Roast Chicken Dak Bungalow Style Recipes

ROAST CHICKEN DAK BUNGALOW STYLE

Roast Chicken Dak Bungalow Style image

This dish was very famous and popular during the period of the British rule in India. One of the few places where you can sample this dish today is at Delhi's last surviving English hotel, the Maidens Hotel, in India. If you cannot go there, simply print out this recipe and enjoy it at home;-)

Provided by Charishma_Ramchanda

Categories Lunch/Snacks

Time 5h20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

250 ml plain yogurt
3 cloves garlic
2 tablespoons ginger, finely crushed
2 tablespoons lemon juice
2 teaspoons coriander powder, use finely ground in grinder for better flavour
1/2 teaspoon cayenne pepper
1/2 teaspoon turmeric powder
2 cups hot water
2 kg whole chickens
salt
black pepper, to taste

Steps:

Mix together all the ingredients, except the chicken, in a bowl.
Add the chicken to the bowl, mixing it well with the marinade.
Refrigerate for 4 hours minimum.
Remove the chicken and allow the excess marinade to drain.
Pre-heat your oven to 180C.
Place the chicken on a rack that fits into your oven tray.
Pour hot water into the tray.
Allow the chicken to cook for 25 minutes on each side.
Increase the heat to 200C and cook for 20-30 minutes more.
To check if its done, poke a skewer between the leg and the body of the chicken.
If the juice runs clear, it's done.
If the coating on the chicken starts to burn, cover the chicken with foil for the remaining period of cooking time.
Serve hot with rotis or naan.

Nutrition Facts : Calories 1136.1, Fat 81.6, SaturatedFat 24.1, Cholesterol 373.3, Sodium 373.9, Carbohydrate 6.8, Fiber 0.6, Sugar 3.3, Protein 88.5

INDIAN ROAST CHICKEN

Indian Roast Chicken image

Provided by Food Network

Categories main-dish

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

One 3-pound chicken
Salt and pepper
Juice of 1 lemon
1 cup red and green seedless grapes
A handful fresh cilantro leaves
1 bulb garlic, separated and peeled
1/4 cup dried fenugreek leaves
2 tablespoons garam masala
1 tablespoon ground cardamom
1 tablespoon smoked paprika
1 teaspoon turmeric
1/2 teaspoon ground cinnamon
3 tablespoons grapeseed oil
3 to 4 banana leaves (or use foil)

Steps:

Preheat the oven to 400 degrees F.
Wash the chicken thoroughly with cold water and pat dry with paper towels. Lay the chicken on a clean cutting board and sprinkle the skin and cavity with a pinch of salt and pepper and the lemon juice. Stuff the grapes, cilantro and garlic into the cavity. Tie the legs together with some kitchen string and tuck the wings behind the back of the chicken.
Mix together the fenugreek leaves, garam masala, cardamom, smoked paprika, turmeric, cinnamon and a pinch of salt and pepper in a small bowl. Loosen the skin on the breast of the chicken and rub some of the spice mixture under it, taking care not to tear the skin, and then rub the remaining mixture liberally over the rest of the chicken.
Lay the banana leaves flat on a counter top. Carefully wrap the marinated chicken in them, making sure it is completely covered. Using kitchen string, tie it snugly to hold the leaves in place. (If using foil, wrap the chicken completely in foil.) Place the chicken into a large roasting pan and place in the oven until the chicken is cooked through and the juices run clear, 1 to 1 1/2 hours. Allow to rest for 15 minutes before carving.

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