Steam Chicken Recipe – a juicy, flavorful, and super tender dish that’s a total crowd-pleaser in our home!
Imagine succulent chicken pieces bursting with spicy, aromatic flavors that make every bite absolutely irresistible. Once someone tries it, they always ask, “What’s the secret to this amazing chicken?”
The meat turns out incredibly soft, moist, and packed with delicious desi spices – it’s truly lips-smacking good!
What makes this recipe extra special? It’s a healthier way to enjoy chicken because it’s steamed instead of fried in lots of oil.
That means fewer calories while keeping all the taste, making it perfect for weight watchers, fitness lovers, or anyone wanting a guilt-free yet satisfying meal. High in protein and low in added fat – what’s not to love?
You can use any large chicken pieces you like – drumsticks, leg pieces, thighs, or even bigger cuts. I personally prefer drumsticks and leg pieces because they stay extra juicy and flavorful after steaming.
This easy, no-fuss recipe is great for family dinners, weekend meals, or even when you’re meal-prepping healthy food. Give it a try and let me know how it turned out – I’d love to hear your feedback!
Easy Steam Chicken Recipe
Cuisine: Pakistani
Author: Admin
Prep time: 7 hours
Cook time: 25 mins
Total time: 7 hours 25 mins
Serves: 4
Ingredients
- Chicken 1 kg (large pieces)
- White vinegar ¼ cup
- Oil 1/4 cup
- Tamarind pulp ¼ cup
- Chaat masala 8 teaspoons
- Red chili powder ½ teaspoon
- Garam masla powder 1 teaspoon
- Dry coriander powder 1 teaspoon
- Salt to taste
Instructions
- Apply vinegar and salt on the chicken and set aside for 1 hour. Discard the water.
- Heat oil in a wok and fry chicken pieces in badges over a high flame to get a brownish color. (no matter if the chicken does not tender. )
- Take tamarind pulp in a bowl, mix chaat masala, red chili powder, hot spice powder, dry coriander powder and salt.
- Coat marination on chicken and refrigerate for 4-6 hours.
- For steam, in a medium-sized pot, place a steamer basket and put enough water into the pot until it is just below the steamer basket. Lay the chicken pieces in a single layer in the bottom of the basket.
- Cover tightly, bring the water to a boil using high heat. Then low down heat and steam chicken 10-12 minutes. Avoid opening the lid to check the chicken, as it will release the steam
- Serve hot with lemon wedges and ketchup.
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