Want to whip up a classic, delicious meal with chicken and some veggies, but don’t want to spend too much time in the kitchen? This steamed chicken recipe ticks all those boxes, and oozes with flavor and deliciousness.
This is one of those recipes you can prep in advance, and is so easy and versatile, you’ll find yourself coming back to it again and again.
Scroll down to get a good look at everything you need to know about making it the right way.
Ingredients For the Recipe
To make the steamed chicken in aluminum foil, you’ll need just a few ingredients.
- Chicken: 300 grams
- Ginger garlic paste: 1 tbsp
- Turmeric powder: A pinch
- Coriander seeds (crushed): 2 tsp
- Red chili powder: 1 tsp
- Cumin powder: 1 tsp
- Onions (sliced): ½ cup
- Green chilies (halved): 2
- Tomatoes (roughly chopped): 1 tomato
- Coriander leaves (chopped): 2 tbsp
- Salt: For seasoning
- Black pepper powder: For seasoning
How to Make the Steamed Chicken in Aluminium Foil
Once you have all your ingredients ready, here’s what you’ll need to do.
Take the chicken in a bowl. Add the ginger garlic paste, turmeric powder, crushed coriander seeds, red chili powder, and cumin powder. Mix them properly.
Next, add the sliced onions and give it a good mix.
Take an aluminum foil sheet. Transfer the chicken mixture to the aluminum foil.
Top it with green chilies, tomatoes, and coriander leaves.
Season with salt and pepper.
Next, fold the aluminum foil and pack the chicken using a thin thread.
Transfer the packed aluminum foil chicken into a steamer and steam for 20-25 minutes. Keep flipping the pack for proper cooking.
Once the chicken is cooked, serve hot with rice or chapati of your choice.
Frequently Asked Questions
We’ve used the classics- tomatoes and onions for this recipe, but you can also add in some more veggies of your choice. Chopped up bell peppers, zucchini, carrots, mushrooms, broccoli florets and potatoes are some good options.
If you don’t have a steamer, you can simply pop the foil packets in an oven preheated to 375 degrees and let it cook for 25-30 minutes.
The best way to check if the chicken is cooked to perfection is to check it from the inside. If the juices inside the chicken run clear, and the meat is no longer pink in the center, the chicken is done.
You can! That’s actually one of the best parts about this recipe. You can prepare these foil packets in a batch over the weekend, and freeze them in a freezer safe container. They can stay good there for a couple of months, and when you want to make them, just allow them to thaw and then cook them as per the instructions.
Your leftover steamed chicken can be wrapped up in the foil again and refrigerated for 2-3 days in an airtight container. You can then reheat it in the oven and serve it hot.
Tips & Tricks to Make the Steamed Chicken in Aluminium Foil
While putting this dish together is pretty straightforward, having some additional tips and tricks handy can always help.
- To enhance the flavor of the dish and bring in some more richness, drizzle some olive oil or butter into it along with the seasonings.
- While you can use practically any cut of chicken for this recipe, it is best to stick to the tender cuts like thighs-this will lend you the juiciest and softest bite.
- You can also squeeze some lemon juice into the chicken along with the spices to brighten up the flavor. For extra lemony goodness, add some lemon zest too!
- If you’re looking to bring in some Italian flavors to this dish, skip the Indian spices and seasonings and stick to red pepper flakes and Italian seasoning mix instead.
- If you’re adding more veggies into the foil packets, cut them in just the right size so that they cook to perfection. Potatoes, for instance, need longer to cook, so you can keep them smaller as opposed to carrots, which cook faster.
- Don’t forget to top the steamed chicken with a sprinkle of freshly chopped coriander leaves or spring onion greens, right before you serve.
Serving Ideas & Suggestions
This delicious and juicy steamed chicken is super versatile. You can enjoy it with some flatbread of your choice or serve it with some steamed rice. If you have some leftovers, you can toss them with some boiled pasta and serve!
If you enjoyed trying out this delicious and easy main recipe, and are inspired enough to try some more such interesting recipes, you might want to check these out.
- Air Fried Stuffed Chicken Breast with Spinach and Feta Cheese
- Indian Spiced Lamb and Vegetable Pies in a Cup
- Alleppey Style Fish Curry with Brown Rice
Steamed Chicken in Aluminium Foil
- 300 gms Chicken
- 1 tablespoon Ginger Garlic Paste
- 1 pinch Turmeric Powder
- 2 teaspoon Coriander Seeds , (crushed)
- 1 teaspoon Red Chili Powder
- 1 teaspoon Cumin Powder
- ½ cup Onions , (sliced)
- 2 Green Chilies , (halved)
- 1 pc Tomatoes , (roughly chopped)
- 2 tablespoon Coriander Leaves , (chopped)
- 1 teaspoon Salt
- 1 teaspoon Black Pepper Powder, (for seasoning)
- Take the chicken in a bowl. Add the ginger garlic paste, turmeric powder, crushed coriander seeds, red chili powder, and cumin powder. Mix them properly.
- Next, add the sliced onions and give it a good mix.
- Take an aluminum foil sheet. Transfer the chicken mixture to the aluminum foil.
- Top it with green chilies, tomatoes, and coriander leaves.
- Season with salt and pepper.
- Next, fold the aluminum foil and pack the chicken using a thin thread.
- Transfer the packed aluminum foil chicken into a steamer and steam for 20-25 minutes. Keep flipping the pack for proper cooking.
- Once the chicken is cooked, serve hot with rice or chapati of your choice.
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