ISLAMABAD: This is not your average dinner recipe; rather, it’s a culinary festival and a testament to skilful preparation. The deeply rooted traditional roots and innovative techniques of Chicken Steam Roast potential to take your eating experience to new heights.
Ingredients:
1 whole chicken, cleaned and patted dry
2 tsp olive oil
2 tsp lemon juice
2 tsp garlic paste
2 tsp ginger paste
1 tsp paprika
1 tsp cumin powder
1 tsp coriander powder
1 tsp salt
½ teaspoon black pepper
½ teaspoon turmeric powder
1 tsp garam masala powder
1/4 tsp powdered cinnamon
Fresh coriander leaves for garnish
Instructions:
- In a small bowl, mix olive oil, lemon juice, salt, black pepper, turmeric powder, garam masala powder, paprika, garlic paste, ginger paste, cumin powder, and coriander powder to form a marinade.
- Apply the marinade to the chicken, making sure to coat it well. You can also carefully remove the skin and apply the additional marinade below for extra flavour.
3. The chicken should be marinated for at least two hours in the fridge, but ideally overnight in a large dish or zip-lock bag, to get the best taste.
4. Once the chicken has marinated, remove it from the refrigerator and let it come to room temperature while you prepare your steamer. - Heat the water in a large saucepan that has a steamer basket attached to it or in a steamer pot. Make sure the water in the steamer is simmering before adding the chicken.
6. Next, gently place the marinated chicken in the steamer basket, breast side up. After the chicken is fully cooked and its internal fluids are clear when tested with a fork, place it under a tight-fitting lid and steam it for 45 to 1 hour, depending on its size.
7. Once done, carefully remove the chicken from the steamer and allow it to rest for a while before slicing.
8. Garnish the chicken with some fresh coriander leaves and serve hot with your favourite sides, such as steamed vegetables, mashed potatoes, or salad.
