Chicken Steam Roast Recipe|Shadiyon wala Chicken steam Roast Recipe|Restaurant Style Chicken Roast|

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess with fewer calories.

saffron

💰Cheaper: turmeric

Turmeric provides color at a lower cost.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based option, while thighs are more affordable.

spices

💰Cheaper: pre-mixed spice blends

Pre-mixed blends save time and money.

In a bowl, add 1 cup yogurt, 1 teaspoon salt, 1 teaspoon red chili powder, 0.5 teaspoon cumin powder, 0.5 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon ginger powder, 1 teaspoon tikka masala, and 0.25 teaspoon turmeric powder. Mix well.

Add 2 tablespoons lemon juice to the mixture and mix again.

Set the marinade aside.

Take 1 kg of chicken (leg and thigh parts) and make deep cuts in it to allow the marinade to penetrate.

Coat the chicken with the marinade thoroughly and cover with plastic wrap.

Refrigerate for at least 2 hours, or longer if possible for better flavor.

In a pan, heat 2-3 tablespoons of oil over low heat.

Add the marinated chicken to the pan, ensuring it is steamed rather than cooked directly.

Cover the pan tightly and steam the chicken on low flame for 15 minutes.

After 15 minutes, turn the chicken to the other side and cover again, steaming for an additional 10 minutes.

After a total of 25-30 minutes of steaming, increase the heat to high to dry out any excess water.

Keep turning the chicken to prevent burning while the water evaporates.

Once the water is dry, turn off the heat and serve the chicken.

Cooking Techniques

Equipment Needed

Spice Level: