Directions
- 1Cut the chicken into sections as shown.
- 2Marinate the chicken with 2 tbsp salt, 3 lemons and water.
- 3Fry the chicken in hot oil for 10 minutes, turning to brown both sides.
- 4Mix 1 cup yogurt, 4 tbsp garlic and ginger paste, 4-5 tbsp chili garlic tomato ketchup, 2 tbsp crushed red pepper, 1 tbsp ground red pepper, 0.5 tbsp turmeric powder, 2 tbsp coriander powder, 1.5 tbsp garam masala, 2 tbsp salt, 0.5 tbsp tartaric acid, a pinch of orange food color, 4 tbsp red chili sauce, and 4 tbsp soy sauce.
- 5Once the yogurt mixture is well-mixed, coat the fried chicken with it.
- 6Wrap the marinated chicken in baking paper and aluminum foil, making small holes in the foil.
- 7Steam the wrapped chicken in a pressure cooker on high heat for 5 minutes, then reduce to low heat and steam for 1 hour.
- 8Prepare the yellow butter rice: Melt 4 tbsp butter in a pan and add 1 star anise, 1 cinnamon stick, 3 cloves, 1 tsp black peppercorns, 2 cardamom pods and 1 tbsp garlic paste.
- 9Add 2 cups of soaked rice, 1 tbsp turmeric powder, 1 tbsp salt, and 1 tbsp chicken powder.
- 10Add 1 cup of the water from the pressure cooker, and 2 cups of regular water (3 cups total) ensuring the water level is 1 inch above the rice.
- 11Mix well, then bring to a boil and reduce to low heat, add 4 green chilies and steam for 15 minutes.
- 12Serve the steam roast chicken over the yellow butter rice.
Ingredients
- 1300 grams whole chicken
- 2 tablespoons salt
- 3 units lemon juice
- 1 cup water
- 1 cup yogurt
- 4 tablespoons garlic and ginger paste
- 4 tablespoons chili garlic tomato ketchup
- 2 tablespoons crushed red pepper
- 1 tablespoon ground red pepper
- 0.5 tablespoon turmeric powder
- 2 tablespoons coriander powder
- 1.5 tablespoons garam masala
- 2 tablespoons salt
- 0.5 tablespoon tartaric acid
- 1 pinch orange food color
- 4 tablespoons red chili sauce
- 4 tablespoons soy sauce
- 4 tablespoons butter
- 1 unit star anise
- 1 unit cinnamon stick
- 3 units cloves
- 1 teaspoon black peppercorns
- 2 units cardamom pods
- 1 tablespoon garlic paste
- 2 cups rice
- 1 tablespoon turmeric powder
- 1 tablespoon salt
- 1 tablespoon chicken powder
- 1 cup water from pressure cooker
- 2 cups water
- 4 units green chilies
Equipment
knifebowlpressure cookerwok or frying pan
Tips
- Make sure the chicken is completely submerged in the water during the first marination step. This will help remove any blood and odors.
- Don't make the yogurt mixture too thin.
- Apply the marinade well to the cuts on the chicken.
- Rest the chicken overnight after applying the marinade.
- Let the rice steam for 15 minutes on low heat after the water boils off for the best results.
- Serve the steam roast chicken with the yellow butter rice for a delicious dish
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