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Foil Chicken, Indian Style

The tiny Taj Mahal is the third restaurant operated by the Keswani family, who have a verve for getting Orleanians to try their native Indian cuisine. This dish is based upon their most popular item, tandoori chicken–marinated chicken roasted in the superheated clay-pot oven called a tandoor.

Chicken being marinated on its way to the foil-wrapping and high tandoor roasting.

  • 2 chickens, about 2 1/2 lbs. each
  • Marinade:
  • 6 Tbs. yogurt
  • 1 1/2 Tbs. lemon juice
  • 1 Tbs. oil
  • 1 egg
  • 1/2 tsp. paprika
  • 1/2 tsp. salt
  • 1/2 tsp. red pepper
  • 1 tsp. granulated onion
  • 1/2 tsp. fresh ginger
  • 1 tsp. fresh garlic
  • 1 Tbs. heavy cream
  • 1 Tbs. Worcestershire sauce
  • 1/2 tsp. curry powder
  • 1 medium onion, sliced about 1/4 inch thick
  • 1 medium green bell pepper, sliced about 1/4 inch thick
  • 1/2 medium red bell pepper, sliced about 1/4 inch thick
  • 1/2 medium yellow bell pepper, sliced about 1/4 inch thick 6 button mushrooms
  • 1 tsp. basil
  • 2 oz. white wine
  • 1 oz. olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. cayenne pepper
  • 1 tsp. paprika
  • 1 Tbs. butter

1. Skin and clean chicken and remove fat. Make long slits in the breast and thigh.

2. Mix all ingredients for the marinade. Rub marinade over the chicken. Cover chicken and marinate two to four hours in the refrigerator. Preheat oven to 375 degrees.

3. Roast chicken at 375 degrees for 25 minutes. Occasionally baste with marinade. After roasting, cut the chicken into quarters.

4. Mix all the other ingredients except the butter.

5. Brush butter on squares of aluminum foil. Place the chicken on the foil, and cover with the vegetables and spices, and roast for 15 more minutes at 425 degrees.

6. Re-wrap chicken in another, larger piece of foil. (If you want to get fancy, make it into the shape of a chicken.) Place it on a platter and serve by slicing open the top.

Serves four to eight.

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