Chicken Baked in a Packet
You could use any chicken parts you like for this recipe—dark meat, light meat, or a combination. The bones should stay in but the skin should be pulled off. This chicken needs to be marinated for at least 4 hours. Serve with Plain Basmati Rice, My Everyday Moong Dal, Spinach with Garlic and Cumin, a yogurt relish, and a salad to get the feel of a simple family meal in North India.
Recipe information
Yield
serves 2¿4
Ingredients
Preparation
Step 1
Combine the coriander, cumin, paprika, cayenne, turmeric, garlic, ginger, yogurt, lemon juice, salt, and pepper in a bowl. Mix to make a paste.
Step 2
Spread a 24-inch piece of foil in front of you. Cut deep slits on the fleshy sides of the meat pieces, staying away from the edges. Lay the pieces side by side in a single row in the center of the foil. Rub the spice paste all over the chicken, going deep into the slits. Fold the top of the foil over the chicken, then the bottom, and, finally, the two sides. Refrigerate the packet at least 4 hours or overnight.
Step 3
Preheat over to 400°F.
Step 4
Place the chicken packet on a baking tray and bake for 30 minutes. Open the packet carefully and turn the chicken pieces over, basting with the juices. Close packet again and bake another 15 minutes.
