Roast Chicken (Pakistani Steam Roast)
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
1 hr
-
Total Time
1 hr 30 mins
-
Servings
8 servings
-
Calories
199 kcal
-
Course
Main Course
Roast Chicken (Pakistani Steam Roast)
Description
This recipe uses a skinless whole chicken, a preferred choice in Pakistani cooking, injected with a mixture of melted butter, lemon juice, vinegar, chicken broth, turmeric, coriander, and red chili powder. The injection under the skin ensures deep infusion of flavor and moistness inside the meat. The exterior is then rubbed with a paste made from ginger, garlic, Serrano peppers, red chili flakes, salt, and smoked paprika, giving the surface a vibrant color and smoky heat.
The chicken is roasted carefully to 165°F to maintain tenderness and avoid drying out. The combination of injected marinade and surface rub helps create layered flavors and a juicy texture, while the absence of skin leads to a roast with a uniquely Pakistani presentation and eating experience.
Serving is simple, often with the cooking liquid spooned back over the sliced chicken to add moisture and flavor before plating. This roast can be prepared with different cuts if desired, adjusting cooking times. The recipe suggests sourcing a whole skinless chicken or removing skin carefully at home to replicate the traditional method.
Practical tips include injecting no more than 1 ounce of marinade per pound of chicken and massaging the paste thoroughly for even seasoning. Using smoked paprika substitutes for unavailable Kashmiri chilies without sacrificing flavor or color.
Ingredients
Poultry Injection Marinade
- 4 lb chicken see notes, whole
- 1 lemon
- ¼ cup white distilled vinegar
- ¼ cup chicken broth low sodium
- 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 ginger see notes, piece
- 8 garlic see notes, cloves
- 2 Serrano peppers (see notes)
- 2 teaspoon red chili flakes
- 2 teaspoon smoked paprika (see notes)
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
- Use a whole skinless chicken, ideally between 2-4 pounds; remove skin yourself if needed.
- Make a fragrant ginger, garlic, and Serrano pepper paste to apply thoroughly on the surface and inside the cavity for aroma and to neutralize meat odors.
- Inject marinade under the skin with no more than 1 ounce per location to prevent leakage; have paper towels handy for drips.
- Smoked paprika can be used instead of Kashmiri red chilies for easier sourcing and a smoky flavor.
- Adjust cooking times if using leg quarters or thighs, reducing by 10-15 minutes.
- After cooking, pour the cooked liquid over the chicken when plating to keep meat moist.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
