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Chicken Papillote

Method

  • 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

India Food Network

India Food Network

Learn simple, easy-to-follow recipes from India's best home chefs, and explore fascinating stories about regional food.

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