Murgh Dak Bungalow or Chicken Dak Bungalow Recipe:
It is said that this recipe was specially cooked for the British officers during the colonial period in Dak Bungalows(Rest houses) in Calcutta..It is less spicy and its USP is boiled egg in the Chicken curry. I love eggs and anything that has egg in it becomes my favorite..
The cooking process is also not very complicated and can easily be done with the ingredients that you have in your kitchen.Traditionally cubes of fried potatoes are added in the curry but you can always omit them if you are not a big fan of potatoes or avoiding carbohydrates for dietary reasons. I have tried to explain the recipe in steps and have added as many photos as possible. But if you have any doubt regarding the recipe please feel free to ask me anything.
As it is a traditional Bengali recipe I used Mustard oil to cook the chicken curry but you can always use any other vegetable oil or even olive oil.
This curry tastes like heaven with rice but you can also enjoy it with your favourite bread roti,kulcha or naan.
So lets start with the recipe:
Chicken dak Bunglow recipe :
Ingredients:
1 kg chicken on bone3 medium onions – sliced
6 cloves of garlic – minced
3-4 whole garlic clove – peeled
½ inch stick of ginger – minced
1 cup thick curd – whisked
Juice of 1 lemon
2 dry red chillies
2 tsp turmeric powder
2-3 tsp red chilli powder
1 tsp coriander powder
1 tsp garam masala powder
2 whole green chillies - broken
1 medium cinnamon stick
3-4 green cardamoms
3 cloves
6-8 whole black peppercorns
2 tbsp mustard oil
2-3 small potatoes – peeled and boiled
2-3 eggs – hard boiled
Salt
Method:
Marinate the chicken with the curd, ginger –garlic paste, turmeric powder, red chilli powder, coriander powder, lemon juice, salt and ½ tbsp oil. Let them marinate for 1 hour.
Heat oil in the pan and add in the dry red chillies, broken green chilies, cinnamon stick, green cardamoms, cloves and whole black peppercorns.
As they start to splutter add in the sliced onions and whole garlics, and fry till they are golden brown and crispy. If you have a small kadai, do the frying in small batches.
As they start to splutter add in the sliced onions and whole garlics, and fry till they are golden brown and crispy. If you have a small kadai, do the frying in small batches.
Once done, transfer the fried onions with the whole garlic and whole spices into a bowl and keep aside.
Next fry the potatoes and eggs separately till they become golden from the sides. Once done take them out of the kadai / pan and keep aside.
Next fry the potatoes and eggs separately till they become golden from the sides. Once done take them out of the kadai / pan and keep aside.
Now in the same oil (add more if required) add the chicken pieces with the marinade and cook till all the moisture evaporates.
When the curry becomes thick, pour in 2 and ½ cups of water and put cover. Cook covered for 15-20 minutes, or until the chicken pieces are completely cooked from inside.
Taste and adjust the seasoning and sprinkle the garam masala powder.
Simmer till the gravy reaches your desired consistency and then add half of the fried onions. Mix roughly and put off the flame.
Simmer till the gravy reaches your desired consistency and then add half of the fried onions. Mix roughly and put off the flame.
Serve hot with plain steamed rice with rest of the fried onions on top of it and the fried and boiled potatoes and eggs.
