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.
