Chicken Papillote


  • Blend cilantro leaves, garlic, ginger, chillies and lemon grass
  • TIP: If the lemon grass is thick, apply force and flatten it
  • Add salt to taste
  • TIP: Use orange juice instead of water to make the paste
  • Blend for 1-11/2 mins till a coarse paste appears
  • Once the paste is ready, smear it over the chicken pieces
  • TIP: You can use aluminium/kitchen foil as well
  • Fold the parchment paper into half
  • Draw a heart on the paper
  • Cut the paper into the shape drawn
  • Place a banana leaf on the paper
  • Place the chicken pieces on top of the leaf
  • Put the potatoes and bok choy around the chicken
  • Season with black pepper powder, salt and orange rind
  • Fold the edges tightly, enveloping the chicken
  • Place the chicken on the baking dish
  • Bake it in a preheated oven at 110 degrees for 45-60 mins
  • Stir fry vegetables: Heat 1 tbsp oil
  • Once the oil is hot, drop in the bell peppers and bok choy
  • Stir fry for 2 mins
  • Season with salt and pepper
  • Transfer the vegetables into the plate
  • For the sauce: heat 1 tbsp oil
  • Once the oil is hot, drop in the sliced onions
  • Once the onions turn light brown, add a dash of flour
  • Add salt and pepper to taste
  • Add 1 vegetable cube
  • Pour in the balsamic vinegar and 1 tbsp water
  • Mix well
  • TIP: When the sauce clings to the laddle, it is ready
  • Now, place the stir fried vegetables, baked chicken and balsamic sauce on the plate
  • Ready to serve

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