Chicken Steam Roast (Yogurt-Marinated Chicken Steamed on Onions, Finished in the Oven)
Chicken pieces are marinated in spiced yogurt, steamed over sliced onions until tender, then roasted with butter until browned at the edges. The result is juicy meat and a small pot of onion gravy on the side.
Published 29 Sep 2026
Ingredients
Equipment: Wide heavy-based pot with a tight lid, foil, oven, baking tray, meat thermometer (optional)
Method
Pat the chicken pieces dry. Make two or three deep slashes in each thick piece, such as the thighs and breasts, so the marinade reaches the meat.
In a large bowl, mix the yogurt, ginger-garlic paste, lemon juice, chilli powder, salt, crushed coriander, cumin, garam masala, white pepper, turmeric, kasuri methi and 1 tbsp of the oil into a thick paste.
Coat the chicken well, working the paste into the slashes and under the skin. Cover and refrigerate for at least 4 hours, or overnight for the best flavour.
Take the chicken out of the fridge 30 minutes before cooking. Heat the oven to 230°C (210°C fan).
Spread the sliced onions and whole green chillies over the base of a wide heavy pot. Pour in the water and the remaining 2 tbsp oil.
Arrange the chicken on top of the onions in a single snug layer, skin side up, and scrape any leftover marinade over it. Cover with foil, press it around the rim, then set the lid on top to seal in the steam.
Bring to a gentle simmer on medium heat, then lower to the lowest heat. Steam for 30 minutes without lifting the lid. The chicken is ready when the juices run clear and the thickest piece reads 74°C.
Lift the chicken onto a baking tray, skin side up, keeping the onions and juices in the pot. Brush the skin with half the melted butter.
Roast in the hot oven for 15 to 20 minutes, brushing with the rest of the butter halfway, until the skin is deeply golden with a few dark spots at the edges.
While the chicken roasts, put the pot back on high heat with the lid off. Cook the onions and juices for 5 minutes, stirring often, until you have a thick, spoonable gravy. Taste and adjust the salt.
Rest the roasted chicken for 5 minutes. Serve with the onion gravy spooned over or alongside, and lemon wedges.
Cooking tips
- Do not lift the lid during steaming. The foil-and-lid seal is what keeps the chicken juicy without any extra water.
- Keep the skin on. It protects the meat during steaming and browns in the oven.
- If your pot is too small for one layer, steam in two batches or stack the pieces loosely, moving the top pieces to the bottom halfway through.
- Use thick, hung yogurt. Watery yogurt makes the marinade slide off and the skin brown less well.
Substitutions
- Use 8 bone-in chicken legs instead of a whole cut-up chicken; steam for the same time.
- No Kashmiri chilli powder: use 2 tsp regular red chilli powder and 1 tsp paprika for colour.
- No oven: brown the steamed pieces in a hot, lightly oiled frying pan for 4 to 5 minutes per side, or under a grill.
- Swap the butter for ghee or a little oil.
Serve with
"Serve with plain naan or tawa naan, zeera rice or plain basmati, and a bowl of mint raita and kachumber salad. Spoon the onion gravy over the rice."
Storage
Cool within 2 hours. Keep the chicken and gravy in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.
Reheating
Reheat covered at 180°C for 15 to 20 minutes with a spoonful of the gravy, until piping hot at 74°C in the centre. Uncover for the last 5 minutes to crisp the skin.
Nutrition per serving, estimated
Estimated from the ingredient list. Values vary with brands and portion size.
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