Steamed Chicken Roast Recipe

Serves: 4-6 people

About This Recipe

Steamed Chicken Roast offers the best of both worlds – the health benefits of steam cooking and the satisfying flavors of a well-seasoned roast. The process begins with a carefully crafted marinade that tenderizes the meat and infuses it with layers of flavor. The steaming process keeps the chicken incredibly moist while allowing the spices to penetrate deeply into the meat. A brief final searing or broiling step creates that appealing golden exterior that makes the dish as visually stunning as it is delicious. This technique is especially valuable for those watching their fat intake, as it requires minimal oil while delivering maximum flavor.

Essential Ingredients

For the chicken:

• 1 whole chicken (3-4 pounds), cleaned and patted dry
• 2 tablespoons lemon juice
• 1 teaspoon salt

For the marinade:

• 1 cup plain Greek yogurt
• 2 tablespoons ginger-garlic paste
• 1 tablespoon red chili powder
• 1 teaspoon turmeric powder
• 2 teaspoons coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala powder
• 1 teaspoon paprika
• 2 teaspoons salt
• 2 tablespoons olive oil
• 1 tablespoon tomato paste

For aromatics:

• 4-5 garlic cloves, minced
• 1 inch piece fresh ginger, sliced
• 2 bay leaves
• 4-5 green cardamom pods
• 1 cinnamon stick
• 2-3 green chilies, slit lengthwise

For finishing:

• 2 tablespoons melted butter or ghee
• 1 teaspoon chaat masala
• Fresh coriander leaves for garnish
• Lemon wedges for serving

Preparing the Chicken

Start by thoroughly cleaning the whole chicken under cold running water, removing any excess fat or loose skin. Pat the chicken completely dry with paper towels – this step is crucial for proper marinade absorption. Using a sharp knife, make deep cuts or slashes across the chicken, particularly on the thighs and breast areas. These cuts should go about halfway through the meat, allowing the marinade to penetrate deeply.

Rub the chicken all over with lemon juice and salt, working the mixture into the cuts and cavities. The lemon juice helps tenderize the meat while the salt begins the seasoning process. Let the chicken sit for 15-20 minutes while you prepare the marinade. This initial treatment helps remove any remaining blood and begins the flavor-building process.

Creating the Perfect Marinade

In a large bowl, whisk together the Greek yogurt until smooth. The thick consistency of Greek yogurt works better than regular yogurt as it clings to the chicken better and provides more pronounced tangy flavor. Add the ginger-garlic paste and mix thoroughly to ensure even distribution.

Gradually add all the dry spices – red chili powder, turmeric, coriander powder, cumin powder, garam masala, and paprika. Whisk continuously to prevent lumps from forming. Add the salt, olive oil, and tomato paste, mixing until you have a smooth, well-combined marinade. The color should be a beautiful reddish-orange, and the consistency should be thick enough to coat the chicken well.

Marinating for Maximum Flavor

Place the prepared chicken in a large dish or roasting pan. Using your hands or a brush, coat the entire chicken thoroughly with the marinade, making sure to work it into all the cuts and crevices. Don’t forget to season the cavity of the chicken as well. The marinade should cover the chicken completely, creating a thick, flavorful coating.

Cover the chicken tightly with plastic wrap or place it in a large sealed bag. Refrigerate for at least 4 hours, though overnight marination produces the best results. The acids in the yogurt and lemon juice will continue to tenderize the meat while the spices penetrate deeply, creating layers of flavor throughout the chicken.

Setting Up Your Steaming Environment

You can steam the chicken using several methods. The most effective is using a large steamer pot with a tight-fitting lid. If you don’t have a dedicated steamer, you can create one using a large pot with a steaming rack or even an inverted heatproof bowl placed in the bottom of the pot.

Fill the bottom of your steaming setup with about 2 inches of water. Add the aromatics to the water – minced garlic, ginger slices, bay leaves, cardamom pods, cinnamon stick, and slit green chilies. These aromatics will infuse the steam with additional flavors that will permeate the chicken during cooking.

The Steaming Process

Remove the chicken from the refrigerator 30 minutes before cooking to bring it closer to room temperature. This ensures more even cooking. Place the marinated chicken on the steaming rack, breast side up. Make sure the chicken doesn’t touch the water below – it should be suspended above the liquid, cooking purely from the steam.

