Chicken Dak Banglow – Sujata Roy

By -Sujata Roy - Dak Banglow Chicekn

Chicken Dak Banglow – Sujata Roy

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 flavorful 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 chili – 3 – 4 or to taste
 Green cardamom – 4 -5
 Cinnamon – 1 inch stick
 Cloves – 4
 Mace or javitri – 2 string
 Kashmiri red chili powder – 2 tablespoons
 Red chili 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 chili 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, chili 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 chili, cardamom, mace or javitri, cinnamon and cloves paste. Saute and add salt cumin powder, red chili 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.

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