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Recipe

Chicken Steam Roast

1 h 25 min · Serves 4 · Pakistani

Why make it

Chicken pieces are marinated in spiced yogurt, steamed over sliced onions until tender, then roasted with butter until browned at the edges. The result is juicy meat and a small pot of onion gravy on the side.

Serves 4

You’ll need

  • 1.2 kg whole chicken, skin on, cut into 8 pieces
  • 150 g thick plain yogurt, whisked smooth
  • 2 tbsp ginger-garlic paste
  • 2 tbsp lemon juice
  • 1½ tbsp Kashmiri red chilli powder
  • 2 tsp salt, or to taste
  • 1 tsp coriander seeds, coarsely crushed
  • 1 tsp cumin powder

+ 10 more in the full recipe
1

Step 1 of 11

Pat the chicken pieces dry. Make two or three deep slashes in each thick piece, such as the thighs and breasts, so the marinade reaches the meat.
2

Step 2 of 11

In a large bowl, mix the yogurt, ginger-garlic paste, lemon juice, chilli powder, salt, crushed coriander, cumin, garam masala, white pepper, turmeric, kasuri methi and 1 tbsp of the oil into a thick paste.
3

Step 3 of 11

Coat the chicken well, working the paste into the slashes and under the skin. Cover and refrigerate for at least 4 hours, or overnight for the best flavour.
4

Step 4 of 11

Take the chicken out of the fridge 30 minutes before cooking. Heat the oven to 230°C (210°C fan).
5

Step 5 of 11

Spread the sliced onions and whole green chillies over the base of a wide heavy pot. Pour in the water and the remaining 2 tbsp oil.

The last 6 steps are in the full recipe.

Cook’s tip

Do not lift the lid during steaming. The foil-and-lid seal is what keeps the chicken juicy without any extra water.

Ready to cook?

Chicken Steam Roast

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 Get the full recipe