Bring the water to a vigorous boil, then reduce to medium heat to maintain steady steam production. Cover the pot tightly with the lid. The key to successful steaming is maintaining consistent steam throughout the cooking process. Steam the chicken for 45-60 minutes, depending on its size. A 3-pound chicken typically takes about 45 minutes, while a 4-pound chicken may need up to an hour.

Monitoring the Cooking

During steaming, avoid lifting the lid frequently as this releases valuable steam and extends cooking time. However, check once halfway through to ensure there’s still adequate water in the pot. If needed, add more hot water carefully along the sides of the pot, being careful not to pour it directly over the chicken.

The chicken is done when the internal temperature reaches 165 degrees Fahrenheit in the thickest part of the thigh. If you don’t have a thermometer, check by piercing the thigh with a knife – the juices should run clear, not pink. The meat should be incredibly tender and starting to pull away from the bones.

Creating the Golden Finish

Once the chicken is fully steamed, carefully remove it from the steamer and place it on a baking sheet lined with foil. Preheat your oven’s broiler or set it to 450 degrees Fahrenheit. Brush the steamed chicken all over with melted butter or ghee, which will help create that beautiful golden-brown color and add richness to the exterior.

Place the chicken under the broiler for 5-8 minutes, turning once if necessary, until the skin is golden brown and slightly crispy. Watch carefully during this step as the chicken can go from perfectly golden to burnt very quickly. This final step gives you the visual appeal of traditional roasting while maintaining all the moisture and tenderness from steaming.

Final Seasoning and Presentation

Remove the golden chicken from the oven and immediately sprinkle it with chaat masala for an extra burst of tangy flavor. Let the chicken rest for 5-10 minutes before carving – this allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful.

Garnish generously with fresh coriander leaves for color and freshness. The bright green herbs provide a beautiful contrast to the golden-brown chicken and add a fresh herbal note that complements the rich spices.

Carving and Serving

Use a sharp carving knife to cut the chicken into serving pieces. You’ll notice how incredibly tender the meat is – it should cut easily and remain juicy throughout. The steaming process ensures that even the breast meat, which typically dries out in traditional roasting, remains moist and flavorful.

Serve the Steamed Chicken Roast with basmati rice, naan bread, or your favorite flatbread. The dish pairs beautifully with fresh salad, roasted vegetables, or traditional sides like dal and raita. Don’t forget to provide lemon wedges on the side – a squeeze of fresh lemon juice brightens all the flavors.

Health Benefits and Nutritional Advantages

Steamed Chicken Roast offers significant health advantages over traditional roasting methods. The steaming process requires minimal added fats, making it ideal for those watching their calorie intake. The gentle cooking method preserves more vitamins and minerals compared to high-heat roasting, and the chicken retains more of its natural moisture without needing excessive oil or butter.

The yogurt marinade not only adds flavor but also provides probiotics and helps tenderize the meat naturally. The spices used are rich in antioxidants and have various health benefits, from anti-inflammatory properties to digestive support.

Storage and Leftover Ideas

Leftover Steamed Chicken Roast can be stored in the refrigerator for up to 4 days. The meat remains tender and flavorful, making it perfect for sandwiches, salads, or quick weeknight meals. You can shred the leftover chicken and use it in wraps, pasta dishes, or soups.

To reheat, use gentle methods like steaming again briefly or warming in a covered dish in the oven with a splash of broth to maintain moisture. Avoid microwaving on high heat, which can dry out the meat.

Tips for Perfect Results

The key to exceptional Steamed Chicken Roast lies in not rushing any step of the process. Adequate marination time is crucial – overnight is ideal but at least 4 hours is necessary for proper flavor development. Maintain steady steam throughout cooking by keeping the lid tight and ensuring adequate water levels.

When checking for doneness, remember that steamed chicken may look different from traditionally roasted chicken – it will be very pale until you add the final browning step. Don’t worry if it looks undercooked before broiling; the steaming process cooks it thoroughly.

For extra flavor, try adding fresh herbs like rosemary or thyme to the steaming water, or experiment with different spice combinations in your marinade. This versatile technique adapts well to various flavor profiles, making it a valuable addition to any cook’s repertoire.