The owners of Taj Mahal, a tiny restaurant in my favorite American city of New Orleans, created this dish. It is based on tandoori chicken – marinated chicken roasted in a superheated clay pot oven called a tandoor. You won’t go wrong with this dish. Make sure you have copies of the recipe for your guests, as they are sure to want to duplicate your stunning success!
Foil Chicken, Indian Style
2 chickens ~1 kg (2.5 lb) each ½ t curry powder
6 T yoghurt 1 med onion ~ ½ cm (¼ “) thick
1 ½ T lemon juice 1 med green bell pepper ~ ½ cm (¼”) thick
1 T oil ½ med red bell pepper~ ½ cm (¼ “) thick
1 egg ½ med yellow bell pepper~½ cm (¼ “)
½ t paprika 6 button mushrooms
½ t salt 1 t basil
½ t red pepper 60 ml (2 oz) white wine
1 t granulated onion 20 ml (1 oz) olive oil
½ t fresh ginger ½ t salt
1 t fresh garlic ½ t cayenne
1 T heavy cream 1 t paprika
1 T Worcestershire sauce 1 T butter
1 C sugar
Skin and clean the chicken, removing the fat. Make long slits in the breasts and thighs.
Mix the yoghurt, lemon juice, oil, egg, paprika, salt, red pepper, granulated onion, ginger, cream, Worcestershire sauce, and curry powder for the marinade. Rub the marinade over the chicken. Cover and marinate 2-4 hours in the refrigerator. Preheat the oven to 190°C (375°F).
Roast the chicken for 25 minutes, basting occasionally with the marinade. After roasting, cut the chicken into quarters.
In a bowl, mix the basil, wine, olive oil, salt, cayenne, and paprika. Brush the butter onto squares of aluminum foil. Place the chicken on the foil, cover with the vegetables and spices, and roast for an additional 15 minutes at 190°C (375°F).
Rewrap the chicken in another piece of foil shaped like a chicken. Place it on a serving dish and serve by slicing open the top.
I must recommend The Primlani Kitchen to you! It’s a delightful blog, and today’s post is especially good because it’s about one of my favorite drinks… espresso! You’ll find a lot of really good recipes over there, so go pay them a visit!