Indian Curd Chicken Parcels

This recipe came about because I had randomly bought some curd cheese. I knew about it being used in Indian recipes so I phoned a friend for an authentic idea. He suggested putting the chicken and curd in foil parcels with some spices - the curd makes the gravy. Here is what I did - it was oh so good.

 

Ingredients:

2 chicken breasts, skinless
180g curd cheese
1 tsp. ground cumin
1 tsp. ground coriander
1/2  tsp. ground turmeric
1/2 tsp. chilli powder
1/2 tsp. garum masala
little salt & pepper
juice of 1/2 lemon
few slices thinly sliced red onion
few slices thinly sliced pepper (green or red)

Method:

Firstly, slash the chicken breasts with a knife, so that the marinade works its way into the chicken. Put all the spices into a bowl and mix with the curd cheese and lemon juice. Mix well and add the chicken breasts, ensuring the chicken is well coated. Pop in the fridge for at least an hour.

Set the oven to 200 C. Get a large square of kitchen foil and place some slices of onion and pepper in the middle. Put the chicken on top with some of the marinade and season with a little salt & pepper. Pull up the sides of the foil to make a parcel and do the same with the other chicken breast.

Cook for 20-25 minutes, depending on the size of the chicken breast. Serve the parcel on a plate and eat out of the foil. Have with rice, chapati and some garlicky tarka daal. Delicious!