Chicken Steam Roast
Ingredients
For Marination:
1: chicken legs 1 kg (put deep cuts)
2: yellow food color 1/4 tsp (mixed with water)
3: Hung curd 5 tsp
4: ginger & garlic paste 1 tsp
5: chaat masala 1 tsp
6: paprika powder 1 tsp
7: salt 1 tsp
8: coriander powder 1 tsp
9: red chilli powder 1 tsp
10: turmeric 1/2 tsp
11: cumin powder 1 tsp
12: dark soya sauce 2 tsp
13: vinegar 1 tbsp
For Cooking:
1: oil 5 tbsp
Instructions
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1: brush the chicken with the food color.
2: in a bowl add hung curd, ginger & garlic paste, chaat masala, paprika powder, salt, coriander powder, turmeric, red chilli, cumin powder, dark soya sauce, and vinegar mix well.
3: cover the chicken with the masala, cover and keep it in the fridge for 2 hours. (can even keep it overnight).
4: Place a tawa on the stove and place the handi with oil on top.
5: add the chicken pieces and cover the handi and put some weight on top, so the steam does not release.
6: first 10 minutes on medium or high flame to make steam in the handi.
7: cook on low flame for thirty minutes and then change sides and cook further 30 minutes.
8: once the chicken is cooked remove the lid and cook on high flame to dry the water.
9: dish out and sprinkle some chaat masala.
10: Served hot with naan, roti, chutney.
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