Dak Bungalow Roast Chicken
Dak bungalows were famous for rustic fare during the British era. These dishes are still relished across India.
950-1150gm whole chicken,
with skin, cut into pieces,
2 tbsp oyster sauce,
2 tsp mustard paste,
1 tbsp oil,
1 tbsp unsalted butter,
1 small onion, minced,
2 stalks of celery, thinly sliced,
¼ tsp crushed dry red chillies
(you can add more if you prefer it spicy)
Salt and crushed pepper to taste,
A bunch of fresh parsley,
Rosemary and celery leaves are tied together with a cotton string.
Season the chicken liberally with oyster sauce, salt and pepper. In a large frying pan, combine the oil and butter over high heat. Once hot, add some pieces of chicken and cook until it turns an even golden brown. Should take about 5 minutes. Flip the pieces and cook for another 5 minutes. Take care not to put in too many pieces of chicken. Do it in batches if you must. Regulate the heat to keep the skin from scorching. Once done, transfer the cooked chicken pieces to a platter.
Cook the onion, celery, crushed red peppers and salt in the oil left behind in the pan over moderate heat. After about 4-5 minutes they should turn soft. Add water, and allow it to simmer. Now, throw in the herb bundle and allow it to simmer for 5 minutes. Now add the chicken pieces to the sauce and let it simmer till the chicken cooks through. This should take 25-30 minutes. Remove and discard the herb bundle. Serve the chicken and sauce immediately with warm bread or mashed potatoes.
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Chef Nilesh Limaye