Johnny Miller for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Christina Lane. Traditionally served at wedding banquets in Pakistan, the chicken steam roast has found its way into Punjab’s street food scene, and the recipe is replicated by home cooks all across the country. Marinated chicken […]
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Johnny Miller for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Christina Lane.
Traditionally served at wedding banquets in Pakistan, the chicken steam roast has found its way into Punjab’s street food scene, and the recipe is replicated by home cooks all across the country. Marinated chicken legs steam slowly in their own juices in a deep pot with a little bit of fat. A tawa or thin metal griddle (a metal comal would also work) is used to temper heat from the stove so it can be applied evenly and for longer. Steam accumulating in the closed pot raises its temperature high enough to cook the chicken through. Patience and faith are key ingredients in this recipe. Resist checking on the chicken periodically and have some faith in the cooking process; you’ll ultimately be rewarded. The result: tender, flavorful, falling-off-the-bone chicken legs.
