Chicken Steam Roast | How To Make Chicken Steam Roast | Whole Roast Chicken by Varun Inamdar

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.

Prepare a brine solution with 1 litre of water, 1 tablespoon of salt, and regular synthetic vinegar. Stir until the salt dissolves.

Place the whole chicken with gashes into the brine solution and let it soak for 20-30 minutes.

Make a spice paste by grinding peeled ginger, peeled garlic, coriander leaves, and fresh green chilies into a smooth paste.

In a deep bowl, combine the spice paste with whisked curd, garam masala, roasted cumin powder, chaat masala, coriander powder, red chili powder, turmeric, lemon juice, and refined oil. Mix well to create the marinade.

Remove the chicken from the brine, wash it under cold water, and pat it dry. Add the chicken and its offals (liver and gizzard) to the marinade, ensuring it coats the chicken thoroughly.

Transfer the marinated chicken into a pressure cooker, stuffing the cavity with the liver and gizzard.

Place a stand at the bottom of the pressure cooker and add water up to the height of the stand.

Lock the lid of the pressure cooker, remove the whistle, and cook on medium to high flame for 40-45 minutes without opening it.

After 40 minutes, turn off the flame and let the steam subside for 10-15 minutes before opening the lid.

Cooking Techniques

Equipment Needed

Spice Level: