Recipe
Why make it
Chicken pieces are marinated in a tangy, spiced yogurt paste, steamed until tender, then fried until deep red and crisp. Juicy inside, crackling outside, and made for sharing.
Serves 4
+ 14 more in the full recipe
Step 1 of 9
Cut deep slashes, about 1 cm deep, across the thickest parts of each chicken piece so the marinade can get in. Rinse briefly and pat completely dry with kitchen paper.
Step 2 of 9
In a large bowl, whisk the yogurt, ginger-garlic paste, lemon juice, vinegar, chilli flakes, chilli powder, coriander, cumin, turmeric, garam masala, salt, gram flour, cornflour and papaya paste (if using) into a thick, smooth pa…
Step 3 of 9
Add the chicken and rub the paste well into the slashes. Cover and refrigerate for at least 4 hours, or overnight for the best flavour. This marinating time is not included in the prep time above.
Step 4 of 9
Set a rack or upturned steel bowl in a large pot and pour in the 500 ml water so it sits just below the rack. Bring the water to a steady simmer over medium heat.
Step 5 of 9
Place the marinated chicken, with its marinade, on a heatproof plate that fits on the rack, arranging the legs in the centre and the breasts around them. Cover the pot tightly and steam over medium-low heat for 45 minutes, toppin…
The last 4 steps are in the full recipe.
Cook’s tip
Steaming first cooks the chicken through gently, so frying only needs to crisp and colour the outside. Do not skip the drying step before frying.
Ready to cook?
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