Balochi Chicken Steam Roast

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.

   Start 30-minute timer
2. 2

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

   Start 30-minute timer
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.

   Start 1-minute timer
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.

   Start 10-minute timer
10. 10

    Garnish with fresh lemon slices and coriander before serving.