Chicken Dak Bungalow
Chicken Dak Bungalow is an old style Chicken Curry developed during the British Raj in India. It's an aromatic chicken dish tastes great with steamed rice.
Ingredients
- 800g with bone - Chicken (medium sized pieces)
- 4- Egg (hard boiled)
- 3- Potato (medium sized)
- 2 large- Onion (thinly sliced)
- 4 (slitted)- Green chillies
- ½ tsp- Turmeric powder
- ¾ tsp- Red chilli powder/Kashmiri mirch powder (adjust according your tolerance)
- ½ tsp- Sugar
- Salt to taste
- ½ cup- Mustard oil
- ¼ tsp- Garam masala powder
- 1 tsp - Fresh coriander leaves (chopped)
For marinating
- 150g - Yogurt (whisked)
- 1 tbsp- Ginger paste
- 1 tbsp- Garlic paste
- 1 tbsp- Lemon juice
- 1 tbsp- Coriander powder
For tempering
- 4-5- Green cardamoms (roughly crushed)
- Three 1” pieces- Cinnamon
- ½ tsp- Black peppercorn
- 4-5- Cloves
- 2- Bay leaf
- 2- Whole dry red chillies
Instructions
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Peel the potatoes and cut into halves, wash and keep aside.
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Add everything in a bowl mentioned for For marinating with the freshly washed pieces of chicken. Mix well; keep aside for 3-4 hours.
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Mix some turmeric powder and salt with boiled eggs, keep aside.
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Heat oil in a deep frying pan/kadai, add boiled eggs and fry over medium heat until golden in color. Remove and keep aside.
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Next to add the potatoes, fry them until golden, remove and keep aside.
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In the remaining oil temper with the ingredients mentioned for tempering. Add onion, sauté on medium heat until light brown; next to add green chillies, turmeric powder, and kashmiri mirch powder. Mix well; now add the marinated chicken and potatoes into this. Mix, cover and cook over low heat. Stir in between. Add salt along with ½ cup of hot water when the chicken is half cooked. Mix well, cover, and cook further.
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When the chicken is almost done add sugar, and garam masala powder. Mix gently and simmer until thoroughly cooked. Add fried eggs, and garnish with coriander leaves. Your delectable Chicken Dak Bungalow is ready to serve.
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Enjoy this hot with steamed rice!