Uploaded May 2025 | Updated September 2026, 3 weeks ago
Steam roast is like the hidden gem of South Asian cooking — a beautiful middle ground between frying and steaming that gives you tender, juicy chicken with an amazing smoky aroma. It’s super popular in Pakistan, especially at weddings and gatherings, and slowly made its way into many Bangladeshi homes too. Unlike heavy fried chicken, steam roast is much lighter but still packed with flavor. It's the perfect dish when you want something special without going over the top. Serve it up with pulao, porota, or even plain rice and watch everyone wipe their plates clean!
If you’ve never tried steam roast chicken, you’re seriously missing out! Here's a super easy way to make it at home:
Ingredients:
1 kg chicken (cut into pieces)
Salt to taste (about 1½ tsp)
1½ tsp ginger paste
1½ tsp garlic paste
½ tsp turmeric powder
1 tsp red chili powder
1 tsp roasted cumin powder
1½ tsp crushed coriander
1 tsp garam masala
1 tsp kabab masala (optional but highly recommended)
Juice of ½ lime
1 tsp cooking oil
½ tsp black pepper
1 tsp chili flakes
½ cup gram flour (besan)
Instructions:
In a big bowl, add your chicken pieces. Toss in the salt, ginger paste, garlic paste, turmeric, red chili, roasted cumin, crushed coriander, garam masala, kabab masala (if using), lime juice, and oil.
Give everything a good mix so the chicken is coated nicely.
Now add the black pepper and chili flakes. Mix again.
Finally, throw in the gram flour (besan) and mix it well. It might get sticky on your hands — don’t worry, that’s a good thing!
Heat oil in a pan and bring it up to frying temperature (about 325°F).
Fry the chicken pieces in batches over medium-high heat for about 7 minutes each batch, until they get a nice light golden color. No need to fully cook them through here — they’ll finish steaming later.
Set up your steamer. Once the water comes to a boil, toss in 3–4 mint leaves, 2 slices of lime, and 1 tablespoon of coriander into the water.
Grease the steamer basket with a little oil and place the fried chicken pieces on top.
Lower the heat to low, cover, and steam the chicken for about 30 minutes.
Once done, take them out and serve hot.
Best enjoyed with:
Pulao, porota, or just simple white rice and a chilled bowl of raita. So good!
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Steam roast is like the hidden gem of South Asian cooking — a beautiful middle ground between frying and steaming that gives you tender, juicy chicken with an amazing smoky aroma. It’s super popular in Pakistan, especially at weddings and gatherings, and slowly made its way into many Bangladeshi homes too. Unlike heavy fried chicken, steam roast is much lighter but still packed with flavor. It's the perfect dish when you want something special without going over the top. Serve it up with pulao, porota, or even plain rice and watch everyone wipe their plates clean!
If you’ve never tried steam roast chicken, you’re seriously missing out! Here's a super easy way to make it at home:
Ingredients:
1 kg chicken (cut into pieces)
Salt to taste (about 1½ tsp)
1½ tsp ginger paste
1½ tsp garlic paste
½ tsp turmeric powder
1 tsp red chili powder
1 tsp roasted cumin powder
1½ tsp crushed coriander
1 tsp garam masala
1 tsp kabab masala (optional but highly recommended)
Juice of ½ lime
1 tsp cooking oil
½ tsp black pepper
1 tsp chili flakes
½ cup gram flour (besan)
Instructions:
In a big bowl, add your chicken pieces. Toss in the salt, ginger paste, garlic paste, turmeric, red chili, roasted cumin, crushed coriander, garam masala, kabab masala (if using), lime juice, and oil.
Give everything a good mix so the chicken is coated nicely.
Now add the black pepper and chili flakes. Mix again.
Finally, throw in the gram flour (besan) and mix it well. It might get sticky on your hands — don’t worry, that’s a good thing!
Heat oil in a pan and bring it up to frying temperature (about 325°F).
Fry the chicken pieces in batches over medium-high heat for about 7 minutes each batch, until they get a nice light golden color. No need to fully cook them through here — they’ll finish steaming later.
Set up your steamer. Once the water comes to a boil, toss in 3–4 mint leaves, 2 slices of lime, and 1 tablespoon of coriander into the water.
Grease the steamer basket with a little oil and place the fried chicken pieces on top.
Lower the heat to low, cover, and steam the chicken for about 30 minutes.
Once done, take them out and serve hot.
Best enjoyed with:
Pulao, porota, or just simple white rice and a chilled bowl of raita. So good!
Become a member of our channel and get exclusive perks:
youtube.com/channel/UCcf99XTO-KPPAGs03HcNXdA/join
Subscribe to BR: bit.ly/BRYouTubesub
Subscribe to Banglar Rannaghor | bit.ly/BRYouTubesub
Our daily story - Instagram : bit.ly/Banglarrannaghor
Facebook | facebook.com/banglarrannaghor
Website: banglarrannaghor.com
