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There was an article early march on npr called Oberoi's Kitchen: The Art Of Indian Haute Cuisine. It featured several recipes and talk of a traditional workman's lunch called atta chicken. It is a featured dish in this chefs restaurant but he did not give the specifics of the dish. I have searched everywhere for a recipe.

Can anyone describe this dish and/or give a general idea of how it's made?

For those interested the article can be found here

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In this case, I am not sure if it is completely off topic. The question is asking about a previously uncommon (perhaps extinct) food that has started making a comeback, and, unlike other recipe requests, it is not even clear what the basic ingredients are for the dish, let alone the method. In a sense, this is similar to a food-identification question. – ESultanik Aug 4 '11 at 13:32
I think that, though this question maybe shouldn't have been phrased as "does anyone have a recipe?", it's a great question to have here. In truth, the question is more "what is atta chicken?". – Jefromi Aug 4 '11 at 20:42
I second ESultanik. Recipe requests are verboten because they don't fit the Q&A format well, and it's hard to objectively rate & compare recipes without trying them. In this case, ANY suggestions as to ingredients would be a big step. – BobMcGee Aug 26 '11 at 14:45

Something which I found

Atta chicken [...] has been a closely guarded recipe which involves marinating a dressed-up chicken with specially-made spices, tightly wrapped in a muslin cloth with a thick covering of kneaded flour and roasting in a slow-fire oven. Once the flour shell hardens and turns black, it is gently cracked up and the chicken is served steaming hot.

An unbroken atta chicken can be stored for up to two weeks in a refrigerator, without any loss of flavour.

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It's worth noting (for those unfamiliar with Indian cookery) that the flour used here is probably a whole-wheat durum. It has a rich flavor without adding any seasonings besides salt and pepper, and probably a contributor to the chicken's taste. – BobMcGee Aug 26 '11 at 14:50

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