Chicken Dak Bungalow

Chicken Dak Bungalow curry is a Bengali cuisine, sadly, is a near forgotten culinary treasure that survives a few remaining khansama families and Anglo Indian household.

Very honestly, I didn't have any idea of this recipe before I saw one of my Friend cooking this. And it turned out to an yummy one. I have collected some information about this dish from here and there and did some minimum variations of his recipe but the result was absolutely heavenly.

INGREDIENTS 

Chicken- 1 kg

Boiled eggs- 3

Potatoes- 2

Onions- 3

Cinnamon- 1 inch long stick

Cloves- 5

Green cardamom- 3

Bay leaf- 2

Black cardamom- 2

Cumin seeds- 1 tsp

Turmeric powder- 1 tsp

Chili powder- 1 tsp

Kashmiri chili powder- 2 tsp

Coriander powder- 1 tbsp

Curd- 5 tbsp

Salt- to taste

Ginger garlic paste- 3 tsp

Green Chili paste- 2 tsp

Mustard oil- 6 tbsp

Green chilies slit- 5

PROCESS 

• Marinate the boiled egg and potatoes in turmeric powder and salt. Set aside for 30 minutes and shallow fry them in 2 tbsp oil.
• Meanwhile fry one onion till brown and make a paste of it with curd. Set this paste aside or refrigerate it till you use it.
• Make paste out of the second onion and marinate the chicken with the onion paste, salt, green chili paste and ginger and garlic paste.
• Marinate the chicken for at least 3 hours or overnight.
• Heat mustard oil in a pan if you are using kachi gani heat till it emanates fumes and only then continue cooking.
• Add cumin seeds and all the whole spices cinnamon, cloves, cardamom, bay leaves) and saute them for a minute or two.
• Add chopped onion and saute till the onion is translucent. Now add the marinated chicken along with the curd-onion paste, spice powders and cook for 10 minutes.
• Add a little water if you want thicker gravy. I have this curry with rotis so I don't add much water. Besides the chicken releases sufficient water to form a gravy.
• Once the chicken has cooked add the fried boiled eggs and potatoes and simmer the curry for 5 minutes.
• Garnish with slit green chilies and the curry is ready. Serve with Steamed Rice. 

PANEER KORMA - A true luxury

A Favorite with the vegetarians, this product made from milk is quire common, especially in the Indian subcontinent. You can make it fresh, chhena - another version (home made     paneer) or just use the ones that are easily available in market and is no longer considered an exotic ingredient.readily available in the market. 

INGREDIENTS

Onions - 4 medium
Ginger paste - 1 tbsp
Cashews/peanuts - 12-14 (for paste)
Green peas - 1/2 cup
Carrots - 1/2 cup
Cauliflower - 1/2 cup
Beans - 1/2 cup
Potato - 1/2 cup
Fresh Paneer - 200g
Chopped cashew nut - 4-6
Almonds chopped - 4-5
Fresh cream - 1/4 cup
Salt to taste
Chilli powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/4 tsp
Cumin powder  - 1/4 tsp
Raisins (optional)
Cardamoms, Cloves & Cinnamon stick - 2 each
Coriander leaves - for garnishing

PROCESS

1. Blanch the onions, cashews and peanuts.  Add a green chillies and blend to a paste.

2. Make a fine paste of this without adding water.

3. Steam potatoes, beans and other vegetables for 10-12 mins, they should not turn mushy.

4. Add oil in frying pan and heat up, saute bay leaf, cardamoms, cinnamon, cloves for 1 min. and then add ginger paste.

5. Add onion and nut paste and fry until the paste begins to leave the sides of the pan.

6. Add a pinch of turmeric, garam masala, coriander powder, jeera powder, cumin powder and red chilli powder. Usually no red chilli powder is added to this recipe and the heat comes from green chillies, but it adds color to this recipe.

7. Add salt and saute until the paste begins to leave the oil. Add water to bring it to a consistency.

8. Bring to boil and add all veggies, stir and cook for 2-3 mins.

10. Reduce the flame to low, add cream and stir. Add paneer and chopped almonds, cashews and raisins (optional)

11. Cover and cook on a very low heat just for 1 -2 mins. Over cooking can make the paneer hard. Switch off the flame and add coriander leaves. 

12. Transfer Paneer Korma to a serving bowl and garnish with some more roasted cashew nuts and fresh cream.