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Full Chicken Steam Roast

A delicious Whole Chicken Steam Roast that ensures juicy meat and crispy skin by steaming first and then roasting.
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Prep Time 4 hours
Cook Time 40 minutes
Total Time 4 hours 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 600
Ingredients Method Notes

Ingredients
  

For the marinade
  • 1 whole Whole chicken (800 g–1 kg), cleaned
  • 4 tbsp Curd
  • 2 tbsp Ginger-garlic paste
  • 2 tsp Red chilli powder
  • 1 tsp Kashmiri chilli powder
  • 0.5 tsp Turmeric powder
  • 2 tsp Coriander powder
  • 1 tsp Cumin powder
  • 1 tsp Garam masala
  • 1 tbsp Lemon juice or vinegar
  • to taste Salt
For steaming and roasting
  • 2 tbsp Oil
  • 2 cups Water
  • 1 piece Bay leaf (optional)
  • 1 small piece Cinnamon (optional)
  • 2-3 tbsp Butter or oil
  • to taste Extra chilli flakes (optional)

Method
 

Preparation
  1. Give deep cuts on the chicken breast, thighs, and legs.
  2. Mix all marination ingredients well.
  3. Apply masala inside the cavity and all over the chicken, pushing masala into cuts.
  4. Marinate minimum 4 hours, best overnight in fridge.
Steaming
  1. For steaming, add water and whole spices to a large deep pan.
  2. Place a stand or inverted steel bowl inside. Keep the marinated chicken on a plate over the stand.
  3. Cover tightly and steam on medium-low flame for 35–40 minutes until fully cooked and juicy.
Roasting
  1. For stovetop roasting, heat a heavy pan with butter/oil. Place steamed chicken carefully and roast on low flame, turning sides gently. Brush butter/oil while roasting until golden & crisp.
  2. For oven, preheat at 200°C and roast for 15–20 minutes, flipping once and brushing butter midway.
  3. For air fryer, cook at 180°C for 12–15 minutes, flipping once, and brushing oil.
  4. Final touch: Sprinkle chilli flakes or chaat masala (optional). Rest for 5 minutes before cutting.

Notes

Cool the chicken to room temperature before storing. Keep in an airtight container in the fridge for up to 3 days. Freeze cooked chicken in a sealed bag for up to 2 months. Thaw in the fridge before reheating. Reheat gently in oven or pan to keep it moist. Let the chicken rest for 5 minutes before slicing to keep juices inside.