Roast Chicken (Pakistani Steam Roast)
User Reviews
5.0
42 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
8 servings
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Calories
199 kcal
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Course
Main Course
Roast Chicken (Pakistani Steam Roast)
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Roast Chicken (Pakistani Steam Roast) is a popular recipe for a chicken roast marinated in traditional Pakistani spices and steamed to perfection.
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Ingredients
Poultry Injection Marinade
- 4 lb whole chicken (see notes)
- 1 lemon
- ¼ cup white distilled vinegar
- ¼ cup low sodium chicken broth
- 2 tablespoon butter
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- 2 teaspoon red chili powder
Chicken Marinade (For Surface)
- 2 teaspoon salt
- 2 inch piece ginger (see notes)
- 8 garlic cloves (see notes)
- 2 Serrano peppers (see notes)
- 2 teaspoon red chili flakes
- 2 teaspoon smoked paprika (see notes)
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Instructions
Skin The Chicken
- Traditional Pakistani Roast Chicken is made without skin on the chicken. If you source your chicken from a Pakistani butcher they will skin it for you. If not, follow the instructions in the video below!
Inject The Marinade
- To insure that the chicken is juice and flavored really well on the inside I like to inject it with a spicy liquid marinade as well as massaging the outside with a prepped mixture.
- Melt the butter, squeeze the lemon juice and then mix all of the ingredients together in a bowl.
- Using a poultry injection syringe, work your way around the chicken and inject the liquid just under the skin (see notes)
- The rule is to inject 1 oz of liquid per pound of meat. Too much, and it will start oozing out. Of course, there will be some leakage, as the video below reflects. Just massage this into the surface of the chicken.
Marinate The Surface Of The Chicken
- The most important step is to make sure the chicken is well salted, so rub the salt and massage it in well into the skin. I find ½ teaspoon a pound of chicken sufficient as the broth I use has some salt in it too. Feel free to adjust if necessary.
- Next I grind my ginger, garlic and serrano peppers in my mortar and pestle and rub them all over the chicken to flavor it.
- The last step is to use the crushed red chili pepper flakes for some spice and the smoked paprika for some added flavor and color (see notes)
Cook The Chicken
- Heat the cooking oil.
- Sear the meat lightly on all four sides on full heat.
- Add 4 cups of water, cover the pot tightly, lower the heat to medium-low, and let the steam cook the meat.
- Once the meat is cooked to an internal temperature of 165 degrees F, dry out the liquid to a thick gravy and pour it over the roast just before serving.
Notes
- Chicken - Pakistanis generally don't eat chicken with skin on. Our traditional butchers sell both whole and cut-up chicken with the skin off. However, living here in the USA, I have often had to take care of this part myself. The video below will help guide you through the process. I recommend a whole skinless chicken, preferably 2-3 pounds, and never larger than 4 lbs for this recipe. If you prefer, you can also use leg quarters and thighs. But you must reduce cooking times by 10-15 minutes if you opt for this.
- Ginger, Garlic, Serrano peppers - I like to use a mortar and pestle to grind these three together and make a fragrant paste that I apply to the chicken. I massage it in well on the surface and inside the cavity. This mixture adds flavor and is a great way to kill any odor of raw meat!
- Smoked Paprika - I use smoked paprika instead of Kashmiri red chilies, which are the more traditional option. I do this because paprika is easier to source, and I like its smoky taste and the color it adds to the meat.
- Injecting the Marinade - When injecting the chicken, place your syringe just inside the surface of the top layer of skin and start pushing the liquid in. Don't inject more than 1 ounce in one particular location. Keep a paper towel handy, as some liquid is likely to ooze out as you remove the syringe. Move around the chicken, from breast to leg to thigh to wing, to evenly distribute the marinade. If too much starts to ooze out, it's usually a sign that you must stop.
- the Marinade - When injecting the chicken, place your syringe just inside the surface of the top layer of skin and start pushing the liquid in. Don't inject more than 1 ounce in one particular location. Keep a paper towel handy, as some liquid is likely to ooze out as you remove the syringe. Move around the chicken, from breast to leg to thigh to wing,
- Cooking the Chicken—If the chicken is very tender and cooked to 165 degrees, it may be a good idea to remove it from the cooking pot while you dry out the liquid. This prevents the chicken from falling apart. When you plate the chicken, just pour the cooked liquid over it to coat the meat.
Nutrition Information
Show Details
Serving
1serving
Calories
199kcal
(10%)
Carbohydrates
4g
(1%)
Protein
26g
(52%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
125mg
(42%)
Sodium
748mg
(31%)
Potassium
395mg
(11%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
689IU
(14%)
Vitamin C
9mg
(10%)
Calcium
31mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 199kcal | 10% |
| Carbohydrates | 4g | 1% |
| Protein | 26g | 52% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 125mg | 42% |
| Sodium | 748mg | 31% |
| Potassium | 395mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 689IU | 14% |
| Vitamin C | 9mg | 10% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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