Steamed Indian Chicken

    1 hour

    Chicken baked, then steamed in a garlic and tomato curry sauce flavoured with garam masala. Serve with rice or roti bread.

    58 people made this

    Serves: 6 

    • 1 whole chicken
    • 1/2 teaspoon salt
    • 2 tablespoons olive oil
    • 1 onion, thinly sliced
    • 1/4 teaspoon freshly ground black pepper
    • 1 tablespoon crushed garlic
    • 1/2 tablespoon tomato purée
    • 1/2 teaspoon garam masala
    • 1 teaspoon curry powder
    • 1/4 teaspoon salt
    • 1/4 cup (60ml) water

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Preheat oven to 180 degrees C. Place the chicken in a covered baking dish or casserole dish with a lid with 1/2 teaspoon of salt and olive oil.
    2. Bake in the preheated oven for 40 minutes or until chicken is cooked through. Add the onion, pepper, garlic, tomato purée, garam masala, curry powder and 1/4 teaspoon salt. Mix all together, then add water for the ingredients to steam.
    3. Return to the oven for 5 more minutes to blend all the flavours. Serve over rice or eat with naan or roti.

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    Reviews in English (47)


    Something else. This was really easy and good! Instead of a whole chicken, I used boneless, skinless breasts cut into strips. I laid the strips over the sliced onion and only sprinkled a little bit of salt on them, not the full amount. They needed 45 minutes to cook, and then I drained what liquid was left and added the sauce. The sauce I doubled from the way it is listed (so, doubled twice from scaling down the chicken amount) I didn't have tomato puree so I used ketchup and omited the extra salt. I added around 1/4 tsp of cayenne pepper. Since the sauce wasn't that thick, I added around 3/4 tsp of cornflour as I mixed it all together in a bowl, then poured over the chicken. The end result was good, but I wanted more tomato flavour, so next time I will use the paste, but I will increase the amount. We served it over brown rice.  -  18 Jul 2008


    Took shortcuts. Pretty tasty! I used diced chicken breasts instead of the whole chicken for ease. Also, next time I will mix the tomato puree with spices before placing it in the pan so the flavours will be more evenly dispersed.  -  18 Jul 2008


    Altered ingredient amounts. Terrific - a good change of pace. I also doubled the sauce recipe for one chicken, and added some extra tomato puree so it would spread nicely (as the recipe wanted, it was *very* heavy on onion!)  -  18 Jul 2008