Chicken Steam Roast
Ingerdients:
For Marination:
1: chicken legs 1 kg (put deep cuts)
2: yellow food colour 1/4 tsp (mixed with water)
3: hung curd 5 tsp
4: ginger & garlic paste 1 tsp
5: chaat masala 1 tsp
6: paprika powder 1 tsp
7: salt 1 tsp
8: coriander powder 1 tsp
9: red chilli powder 1 tsp
10:turmeric 1/2 tsp
11:cumin powder 1 tsp
12:dark soya sauce 2 tsp
13:vinegar 1 tbsp
For Cooking:
1: oil 5 tbsp
Recipe:
1: brush the chicken with the food colour.
2: in a bowl add hung curd, ginger & garlic paste, chaat masala, paparika powder, salt, corainder powder, turmeric, red chilli, cumin powder, dark soya sauce, vinegar mix well.
3: cover the chicken with the masala, cover and keep it in the fridge for 2 hours.(can even keep it over night).
4: place a tawa on the stove and place the handi with oil on top.
5: add the chicken pieces and cover the handi and put some weight on top, so the steam does not release.
6: first 10 minutes on medium or high flame to make steam in the handi.
7: then cook on low flame on thirty minutes and then change sides and cook further 30 minutes.
8: once the chicken is cooked remove the lid and cook on high flame to dry the water.
9: dish out and sprinkle some chaat masala.
10: serve hot with naan, roti, chutney.
1: Meat Recipes
4: Eggs Recipes
5: Chutney, Raita & Salad Recipes
6: Rice Recipes
9: Naan, Roti, Parath, Poori & Dough Recipes
10: Desserts, Sweet Dish & Drinks Recipes
COOK WITH FAIZA