Traditional Bamboo Chicken/ Bamboo Chicken Recipe/ Bamboo Chicken recipe at Home/ Chicken in Bamboo

whole chicken

🥗Healthier: skinless chicken breast

💰Cheaper: chicken thighs

Thighs are more affordable and flavorful.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Tamari is often less expensive and gluten-free.

Chinese five-spice powder

🥗Healthier: individual spices (cinnamon, star anise, etc.)

💰Cheaper: mixed spices

Mixing your own spices can save money.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier and versatile.

Heat oil in a kadhai.

Slice 200 grams of onion and fry until golden brown.

Clean and drain 500 grams of chicken thoroughly.

Mix chicken with 50 grams of salt, hung curd, turmeric, and 1 tablespoon of lemon juice.

Add 1 teaspoon red chili powder, 1 teaspoon onion powder, 2 teaspoons coriander powder, 1 teaspoon garam masala, 1 tablespoon garlic ginger paste, and fried onion to the chicken.

Mix everything well; oil is optional.

Marinate the chicken for at least 1 hour.

Use green bamboo, cut one side open and leave the other side closed to create a cup shape.

Fill the bamboo with marinated chicken pieces, tapping down to fit.

Leave a 3-4 inch gap at the top to prevent juices from overflowing during cooking.

Seal the bamboo with round banana leaves or aluminum foil, ensuring it's tight.

If bamboo is unavailable, cook the chicken directly in a kadhai instead of bamboo.

Place the bamboo in a tilted position with the open side up.

Light the bamboo as you would a fire, adjusting the flame as needed.

Cook for 15-20 minutes, checking if water starts to escape, and adjust the height if necessary.

Serve hot with rice, roti, or as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens