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Foil Chicken, Indian Style

Ingredients

  • 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. cayenne pepper
  • 1 tsp. paprika
  • 1 Tbs. butter

Instructions

  1. 1

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

  2. 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. 3

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

  4. 4

    Mix all the other ingredients except the butter.

  5. 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. 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.