Indulge in the abundant tastes of 'Chicken Dak Cottage' on Day 13 of #DeshkaSwaad.

CHICKEN DAK BUNGALOW.

Ingredients.

750 grams chicken, cut into 2 inch pieces on the bone.
3/4 cup yogurt.
1/2 tsp turmeric powder.
2 tsps red chilli powder.
1/2 tsp garam masala powder.
1 1/2 tsps coriander powder.
1 tsp cumin powder.
Salt to taste.
2 tablespoons mustard oil.
1 1/2 tbsps ginger-garlic paste.
Masala.
2 tbsps coriander seeds.
1 1/2 tsps cumin seeds.
10-15 black peppercorns.
1/2 blade of mace.
3-4 green cardamoms.
3-4 cloves.
1/2 inch cinnamon stick.
5-6 dried Kashmiri red chillies, stemmed.
Gravy.
3 tablespoons mustard oil.
Salt to taste.
1/4 tsp turmeric powder.
3 medium potatoes, peeled, and cut into half.
4 hard-boiled eggs.
4 flat dried red chillies.
2 bay leaves.
1/2 inch cinnamon stick.
3-4 cloves.
4-5 black peppercorns.
2 medium onions, thinly sliced.
1 tbsp ginger-garlic paste.
2 medium tomatoes, finely sliced.
2 green chillies.
Slit green chillies for garnish.
Steamed rice to serve.

Technique.

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 somewhat.
3. Transfer the roasted spices in a mixer jar and blend to fine powder.
4. To make the gravy, heat 1 tbsp mustard oil in a non-stick pan. Include salt, and a pinch of turmeric powder and mix well. Include the potatoes and sauté on high heat for 3-4 minutes. Transfer into a plate.
5. Include the eggs into the same pan and sauté on high heat for 3-4 minutes.
6. Heat remaining mustard oil in the very same pan. Include dried red chillies, bay leaves, cinnamon stick, cloves, black peppercorns and onions and blend well. Prepare on low heat till golden brown.
7. Include ginger-garlic paste and mix well. Prepare for 1-2 minutes. Stir in the tomatoes and salt and blend well. Cover and prepare for 5-6 minutes or till soft and pulpy.
8. Add the marinated chicken and 2 tablespoons of the ground masala powder and sauté on high heat for 3-4 minutes.
9. Include 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.

Click to Subscribe:.
For more dishes:.
Get Certified on Sanjeev Kapoor Academy:.
To get dishes on your Google or Alexa devices, click here:.
Best cooked in Wonderchef Kitchenware.
Purchase Now on:.
Facebook:.
Twitter:.
Instagram:.

#SanjeevKapoor #SanjeevKapoorKhazana #DeshkaSwaad #chickendakbungalow #spicychicken #flavorfulmeal #foodie #dinneridea.

sanjeev kapoor sanjeev kapoor dish sanjeev kapoor dishes khana khazana chef sanjeev kapoor khana khazana dishes masterchef sanjeev kapoor indian recipes master chef indian food recipes chicken dak cottage dish chicken dak bungalow chicken dak bungalow recipe dining establishment design how to make chicken dak cottage chicken dak bangla bengali food bengali dish bengali food bengali chicken recipe bengali chicken curry desh ka swaad bengali dishes.

Activate Your Brain Song Now — And Give Your Mind The Care It Deserves