Deghi Roast Recipe:

When I think of Deghi chicken steam roast, I am transported back to when I was a youngster when wedding celebrations in Lahore used to be conducted in open gardens or pavilions next to the residences of the bride and groom, with the food being prepared in tents on the nearby street.

In order to prevent traffic from interfering with their cooking, the caterers and the cook, known as Nai, would block the street at both ends when they arrived in the morning. They would then set up enormous, heavy metal cauldrons or degs for cooking the feast over an open fire.

A close member, such as an experienced uncle or cousin, would oversee the cooking because it was important to the family’s pride that the food turned out well and that every guest returned home satisfied.

It was a time before costly hotels and function halls dominated the wedding scene. Back then, no one in the neighbourhood appeared to be bothered by the commotion. People actually anticipated weddings so they could enjoy the food and a week of festivities. The aroma of that dish permeated a great distance, directing the guests to the wedding venue.

Degi Chicken Steam Roast used to be one of the menu items that was traditionally served. The name was naturally acquired because of the large cauldron or degrees in which these whole chickens or large parts were prepared for hundreds of visitors. The chicken was slowly cooked in the liquids from the marinade and its own flesh until it was completely fall-off-the-bone tender.

It used to be a delicacy to die for and was served with naan and dried plum chutney. When wedding parties migrated to upscale locations, great dining also took the place of the beloved Degi Chicken Steam Roast. The chefs began selling it as a well-liked street snack after discovering that it made the ideal meal-on-the-go with a piece of chicken and some salad wrapped in a flatbread.

It’s a favourite weekend treat around here. The same nostalgic taste may be produced at home on the stovetop, and it’s also quite simple and hassle-free to make. The best part is that it has few calories and only a small amount of extra fat (just enough to butter the pan).

Ingredients:

  • Whole Chicken …… 1 kilo
  • Salt …………. 1 Tablespoon
  • Garam Masala ……. 1 Tablespoon
  • Coriander powder ……… 1 tablespoon
  • Red chilli powder …….. 1 tablespoon
  • Green Chili 🌶️ paste ………. 1 tablespoon
  • Turmeric powder ……. 1 tablespoon
  • Kashmiri Chili 🌶️ powder ……… 1 tablespoon
  • Lemon juice ……. 1 tablespoon
  • Yogurt ………. ½ Cup
  • Cumin seeds ………. 1 tablespoon
  • Carom Seeds ……… 1 tablespoon
  • Melted Butter ………. For Glazing
  • Garlic paste ………. 1 tablespoon
  • All spice powder ………. 1 tablespoon
  • All purpose flour …………. 1 tablespoon
  • Yellow food color ………….. ½ tablespoon
  • Chaat Masala …………. As required


Recipe:

1. Place the whole chicken on a cutting board and make diagonal cuts. Keep aside.

2. For marinade: Add red chili powder, ground turmeric, salt, deghi red chili powder, green chili crushed, garam masala, ground coriander, lemon juice, cumin seeds, carom seeds, oil, and yogurt in a mixing bowl. Whisk well for 2 minutes.

3 . Place the chicken in the marinade and let it rest for any duration between 4 hours or overnight.

4. Place the chicken on a baking dish covered in foil. Secure its leg with a kitchen thread.

5. Cover the chicken with foil and bake in the pre – heated oven at 200 degrees celsius for 30-40 minutes.

6. Once cooked, remove the cover and apply clarified butter with a brush. Roast again for 5-7 minutes.

How to Serve:

1. Now sprinkle chart masala and serve it

2. Enjoy! Please give us your feedback in the comments below.