Degi Chicken Roast (Traditional Steamed Chicken)
Description
An authentic, wedding-style, and incredibly succulent Degi Chicken Roast featuring chicken pieces soaked in salted water, lightly sealed by frying, coated in a thick spiced yogurt marinade, and slow-steamed to melt-in-the-mouth perfection.
Ingredients
For the Brine:
For the Thick Yogurt Marinade:
For Sealing & Steaming:
Instructions
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Brine Chicken: Soak the chicken pieces in a large bowl of salted water for 30 to 40 minutes. This draws out impurities, cleans the meat, and keeps it exceptionally juicy. Remove and pat dry.
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Flash Fry: Heat oil in a pan on high heat and quickly flash-fry the chicken pieces for about 5 minutes just to seal in the juices and firm up the exterior (do not cook through). Remove and drain excess oil on a wire rack.
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Prepare Marinade: In a bowl, combine thick hung yogurt, ginger-garlic paste, red chilli powder, Kashmiri chilli/food color, coriander powder, cumin powder, garam masala, black pepper, salt, and lemon juice into a thick, smooth paste.
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Coat Chicken: Coat the flash-fried chicken pieces generously with the thick yogurt marinade and let rest for 20-25 minutes.
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Steam (Degi Style): In a large pot or steamer base, add water, whole spices, and squeezed lemon rinds. Place a steamer rack or wire stand inside, line it with parchment paper (so juices don't drip into the water), and arrange the marinated chicken pieces and green chillies on top.
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Cover with an extra sheet of parchment paper and seal the pot tightly with its lid to trap the steam. Steam on medium heat for about 30 minutes until the chicken is tender, juicy, and cooked through.
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Serve hot garnished with fresh salad and naan!
Note
Soaking the chicken in salted water (brine) beforehand is the secret restaurant trick that guarantees tender, blood-free, and succulent meat after steaming.
Ensuring the yogurt marinade is thick (strained) prevents it from sliding off the chicken pieces during the steaming process.
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