This sophisticated chicken preparation with a special mix of spices and the very unexpected, eggs and potatoes is a genuine Bengali preparation. Khoob bhaalo!

CHICKEN DAK BUNGALOW

Ingredients

750 grams chicken, cut into 2 inch pieces on the bone
3/4 cup yogurt
1 1/2 tbsps ginger-garlic paste
Salt to taste
1/2 tsp turmeric powder
1 tsp cumin powder
1 1/2 tsps coriander powder
2 tsps red chilli powder
2 tbsps mustard oil
Masala
5-6 dried Kashmiri red chillies, stemmed
2 tablespoons 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
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
1/2 inch cinnamon stick
3-4 cloves
4-5 black peppercorns
2 medium onions, very finely sliced
1 tablespoon ginger-garlic paste
2 medium tomatoes, finely sliced
2 green chillies
Fresh coriander sprig for garnish
Steamed rice to serve

Approach

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 integrated. Reserve to marinade for thirty 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 permit to cool slightly.
3. Transfer the roasted spices in a mixer container and mix to fine powder.
4. To make the gravy, heat 1 tablespoon mustard oil in a non-stick pan. Add 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. Add the eggs into the same pan and sauté on high heat for 3-4 minutes.
6. Heat remaining mustard oil in the exact same pan. Add dried red chillies, bay leaves, cinnamon stick, cloves, black peppercorns and onions and mix well. Prepare on low heat till golden brown.
7. Add ginger-garlic paste and blend well. Prepare for 1-2 minutes. Stir in the tomatoes and salt and blend well. Cover and cook for 5-6 minutes or till soft and pulpy.
8. Add the marinaded 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 blend well. Continue to sauté for 2-3 minutes.
10. Put 2 cups water, mix, cover and cook on medium heat for 10-12 minutes.
11. Add the eggs, mix, cover and continue to prepare for 3-5 minutes.
12. Transfer in a serving bowl, garnish with coriander sprig and serve hot with steamed rice.

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