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Steam Roast Chicken

Steam Roast Chicken

Sconce&Scone
This Steam Roast Chicken is 100% scratch made and is very easy to put together! It can make the perfect family meal, or the show stopper at your next party!
Prep Time 20 mins
Cook Time 40 mins
Course Main Course
Cuisine Pakistani
Servings 4

Ingredients
  

  • 1 chicken skinned and cut into 4 pieces
  • 1/2 cup vinegar
  • 1 cup yogurt whipped
  • 2 tbsp minced garlic
  • 2 tbsp minced ginger
  • 10 whole dried red chillies
  • 1 bay leaf
  • 1/2 tsp chilli flakes
  • 1 tsp whole peppercorns
  • 2 black cardamom
  • 1 cinnamon stick 2 inch piece
  • 1 tsp salt
  • 1 tsp turmeric
  • piece of charcoal for smoking chicken
  • 4 red potatoes peeled, cubed and parboiled

Instructions
 

  • Mix the vinegar in 2 cups of water and soak the chicken in it for 10-15 minutes. Rinse and drain well. Make 1/2 inch deep diagonal cuts in the chicken, so the marinade can seep into the chicken.
  • Mix all the whole and ground spices into the yogurt along with the ginger and garlic. Spread over the chicken, making sure you coat all sides and get the marinade into the cuts. Marinate for at least 3 hours, but overnight is best. Mix and coat the chicken in the marinade once more before cooking.
  • In a large pot heat 3 Tbsps oil. Sear the chicken cut side down (The juicier side of the chicken) for 4-5 minutes, then flip over and sear the other side. Flip the chicken once more, then lower the flame and cover and cook for 10 minutes.
  • The steam in the pot will continue to cook the chicken. After 10 minutes, flip the chicken, add the potatoes and mix. Then cover and cook for 15-20 minutes, until the chicken is completely cooked through and tender. Make sure you check to see that the chicken doesn't burn from the bottom while cooking. If the oil dries up add little more, or if the chicken starts getting dry add a splash of water.
  • If there's any liquid left once the chicken and potatoes are cooked increase the flame to medium and boonthe chicken till the water is almost dried up. Mix occasionally so the chicken or potatoes don't burn.
  • To smoke the chicken, take 2-3 pieces of charcoal and heat them on the stove till very hot and red. Carefully place in ametal bowl and place in the pot with the cooked chicken and potatoes. Pour over a tablespoon of oil and quickly place the lid over so the smoke stays in the pot and infuses into the chicken. Leave the lid on for 10 minutes. Then serve.

Notes

Cooking tips. Use a heavy bottomed pot that is large enough for all the pieces of chicken to fit in one layer.  
After searing the chicken, so not cook on high heat or the chicken will get dry and burn. Lower heat mens the chicken will steam in the pot and stay moist. 
I feel that 3 tbsps of oil is enough for the amount of chicken, but if your pan isn't non-stick or you prefer more oil, add 1-2 tbsps more. 
Marinate the chicken overnight. I actually marinate it for up to 2 days for the best results. The chicken becomes very tender and the marinade seeps deep into the chicken. 
Reheat the chicken in a pan instead of a microwave to keep the chicken from drying out. 
Variations. Use baby potatoes instead. Parboil so they only have to finish cooking with the chicken. 
If you want to make this with whole chicken, the cooking time will increase. 
You can also make this with chicken cut into smaller pieces, for example, 10-12 pieces. 
Make it less spicy by adding less whole dried  red chillies. 
Add more salt if you prefer salty food. 
Add more vegetables. You can always add vegetables other than potatoes. I love adding large chunks of egg plant, zucchini and carrots. You can also add large cubes of bell peppers and onions. Just make sure you don't add the too soon or they'll get too mushy. 
Keyword Roast Chicken, Steam Roast