Chicken Tikka Steam Roast
Ingredients
First Marinade:
- 1 & 1/2 kg Chicken Leg Pieces
- 1 tbsp Ginger & Garlic Paste
- 1 tbsp Salt
- 6 tbsp Vinegar
- Water, enough to soak the chicken
Second Marinade:
- 1 & 1/2 cup Thick Yogurt
- 4 tbsp Plain Flour
- 1 tbsp Red Chilli Powder
- 1/2 tsp Orange Food Color
- 2 tbsp Crushed Red Chilli
- 2 tsp Salt
- 1 tbsp Ginger & Garlic Paste
- 1 Egg
- 1/2 tsp Turmeric
- 4 tbsp Lemon Juice
Special Garam Masala Powder:
- 3 Bay Leaves
- 12 Green Cardamom Pods
- 1 & 1/2 tbsp Cumin Seeds
- Small piece of Nutmeg
- 2 blades of Mace
- 4 Black Cardamom Pods
- 1 tbsp Cloves
- 2 & 1/2 tbsp Coriander Seeds
- 3 pieces of Cinnamon Sticks
- 1 tbsp Black Peppercorns
- 2 Star Anise
Additional Ingredients:
- Oil for deep frying
- Coal for smoking the chicken
- 1 tsp Chaat Masala Powder
Instructions
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Chicken Tikka Steam Roast
1. For the first marinade, in a bowl, soak the chicken in a mixture of water, ginger & garlic paste, salt, and vinegar, and leave it overnight or for at least 1 hour.
2. Dry roast all the ingredients listed under the garam masala powder, let it cool, then grind it into a fine powder.
3. For the second marinade, combine all ingredients from the second marinade list, including 1 & 1/2 tbsp of the roasted masala powder. Coat the chicken pieces thoroughly, cover them, and let them marinate for 2 hours.
4. Heat oil in a pan for deep frying.
5. Fry the marinated chicken pieces in the hot oil on high heat until golden brown, then set aside.
6. In a large pot, add water, and a stand, and place the chicken pieces on a tray with holes, transferring it onto the stand. Cover and steam the chicken for 15 minutes over medium heat.
7. Heat the coal.
8. Smoke the chicken pieces using the coal as demonstrated in the video.
9. Serve the chicken hot with roti, naan, salad, and chutney.
Enjoy your flavorful Chicken Tikka Steam Roast!
