Balochi Chicken Steam Roast

Ingredients

• 1 kg Chicken (whole or large pieces)
• 1 tbsp Salt (for brine)
• 0.5 cup Garlic Water (blend garlic cloves with 1/2 cup water)
• 0.5 cup Vinegar (for brine)
• 6 Green Chili (whole or slit)
• 4.5 Garlic Cloves (for frying)
• 2 inch Ginger (piece)
• 2 tbsp Lemon Juice (for masala paste)
• 1 tbsp Crushed Coriander
• 0.5 tbsp Crushed Cumin (Zeera)
• 1 tsp Black Pepper Powder
• 1 tsp Salt (for masala)
• 1 tsp Crushed Red Chili
• 1 tbsp Karahi Ghosht Masala
• 1 tsp Chaat Masala
• 0.5 tbsp Dried Fenugreek Leaves (Kasuri Methi)
• 2 Bay Leaf (for steaming water)
• 1 Cinnamon Stick (for steaming water)
• 2 Black Cardamom (for steaming water)
• 2 Star Anise (for steaming water)
• 3.5 Cloves (for steaming water)
• Cooking Oil (for deep frying)

Steps

1. 1

   Prepare the brine by combining 1kg chicken with 1 tbsp salt, 1/2 cup garlic water (blended garlic with water), 1/2 cup vinegar, and enough additional water to submerge the chicken. Let it rest for 30 minutes.

2. 2

   After 30 minutes, wash the chicken thoroughly and drain any excess water.

3. 3

   Heat oil in a pan and deep fry the chicken until it reaches a golden brown color.

4. 4

   Add 5-7 green chilies, 4-5 garlic cloves, and a 2-inch piece of ginger to the pan with the chicken. Fry for an additional 1 minute to release the aromatics, then remove from heat and drain excess oil.

5. 5

   In a small bowl, prepare the Balochi Masala by mixing 2 tbsp lemon juice, 1 tbsp crushed coriander, 1/2 tbsp crushed cumin, 1 tsp black pepper powder, 1 tsp salt, 1 tsp crushed red chili, 1 tbsp Karahi Ghosht masala, 1 tsp chaat masala, and 1/2 tbsp dried fenugreek leaves. Mix until it forms a paste.

6. 6

   Coat the fried chicken pieces thoroughly with the prepared Balochi Masala paste.

7. 7

   Prepare the pressure cooker for steaming. Add water to the bottom along with 2 bay leaves, 1 cinnamon stick, 2 black cardamoms, 2 star anise, lemon slices, and 3-4 cloves.

8. 8

   Place a steamer rack or plate inside the cooker. Line it with aluminum foil and butter paper. Place the masala-coated chicken on top.

9. 9

   Close the pressure cooker and steam for 10-15 minutes after the whistle starts.

10. 10

    Garnish with fresh lemon slices and coriander before serving.

Notes

The brining step is crucial for ensuring the chicken remains juicy after both frying and steaming. If you do not have a pressure cooker, you can use a regular steamer pot, but the steaming time will likely need to be increased to 30-40 minutes.

Nutrition per serving

• Main Course
• Chicken
• Pakistani
• Steam Roast
• Spicy
• Dinner
• Pressure Cooker