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  • Indian Roast Chicken Recipe | Easy Dak Bungalow Masala Style

    Our quick and easy Indian Roast Chicken recipe recreates the simple rustic flavours of the classic Dak Bungalow style roast chicken, not in an oven, but in a kadhai.

    Don’t be misled by the name of this recipe. This roast chicken is not roasted at all, but made in a kadhai, just as it was done by khansamas in dak bungalows during the British Raj.

    The khansamas (caretakers, orderlies, house stewards) took the concept of a whole roast chicken from their British sahibs and memsahibs, but added spices and aromatics to make it Indian.
     


     

    The dish is a testament to the inventiveness and ingenuity of the khansamas who were compelled to concoct dishes under peculiar circumstances—in remote dak bungalows, with very limited ingredients and spartan facilities, in a short amount of time, for their British masters who wanted lightly spiced, but wholesome, hot, and delicious food at the end of a long tiring day of travel or at the end of a hunt. The khansamas generally used their own chickens or goats, or the animals killed in a shikar, to serve the officers.
     


     

    The taste of this simple Indian Roast Chicken recipe varied from dak bungalow to dak bungalow because the gravy / sauce / masala depended on the availability of ingredients and also, of course, on the “hand” of the khansama on duty, but it was characteristically lightly spiced and traditionally served along with potatoes, whole boiled and fried eggs, or grilled legumes.

    Our version of this Anglo-Indian classic roast chicken is a bit spicier and has more gravy, but is otherwise faithful to the spirit behind the original. It’s quick and easy, uses only a few ingredients to their best effect, and guarantees excellent results in terms of flavour and aroma. It makes for a delicious Sunday lunch.   
     


     

    Garnish with chopped fresh coriander, sliced onions or caramelised fried onions, slivered ginger soaked in lime juice or vinegar, and green chillies.

    Serve hot. A kachumber salad or a fresh salad with a light vinaigrette make good accompaniments.

    Learn how to make Indian Roast Chicken at home by watching our chicken roast recipe indian video tutorial with step-by-step instructions and find the detailed recipe with all ingredients, cooking method, and preparation and cooking time right here.
     


     

    And if you’re looking for other related recipes, then you’ll definitely want to try our:

    Indian Fried Chicken
    Indian Chicken Cutlets
    Queen of Puddings
    Masala Fish Pattice
    Beetroot Cutlets
    Christmas Pudding

    Or go directly to our chicken recipes page to see all our chicken recipes!

    Help us spread our love for food - Share this video!

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  • RECIPE

    INGREDIENTS

    1/3 cup vegetable oil
    300 gram potatoes, (about 3 medium potatoes), peeled and halved
    850 gram chicken, whole with skin
    2 green chillies, fresh, tops slit
    1 piece cinnamon, 1-inch long
    2 green cardamom pods
    1 tablespoon minced ginger, peeled
    1 heaping tablespoon minced garlic, peeled
    100 gram onions, (about 1 medium onion), finely chopped
    100 ml fresh tomato puree, from about 1 medium tomato
    2 teaspoon sea salt, or to taste
    1 teaspoon maida (all-purpose flour)
    1 tablespoon hot sauce, (like maggie’s hot and sweet sauce, tabasco, or sriracha)

    COOKING METHOD

    1. Pour oil into a large kadhai or wok over medium high heat.  When hot but not smoking, slide in the potatoes and brown nicely on all sides. Remove potatoes and drain on a paper towel lined plate. Set aside.
       
    2. Place chicken in the kadhai with oil.  Turn carefully to color well on all sides – it should be a nice golden brown. Remove and set aside.
       
    3. In the same frying oil, add chillies, cinnamon, cardamom, ginger, and garlic. Stir. Follow with the onion and sauté till translucent, before adding the tomato and salt.
       
    4. Continue to sauté till the oil separates from the masala and the masala looks cooked and has darkened slightly. Add 2 cups water and stir well to combine.
       
    5. Add the chicken and potatoes back to the kadhai. Cover tightly with a lid and cook over high heat for 15-16 minutes. Turn chicken to ensure it cooks evenly on all sides.
       
    6. Check seasoning, adding more salt if needed. Cover again, cook for an additional 3-4 minutes. Remove chicken and potatoes, leaving the gravy in the kadhai.
       
    7. Over medium heat, stir flour and hot sauce into the gravy in the kadhai. Stir until it thickens slightly. Set aside. 
       
    8. Place the chicken in the center of a platter and surround with the cooked potatoes. Garnish the edge of the platter with coriander leaves. Pour some gravy over the chicken and serve hot with extra gravy on the side. Alternately, to finish the chicken in the oven, preheat to 240°C.  Cut chicken into pieces and bake, with potatoes in a tray for 5 minutes. Serve hot along with gravy on the side.

      Recipe Credits: “The Bangala Table: Flavors and Recipes from Chettinad” by Sumeet Nair and Meenakshi Meyyappan, with Jill Donenfeld

      Serves: 4
      Prep Time: 25 minutes
      Cook Time: 68 minutes
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