1 Full chicken (preferably large) Marinade:⅓ Cups thick yoghurt¼ Cups fresh lemon juice5 Tablespoons oil2 Tablespoons garlic ginger paste2 Teaspoons salt or to taste2 Teaspoons coriander powder2 Teaspoons all spice powder (garam masala)1 Teaspoons black pepper powder1 Tablespoons red chili powder1 Tablespoons Kashmiri red chili powder1 Teaspoons turmeric1 Tablespoons corn flour/starch (mazeina)1 Pinch yellow food colour1 Pinch red food colour Steaming:8 to 10 Cups water or as needed for steaming
Add all the marinade ingredients to a bowl and mix well (use a whisk) to form a thick marinade and set aside.Cut deep slits across the chicken. Rub the chicken with prepared marinade, coating all sides and make sure that marinade is messaged well into the slits. Cover and refrigerate for 2-4 hours or overnight.Remove from refrigerator and let it rest at room temperature for ½ an hour. Now wrap and seal the chicken in foil.Add water to a roasting pot and add all steaming ingredients to the water.Place a rack or stand in to the pot to rest the wrapped and sealed chicken in foil on for steaming. The water should be 1 inch below the rack or stand. Bring the water to a boil, cover and steam/cook on high heat or flame for 10 minutes.After 10 minutes turn the heat or flame medium to low and steam cook for 1 to 1 hour 20 minutes. Check the chicken if done and tender by pricking with a wooden skewer.Unwrap the chicken from the foil and brush with melted butter or olive oil.Now bake further in a preheated oven at 190 degrees C for 30 minutes for a nice crispy outer and golden colour.Serve on a bed of saffron rice and vegetables of your choice or with paratha. Enjoy!