Steam Roasted Chicken

 

Ingredients:

1 whole skinned chicken

3 green chilis

3-4 cloves garlic

1 Tbsp ginger

2 tsp red chili powder

1 tsp roasted cumin powder

1 tsp cumin seeds

1 tsp coriander powder

1/2 tsp chili flakes

1 tsp black pepper powder

1/2 tsp orange food color (zarda rang)

2 tsp tikka masala

1 Tbsp salt

2 Tbsp lemon juice

1 cup water

2 Tbsp vinegar (white or black)

3 Tbsp clarified butter (desi ghee)

Method:

Process chilis, garlic and ginger into a fine paste.

Add all the spices.

Combine together to make a dry spice rub.

Cut slits into the chicken meat and thoroughly massage with the spice blend.

Sprinkle lemon juice on top. Cover!

Marinate overnight in the refrigerator.

Take 1 cup water in the pressure cooker or Instapot.

Add vinegar.

Place a wire rack inside the cooking vessel.

Carefully place the marinated chicken on the rack.

Close the lid and set the valve to "sealed".

Set the timer and allow to cook. See notes!

Release excess pressure carefully. Transfer the chicken to a baking dish.

Apply clarified butter and broil in oven on highest temperature for 5 min.(You can also deep fry)

Serve with mint-yoghurt or plum chutney.

NOTES

You can replace whole chicken with leg quarters.

The cooking time varies depending on what cooking vessel you´re using to steam the chicken:

Regular cooking pot: 30 - 40 min

Pressure cooker: 6 min after the pressure has developed 

Instant Pot: 15 min on pressure cook mode

Make sure to wait for a min or two before releasing the extra pressure.