Chicken Steam Roast

Ingredients
4 piece Chicken (skinless and cleaned chicken)
¼ teaspoon Carom Seeds (Ajwain) (Basically used only for aroma)
1 Tablespoon whole Coriander
2 Tablespoon crushed Red Chili
1 Tablespoon Cumin Seeds
¼ teaspoon Yellow food color
1 Tablespoon Red Chili Powder
1 Tablespoon Salt (OR to taste)
½ cup Flour (Maida) (Optional, Better to use as it removes the chicken smell and brings a slight crisp)
¼ cup White Vinegar

Preparation

  1. Wash chicken and put deep cuts on chicken at the distance of 1 inch.
  2. Mix carom seeds, whole coriander and crushed red chili. Grind them slightly. Don’t turn them into powder form. The purpose is to crush them.
  3. Put the crushed mixture on chicken and also put red chili, salt, flour, food color, and vinegar.
  4. Mix them well and refrigerate them at least for 30 minutes.
  5. Fill a wok more than half with oil and bring the oil to boiling. When the oil is ready, keep the flame at full and put the chicken in it.
  6. Move it at least once after a minute or two to keep away from bottom with the help of a slicer.
  7. Fry it until chicken is 70% cooked. Keep it moving once or twice.
  8. If you are frying in batches, clean the oil with the help of stainer after removing each batch.
  9. Alternatively, you can back the chicken also.
  10. While frying, fill the steamer with water and put on the stove.
  11. After frying, remove the chicken from the wok with the help of a frying spider and put it in steamer (steamer should be ready).
  12. Close the lid of chicken for 20 minutes and steam the chicken for 20 minutes.
  13. Remove the lid after 20 minutes and remove the chicken from the steamer.
  14. Let the chicken be cool a bit.

Serving
Serve the chicken with tarmind Sauce.

Variations

  1. If you have prepared a red curry (mughlai) or white curry and after steaming the chicken, put the chicken in the curry, it is called Chicken Steam Roast Masala.
  2. If you have prepared a red curry (mughlai) or white curry and after frying the chicken, put the chicken in the curry, it is called Chicken Tikka Masala.

Note: Chargha is a type of chicken, which is always fried only.

Red Crushed Chilis to be crushed more
Red Crushed Chilis to be crushed more
Chicken Marinate - Preparation
Chicken Marinate – Preparation
Marinated Chicken
Marinated Chicken
Frying Chicken
Frying Chicken
Steaming Chicken
Steaming Chicken
Chicken Steam Roast - Serving
Chicken Steam Roast with Tamarind Sauce – Serving
Advertisements