In a mixing bowl, combine 6 crushed green cardamom pods, 2 inches of thinly sliced fresh ginger, 4 minced garlic cloves, 1 tablespoon of lemon juice, 1 tablespoon of salt, and 1 teaspoon of black peppercorns. Stir these ingredients until they form a fragrant paste. Set aside.

Rub the aromatic marinade all over the chicken, ensuring every nook is covered. Cover and refrigerate for at least 1 hour, ideally overnight.

Fill a steamer pot with 2 cups of water or chicken broth, and bring it to a gentle simmer. Make sure a traditional steamer basket is properly positioned.

Place the marinated chicken into the steamer basket, cover the pot, and steam for 50-60 minutes until the internal temperature reaches 165°F.

Carefully remove the chicken and let it rest on a cutting board, tented loosely with foil for about 10 minutes before slicing.