Chicken Dak Bunglow | चिकन डाक बंगलो | Bengali Chicken Curry

Chicken Dak Bunglow | चिकन डाक बंगलो | Bengali Chicken Curry | Sanjeev Kapoor Khazana

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This elaborate chicken preparation with a special blend of spices and the very unexpected, eggs and potatoes is an authentic Bengali preparation. Khoob bhaalo!
CHICKEN DAK BUNGALOW
Ingredients
750 grams chicken, cut into 2 inch pieces on the bone
¾ cup yogurt
1½ tbsps ginger-garlic paste
Salt to taste
½ tsp turmeric powder
1 tsp cumin powder
1½ tsps coriander powder
2 tsps red chilli powder
2 tbsps mustard oil
Masala
5-6 dried Kashmiri red chillies, stemmed
2 tbsps coriander seeds
1½ tsps cumin seeds
10-15 black peppercorns
½ blade of mace
3-4 green cardamoms
3-4 cloves
½ inch cinnamon stick
Gravy
3 tbsps mustard oil
Salt to taste
A pinch of turmeric powder
3 medium potatoes, boiled, peeled and halved
4 hard-boiled eggs
4 flat dried red chillies
2 bay leaves
½ inch cinnamon stick
3-4 cloves
4-5 black peppercorns
2 medium onions, thinly sliced
1 tbsp ginger-garlic paste
2 medium tomatoes, finely chopped
2 green chillies
Fresh coriander sprig for garnish
Steamed rice to serve
Method
1. Take chicken in a large bowl. Add yogurt, ginger-garlic paste, salt, turmeric powder, cumin powder, coriander powder, red chilli powder, and mustard oil and mix till well combined. Set aside to marinate for 30 minutes.
2. To make the masala powder, dry roast Kashmiri red chillies, coriander seeds, cumin seeds, black peppercorns, mace, green cardamoms, cloves, and cinnamon stick till fragrant in a pan. Take the pan off the heat and allow to cool slightly.
3. Transfer the roasted spices in a blender jar and blend to fine powder.
4. To make the gravy, heat 1 tbsp mustard oil in a non-stick pan. Add salt, and a pinch of turmeric powder and mix well. Add the potatoes and sauté on high heat for 3-4 minutes. Transfer into a plate.
5. Add the eggs into the same pan and sauté on high heat for 3-4 minutes.
6. Heat remaining mustard oil in the same pan. Add dried red chillies, bay leaves, cinnamon stick, cloves, black peppercorns and onions and mix well. Cook on low heat till golden brown.
7. Add ginger-garlic paste and mix well. Cook for 1-2 minutes. Stir in the tomatoes and salt and mix well. Cover and cook for 5-6 minutes or till soft and pulpy.
8. Add the marinated chicken and 2 tbsps of the ground masala powder and sauté on high heat for 3-4 minutes.
9. Add green chillies and the potatoes and mix well. Continue to sauté for 2-3 minutes.
10. Pour 2 cups water, mix, cover and cook on medium heat for 10-12 minutes.
11. Add the eggs, mix, cover and continue to cook for 3-5 minutes.
12. Transfer in a serving bowl, garnish with coriander sprig and serve hot with steamed rice.
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