Chicken steam roast
Total time: 1 hour, plus at least
Ingredients:
• 1/4 cup full-fat Greek yogurt
• 1/2 tsp paprika
• 1 tsp ground coriander
• 2 tsp ground cumin
• 1/2 tsp ground turmeric
• 2 tsp ground red chile
• 1 tsp ginger paste or finely grated fresh peeled ginger
• 1 tsp garlic paste or finely grated fresh garlic
Directions:
1. Mix the yogurt, spices, ginger paste, garlic paste, chopped green chiles and salt in a large bowl to make a pasty marinade. Add the chicken and thoroughly rub the marinade into the meat. Cover and refrigerate for at least 2 hours or up to overnight.
2. Place a tawa, griddle or comal on the stove if you have one, and center a large stock pot or Dutch oven on top of it. Otherwise, place the pot directly on the stove. The stock pot or Dutch oven should be large enough to hold the chicken pieces in a single layer and deep enough to gather steam. Add enough Yield: 4 to 6 servings 2 hours of marinating
• 6 to 8 Thai green chiles, stemmed and chopped
• 1/2 tsp fine sea salt
• 6 bone-in chicken legs (3 to 4 pounds), skin removed, meat scored to the bone
• Ghee or neutral oil, for cooking
• Chopped cilantro, chile flakes, mint chutney and lemon wedges, for serving
ghee to coat the bottom of the pot, then add the chicken in one layer, meatier side down. Cover and cook on medium for 10 minutes.
3. Turn the heat to the lowest setting and continue cooking for another 20 minutes. Flip the chicken and continue cooking, covered, for another 30 minutes. Remove the lid. Cook on medium until the water from the pot has mostly evaporated, 10 to 12 minutes. Transfer the chicken to a serving platter and pour any juices from the pot over the chicken. Garnish with cilantro and chile flakes and serve with chutney and lemon wedges for squeezing.