Chicken Dak Bungalow

Dak bungalow chicken.

Its a colonial recipe from the days of the British. Unfortunately dak bungalow cuisine is a near forgotten culinary treasure. Dak bungalows were the rest houses of Calcutta where the British officers used to take rest on journey. Or used as a night stay during hunting trip. In these dak bungalows or rest houses a khansama or orderly used to handle the kitchen. They generally used their own chicken or goat or the animals killed in hunting to serve the officers.

The recipe is different  from one dak bungalow to other depending on the availability of ingredients.

Dak bungalow chicken curry comes with whole boiled and fried eggs and potatoes in it and freshly ground spices.

A very flavourful dish which needs only two steps marinade and then cook. The original recipe of chicken dak bungalow was chicken roast. Which is very light on spices and could be cooked with minimal ingredients and shortest of time. But these days chicken dak bungalow is much spicier and with more gravy.

I have made this chicken dak bungalow in my own way. Generally coriander powder is used in it but I have used cumin powder in it. You can use coriander powder if you like.

I have made a rich and spicier version of chicken dak bungalow.

Recipe 

Chicken pieces – 1 kg

Onions – 4 large

Garlic – 6 – 7 cloves

Tomatoes – 4 large

Oil – 1/2 cup

Salt to taste

Turmeric powder – 1/2 teaspoon

Sugar – 1 teaspoon optional

Ginger – 1 inch piece

Green chilli – 3 – 4 or to taste

Green cardamom – 4 -5

Cinnamon – 1 inch stick

Cloves – 4

Mace or javitri – 2 string

Kashmiri red chilli powder – 2 tablespoons

Red chilli powder – 1 teaspoon or as per your spice tolerance

Black pepper powder – 1 teaspoon

Eggs – 4 – 6
Garam masala powder – 1/2 teaspoon

For marinate 

Salt

Mustard oil – 1 tablespoon

Turmeric powder – 1/2 teaspoon

Cumin powder – 1 teaspoon

lemon juice – 1 teaspoon

Garlic paste – 1 tablespoon

Ginger paste – 1 teaspoon

Red chilli powder – 1 teaspoon

Black pepper powder – 1 teaspoon

Curd – 1/2 cup
Garam masala powder – 1/4 teaspoon

Method 

Marinate the chicken pieces with salt, mustard oil, turmeric powder, cumin powder, lemon juice, ginger garlic paste, chilli powder, pepper powder, garam masala powder and curd. Keep it in refrigerator for 1 – 2 hour or overnight.

Finely chop 2 onions. Make a paste of remaining 2 onions, ginger and garlic. Keep it aside.

Grind the tomatoes with green chillies, cardamom, mace, cloves and cinnamon. You can use the whole spices in tempering too.

Peel the boiled eggs and pierce with a knife. Marinate with salt and turmeric powder and keep aside. I didn’t use potatoes but if you are using potatoes peel and marinate some whole small potatoes or chopped large potatoes with salt and turmeric powder. Fry the potatoes and eggs separately and keep aside.

Heat mustard oil in a nonstick pan. Fry the marinated chicken pieces and keep aside.

In the same oil add the chopped onion and sugar. Fry till the onion becomes brown. Add the onion, garlic and ginger paste. Saute till oil leaves the sides.

Now add the tomato, green chilli, cardamom, mace or javitri, cinnamon and cloves paste. Saute and add salt cumin powder, red chilli powder, black pepper powder, turmeric powder. Saute till oil leaves the sides.

Now add the fried chicken pieces. Mix well.

Add remaining spices of marination and water as require to make gravy. Add the fried potatoes and eggs. Cover and cook until the chicken and potatoes are becomes soft.

Taste and adjust the seasoning. Sprinkle garam masala powder and switch off the flame.

Garnish with chopped cilantro, sliced onions and green chilli.

Serve hot with steamed rice, roti or Indian flat bread, paratha, puri or luchi.