After 20 minutes, strain the chicken and pat it dry with paper towels.
Frying
- In a deep frying pan, heat enough oil for deep frying over medium-high heat. Carefully add the chicken pieces to the hot oil.
- Fry the chicken until it turns golden brown and crispy on all sides. Once fried, remove the chicken pieces and place them on paper towels to remove excess oil.
Marination
- In a mixing bowl, combine the yogurt, salt, black pepper, red chili powder, turmeric powder, garam masala, paprika, lemon juice, ketchup, yellow food color (if using), and sesame seeds.
- Mix all the ingredients well to form a smooth marinade.
- Add the fried chicken pieces to the marinade and coat them thoroughly. Marinate the chicken for at least 2 hours, preferably overnight, in the refrigerator.
Steaming
- In a pressure cooker, add water as needed. Place a steamer rack inside the pressure cooker. Place the marinated chicken pieces on the steamer rack. Cover the chicken with aluminum foil.
- Add 1 cardamom, 4-5 cloves, and 1 stick of cinnamon to the water for added flavor. Close the pressure cooker with its lid but without the weight (whistle).
Cooking
- Steam the chicken over high to medium flame for 5 minutes. Reduce the flame to low and steam for an additional 20 minutes.
- After 20 minutes of steaming, carefully open the pressure cooker. The tender and flavorful chicken steam roast is now ready to serve. You can serve it with naan or rice.
Video
Notes
- Chicken Selection: Opt for bone-in, skin-on chicken thighs and legs for the best flavor and tenderness. The bone and skin help retain moisture during the steaming process.
- Soaking in Vinegar and Salt: Soaking the chicken in a vinegar and salt solution not only helps to clean the chicken but also enhances its texture and flavor. It's an important step for achieving tender meat.
