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Shadiwala Steam Roasted Chicken

Fatima Sadal - Chef on Rhine
Shadion Wala steam roasted chicken has always been considered a quintessential item on the wedding menus in the central and lower Punjab areas of Pakistan. Here is an easy way of recreating it at home.
5 from 18 votes
Servings 4


  • 1,5 kg whole skinned chicken
  • 3 green chilis
  • 3-4 cloves garlic
  • 1 Tbsp ginger
  • 2 tsp red chili powder
  • 2 tsp roasted cumin powder
  • 1 tsp cumin seeds
  • 2 tsp coriander powder
  • 1/2 tsp chili flakes
  • 1 tsp black pepper powder
  • 2 Tbsp dried fenugreek kasuri methi
  • 1/2 tsp orange food color zarda rang
  • 2 tsp tikka masala
  • 1 Tbsp salt
  • 2 Tbsp lemon juice
  • 1 cup water
  • 2 Tbsp vinegar white or black
  • 3 Tbsp clarified butter desi ghee


  • Process chilis, garlic and ginger into a fine paste.
  • Add all the spices.
  • Combine together to make a dry spice rub.
  • Cut slits into the chicken meat and thoroughly massage with the spice blend.
  • Sprinkle lemon juice on top. Cover!
  • Marinate overnight in the refrigerator.
  • Take 1 cup water in the pressure cooker or Instapot.
  • Add vinegar.
  • Place a wire rack inside the cooking vessel.
  • Carefully place the marinated chicken on the rack.
  • Close the lid and set the valve to "sealed".
  • Set the timer and allow to cook. See notes!
  • Release excess pressure carefully. Transfer the chicken to a baking dish.
  • Apply clarified butter and broil in oven on highest temperature for 5 min.
  • Serve with mint-yoghurt or plum chutney.


  • You can replace whole chicken with leg quarters.
  • The cooking time varies depending on what cooking vessel you´re using to steam the chicken:
  • Regular cooking pot : 30 - 40 min
  • Pressure cooker: 6 min after the pressure has developed 
  • Instant Pot: 15 min on pressure cook mode
  • Make sure to wait for a min or two before releasing the extra pressure.