Steam Roasted Chicken
Marinated chicken legs slowly steam their juices in a deep pot with the chicken steam roast. Traditionally served at wedding banquets in Pakistan, it has made its way into Punjab’s street food scene, and home cooks throughout the country have replicated the dish bit of fat.
A Tawa or thin metal griddle (a metal Comal would also work) is used to temper stove heat so that it may be applied evenly and for a more extended period. The steam building in the closed pot raises the temperature to cook the chicken thoroughly. Patience and faith are essential components of this formula. Resist the urge to check on the chicken and trust the cooking process; you’ll be rewarded with soft, delicious, falling-off-the-bone chicken legs at the end.
Steam-roasted chicken has long been regarded as a must-have item on wedding menus in Pakistan’s central and lower Punjab regions. With trepidation, I share this straightforward and beloved recipe passed down to me from my mother, who received it from her mother.
Food Served
The food served is an essential matter for the hosts. To this end, chicken steam roast cooking is often a fundamental dish. So universal is its presence that it has come to be known as shadiyon wala steam cook — shadiyon wala signifies “of the weddings” in Urdu — and After the lady of the hour, it may be the most significant part of a Lahori wedding.
The highly spicy yet tasty roast is often prepared in a large cooking kettle known as a Degh, typically used to make bulk meals for special events. Multiple marinated chicken leg segments or entire small chickens are cooked together in one bowl for hours to tenderize and succulent the flesh. I’m salivating just thinking about it. If you give it a go, you’ll hook for life! If you have any reservations.
INGREDIENTS
- 1.5 kg whole-skinned chicken
- three green chilis
- 3-4 cloves of Steam roasted chicken
- One teaspoon of garlic
- 2 tablespoons red chili powder
- Two teaspoons of roasted cumin powder
- One teaspoon of cumin seeds
- Two teaspoons of coriander powder.
- 1/2 teaspoon chili flakes.
- One teaspoon of black pepper powder
- Two teaspoons of dried fenugreek Kasuri Methi
- 1/2 teaspoon orange food coloring zarda rang. Two teaspoons of tikka masala. One tablespoon salt. Two tablespoons of lemon juice
- 1 cup water
- 2 Tbsp vinegar, white or black
- 3 Tbsp clarified butter Desi ghee
Technique
1. Join yogurt, flavors, ginger glue, garlic glue, cleaved green peppers, and salt in an enormous bowl to make a pale marinade. Massage the marinade into the chicken. Left for at least 3 hours or a few minutes.
2. Place a Tawa, hot plate, or Comal in the oven if you have one, and spot a vast pot or Dutch stove on it. In any case, put the container straightforwardly in the oven. The bank or jar ought to be sufficiently massive to hold the chicken pieces in a solitary layer and adequately profound to get the steam. Add sufficient ghee to cover the lower part of the container, then, at that point, add the chicken in a solitary layer, meatier side down—cover and cook over medium intensity for a minute.
3. Turn the intensity to the most reduced setting and keep cooking for 20 extra minutes. Turn the chicken over, cook, and cover for 30 minutes. Eliminate the cover. Cook over medium intensity until the pot’s water has vanished, 10 to 12 minutes. Move the chicken to a dish and pour the juice from the skillet over the chicken. Embellish with cilantro and bean stew chips and present with chutney and lemon wedges for crushing.
INSTRUCTIONS
1. Process chilis, garlic, and ginger into a fine paste.
2. Add all the spices.
3. Combine to make a dry spice rub.
4. Cut slits into the chicken meat and thoroughly massage with the spice blend.
5. Sprinkle lemon juice on top. Cover!
6. Marinate overnight in the refrigerator.
7. Take 1 cup of water in the pressure cooker.
8. Add vinegar.
9. Insert a wire rack inside the cooking pot.
Place the marinated chicken on the rack with care.
10. Close the lid and set the valve to “sealed.”
11. Set the timer and allow it to cook. See notes!
12. Release excess pressure carefully. Transfer the chicken to a baking dish
13. Apply clarified butter and broil in the oven at the highest temperature for 5 min.
14. Serve with mint yogurt.
NOTES
- Leg halves can be used in place of the whole chicken.
- The cooking time varies according to the cooking vessel used to steam the chicken:
- Regular cooking pot: 30-40 minutes.
- Pressure cooker: 6 minutes after pressure has formed.
- Instant Pot: 15 minutes on pressure cook mode.
- Make careful to wait a minute before releasing the additional stress.
Possibilities
Consider the chance that you don’t have a degh.
Use a tension cooker or Insta Pot, and at last, sear in the stove.
Does it need to be chicken meat?
Indeed! What’s more, that too, ideally with bones. The bigger the pieces, the better.
How to manage the leftovers?
There will scarcely be any! If you, in all actuality, do wind up having any, debone the meat and freeze it. It’s great for making sandwiches and baked pleasing fillings.
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