Chicken Steam Roast
Updated Sept. 25, 2021
- Total Time
- 1 hour, plus at least 2 hours’ marinating
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup full-fat Greek yogurt
- ½teaspoon paprika
- 1teaspoon ground coriander
- 2teaspoons ground cumin
- ½teaspoon ground turmeric
- 2teaspoons ground red chile
- 1teaspoon ginger paste or finely grated fresh peeled ginger
- 1teaspoon garlic paste or finely grated fresh garlic
- 6 to 8Thai green chiles, stemmed and chopped
- ½teaspoon fine sea salt
- 6bone-in chicken legs (3 to 4 pounds), skin removed, meat scored to the bone
- Ghee or neutral oil, for cooking
- Chopped cilantro, chile flakes, mint chutney and lemon wedges, for serving
Nutritional analysis per serving (6 servings)
529 calories; 23 grams fat; 11 grams saturated fat; 1 gram trans fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 76 grams protein; 474 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix the yogurt, spices, ginger paste, garlic paste, chopped green chiles and salt in a large bowl to make a pasty marinade. Add the chicken and thoroughly rub the marinade into the meat. Cover and refrigerate for at least 2 hours or up to overnight.
- Step 2
Place a tawa, griddle or comal on the stove if you have one and center a large stock pot or Dutch oven on top of it. Otherwise, place the pot directly on the stove. The stock pot or Dutch oven should be large enough to hold the chicken pieces in a single layer, and deep enough to gather steam. Add enough ghee to coat the bottom of the pot, then add the chicken in one layer, meatier side down. Cover and cook on medium for 10 minutes.
- Step 3
Turn the heat to the lowest setting and continue cooking for another 20 minutes. Flip the chicken and continue cooking, covered, for another 30 minutes. Remove the lid. Cook on medium until the juices in the pot have mostly evaporated, 10 to 12 minutes. Transfer the chicken to a serving platter and pour any juices from the pot over the chicken. Garnish with cilantro and chile flakes and serve with chutney and lemon wedges for squeezing.
Private Notes
Comments
Great recipe: The marinade is highly similar to that for tandoori: see indianhealthyrecipes.com/tandoori-chicken-recipe/. I'd use an Instant Pot instead, increasing yoghurt to 1/2 cup (safety margin): 6 mins pressure + natural release for chicken thighs. (10 min pressure + natural release for Instant-Pot chicken cacciatore with *unmarinated* whole bone-in thighs resulted in somewhat overcooked meat: the cartilage had fully softened.)
Hmmm ... dumb question perhaps, but could you do it in a crock pot?
The conventional kitchen term in the US for a metal heat diffuser placed over a flame is - from the Yiddish - "blech". Any flat metal device that maintains contact with the cooking vessel will do. As with any stew or braise it may be easier - after initial heating (end of step 2) - to put the heated pot in an oven at 250F and allow cooking to finish at this relatively low temperature. Ovens are much more consistent and manageable than range tops. Less watching as no potential for burning.
Why does the accompanying photo show chicken with the skin ON?
I did this one drumsticks and bone in, skin on breasts. The breasts turned out okay with not moderations to the recipe. A little dry, but not too much. After I took the chicken out I cooked down the juices and used a little apple cider vinegar to deglaze, made a great sauce which helped with the dryness.
What’s comparable to thai green chillies?
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