- Chicken Pieces (thigh and leg) : 1 & 1/2 kg
- National Ginger & Garlic Paste : half teaspoon each
- National Tikka Masala : half packet
- Oil : 6 tablespoons
- Potato (cubed small) : 1 cup
- Carrots (cubed) : 1 cup
- Green Peas : 1 cup
- For Green Chutni
- Fresh Coriander : 1 cup
- Green Chili : 7-8 pods
- Garlic Cloves : 6
- Lemon Juice : 4 tablespoons
For Green Chutni
In a food processor blend together fresh coriander, green chili, garlic, and lemon juice with a little water to make a fine paste.
For Foil Chicken
In a bowl marinate the chicken with National Tikka Masala, National Ginger Paste, and National Garlic Paste; refrigerate for 30 minutes.
Heat a pan; add the oil and cook the marinated chicken for 5 minutes on a medium heat or till it changes color. Keep aside.
Cut square pieces of aluminum foil and place 1 piece of chicken and a small amount of potatoes, carrots, and green peas. Pour 1.5 tablespoon of the prepared green chutney and wrap it like a pouch.
In a steamer place the aluminum-wrapped chicken parcels; cover with a lid and steam on a low heat for 20 minutes.
Ideal for parties and best served with National Ketchup.