Thursday, 21 March 2013

Chicken Steam Roast

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We have always admired the taste of chicken roast served at Pakistani weddings and as I grew up it made me wonder how do they make it? What do they put in it that makes it so tasty? So finally I have got the answer, it’s the sesames seeds that give a unique flavor to the chicken roast served at weddings. Here's how you make it...

Chicken Steam Roast


1 Chicken (cut in to 4 or 8 pieces)
250 gm Yogurt
2 tsp Sesame Seeds
Chaat Masala
1 tbsp ginger paste
10 cloves garlic (paste)
1 1/2 tsp cumin seeds
1 ½ tsp coriander Powder
½ tsp yellow food color
1 ½ tsp red chili powder (you can add more if you want to make it spicy)
Salt 1 tsp
2-3 tbsp vinegar


If you are using chicken cut in to 4 pieces then prick the chicken with a fork. Grind sesame seeds (till) & white cumin seeds. In a large bowl add the yogurt, sesame seed and cumin powder along with coriander powder, salt, yellow food color, red chili powder, chaat masala, ginger garlic paste and vinegar. Mix all the ingredients well. Apply the yogurt mixture properly on the chicken pieces and leave to marinate overnight or for 3-4 hours at least.

Take a foil and put chicken pieces in it. Pour all the left over marinade on the chicken and cover it properly. If you have a steamer then use it for steam roasting, other wise take a medium sized pot, fill half of it with water. Place a strainer above water surface in the pot (make sure it is not touching the water). Let the steam form for a while. Put the foiled chicken on the strainer and cover it with a lid. Let it cook in steam for almost an hour. Once this chicken is done, pour the left over marinade in a pan, cook it for a while without oil. Now pour it on the roasted chicken. Or you can also put the chicken pieces in a large pan, cover with a lid and let it cook on low heat, turning once or twice until the chicken get done. It goes  well with mint raita, plum chutney, salad and naans or pulao.

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