Join us in this culinary adventure as we unveil the secrets to a mouth-watering Restaurant Style Chicken Steam Roast! Discover the perfect blend of herbs and spices that infuse our juicy chicken with flavor, all while ensuring a tender, succulent finish. Watch step-by-step as we guide you through marinating, assembling, and roasting, transforming your kitchen into a gourmet haven. Elevate your home dining experience with this easy-to-follow recipe!
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Ingredients:
6 Chicken Thigh Pieces
3/4 Cup Vinegar
1 Tsp Salt
1 Cup Water
4 Cloves of Garlic (Crushed)
Oil for Frying
Ingredients: (For Marination)
1 Cup Yogurt
6 Small Lemons
1 Tbsp Chat Masala
1+1/2 Tsp Salt
3 Tsp Chili Flakes
1 Tsp Heaped Garam Masala Powder
1 Tsp Crushed Cumin Seeds
1 Tsp Crushed Coriander Seeds
1 Tsp Red Chili Powder
1/2 Tsp Turmeric Powder
1/4 Tsp Orange Color
Ingredients: (For Steam Water)
2 Lemons
6 Lemon Skins
1 Tsp Cumin Seeds
1/2 Tsp Black Pepper Cones
1 Inch Cinnamon Stick
3 Bay Leaves
5 Cardamoms
Some Butter Paper
4 Green Chilies for (For Garnishing)
5 Slices of Lemon (For Garnishing)
Complete Recipe (Step by Step)
- First Marination: Take 6 chicken thigh pieces and make deep cuts on it.
- Pour 3/4 cup vinegar over chicken thigh pieces. Sprinkle 1 tsp salt and keep aside.
- Make garlic water by crushing 4 garlic cloves and adding 1/2 cup water. Rub garlic with fingers to get garlic water. Leave aside for 15 minutes minimum so that all the garlic flavor and goodness is added in its water.
- Strain water and pour the garlic water over chicken thigh pieces. Squeeze all garlic water with hands.
- Let the chicken thigh pieces sit in vinegar and garlic water for 20 minutes. Rub the liquid over thigh pieces thoroughly.
- After 20 minutes, wash thigh pieces properly under running water and drain all its water. During this procedure, you might see chicken becomes white and it is totally normal.
- Heat oil in a wok. Dip a wooden skewer in hot oil and see if bubbles are appearing around the stick than oil is perfect for frying.
- Flash fry thighs for 5 minutes. Fry on high flame till its upper layer is brown in colour.
- Flash frying on high flame is very important. It traps all the juices into the chicken thigh pieces.
- Remove once its golden in colour and keep side.
- Second Marination: Pour 1 cup thick yogurt in a bowl and squeeze 6 small lemons. Don’t throw its peel and keep aside for later use. Mix yogurt and add spices. 1 tbsp chat masala, 1+1/2 tsp salt, 3 tsp chili flakes, 1 tsp crushed cumin seeds, 1 tsp crushed coriander seeds, 1 tsp red chili powder, 1/2 tsp turmeric powder, 1/4 tsp orange food colour, 1 tsp garam masala powder. Mix all the ingredients well.
- Dip the fried thigh pieces in the prepared yogurt. Lift the thigh piece and shake so the extra yogurt drips off the thigh piece and place in separate bowl. Repeat the process of coating with all the thigh pieces and keep placing in another bowl.
- Let the marinated thigh pieces rest for 60 minutes minimum.
- Take a deep sauce pan and add some water in it. Water should be 5 inches above from the base of the sauce pan.
- Add 2 lemon slices along with the squeezed peels of lemons which was kept aside before.
- Add 1 tsp cumin seeds, 1/2 tsp black pepper cones, 1 inch cinnamon stick, 3 bay bay leaves and 5 cardamoms.
- Keep steamer stand over water. Water should be below the stand. Place a butter paper over the streamer stand.
- Now after 60 minutes of marination. Add some water to make left over yogurt mixture thin and runny.
- Dip each marinated thigh piece again in yogurt mixture. Place over the butter paper. Repeat the process with all the thigh pieces and place them on butter paper.
- Add some whole green chilies and lemon slices with the chicken thigh pieces.
- Mix 2 tbsp chili flakes with 2 tbsp sesame seeds.
- Sprinkle the sesame seeds mixed with chili flakes on all the thigh pieces.
- Cover thigh pieces with butter paper.
- Cover the sauce pan and boil for 5 – 10 minutes on high flame.
- After 5 – 10 minutes, turn flame heat to lowest and cook for 25 – 30 minutes or till chicken thigh pieces are fully tender.
- After 30 minutes, Steam Roast is ready. Remove the butter paper and serve with favourite chutney and Roghni Naan.
