A classic Bengali chicken curry from the British era, featuring tender chicken, potatoes, and boiled eggs in a rich, aromatic gravy. This slow-cooked delicacy is a taste of history, perfect for a special meal.
Prep25 min
Cook50 min
Servings4
Serving size: 1 serving(1 cup curry with chicken, 1 potato, and 1 egg)
789cal
50gprotein
53gcarbs
44g
Ingredients
750 g chicken (bone-in, curry cut pieces)
1 cup curd (whisked until smooth)
1.5 tbsp ginger paste
1.5 tbsp garlic paste
1 tsp turmeric powder
1.5 tsp kashmiri red chili powder (for color, adjust to taste)
2 tsp salt (divided, or to taste)
4 count potatoes (medium-sized, peeled and halved)
A traditional sweet rice pudding from Bihar, slow-cooked with fragrant rice, rich jaggery, and creamy milk. This comforting dessert, flavored with cardamom, is a festive favorite.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Chicken Dak Bungalow, Bihari Arna and Kachumber Salad
Rich, creamy Chicken Dak Bungalow, perfectly spiced, with fluffy Arna and a crisp salad. Pure indulgence!
This odia dish is perfect for dinner. With 1351.88 calories and 62.190000000000005g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.33 cup mustard oil
3 count onions (large, thinly sliced)
2 count tomatoes (medium, finely chopped)
2 count bay leaf
1 inch piece cinnamon stick
4 count green cardamoms (lightly crushed)
4 count cloves
1 tsp cumin powder
1.5 tsp coriander powder
1 tsp sugar
1.5 cup water (hot)
2 count green chilies (slit lengthwise)
1 tsp garam masala powder
1 tbsp ghee
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces, whisked curd, ginger paste, garlic paste, turmeric powder, Kashmiri red chili powder, and 1 tsp of salt.
Mix thoroughly to ensure each piece of chicken is well-coated.
Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for best results, refrigerate for 2-4 hours.
2
Fry Potatoes and Eggs
Heat 2 tbsp of mustard oil in a heavy-bottomed pan or kadai over medium heat.
Add the halved potatoes and fry, turning occasionally, for 5-7 minutes until they are golden brown on all sides. Remove with a slotted spoon and set aside.
Optionally, in the same oil, lightly fry the peeled, hard-boiled eggs for 1-2 minutes until they develop a pale golden, slightly blistered skin. Set aside.
3
Prepare the Gravy Base
Add the remaining mustard oil to the pan. Heat it until it is very hot and slightly smoking, then reduce the flame to medium.
Add the whole spices: bay leaves, cinnamon stick, green cardamoms, and cloves. Sauté for about 30 seconds until they become fragrant.
Add the thinly sliced onions and fry, stirring frequently, for 10-12 minutes until they turn a deep golden brown. This step is crucial for the rich color and flavor of the curry.
4
Cook the Chicken Masala
Add the marinated chicken along with the entire marinade to the pan.
Increase the heat to medium-high and cook for 6-8 minutes, stirring continuously, until the chicken is seared and the raw smell of the marinade disappears.
Add the chopped tomatoes, cumin powder, and coriander powder. Mix well and continue to cook for another 8-10 minutes, until the tomatoes break down and oil begins to separate from the masala.
5
Simmer the Curry
Return the fried potatoes to the pan. Add the remaining 1 tsp of salt and the sugar. Stir everything together for a minute.
Pour in 1.5 cups of hot water and bring the mixture to a rolling boil.
Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer for 20-25 minutes, or until the chicken is fully cooked and the potatoes are fork-tender.
6
Finish and Serve
Gently add the fried boiled eggs and slit green chilies to the curry.
Sprinkle the garam masala powder and drizzle the ghee over the top.
Give it a gentle stir, cover the pan, and turn off the heat. Let the curry rest for 10 minutes to allow the flavors to meld beautifully.
Serve hot with steamed basmati rice, luchi, or parathas.
4
Serving size: 1 serving
515cal
11gprotein
82gcarbs
17gfat
Ingredients
0.5 cup Gobindobhog Rice (Or any short-grain aromatic rice)
1 cup Jaggery (Grated or powdered)
4 cup Full-Fat Milk
1.25 cup Water (Divided use: 1 cup for rice, 1/4 cup for jaggery)
2 tbsp Ghee
4 pods Green Cardamom Pods (Lightly crushed)
1 tbsp Almonds (Slivered, for garnish)
1 tbsp Cashews (Chopped, for garnish)
Instructions
1
Prepare the Rice
Rinse the Gobindobhog rice under cold water until the water runs clear.
Soak the rice in fresh water for 30 minutes. After soaking, drain all the water completely and set aside.
2
Cook the Rice
In a heavy-bottomed pot or pan, combine the drained rice and 1 cup of water.
Bring the water to a boil over medium heat. Once boiling, reduce the heat to low, cover the pot, and let it cook for 10-12 minutes, or until the rice is soft and has absorbed all the water.
Gently mash the cooked rice with the back of a spoon or a masher to break it down slightly. This helps create a creamier texture.
3
Make the Jaggery Syrup
While the rice is cooking, combine the grated jaggery and 1/4 cup of water in a small saucepan.
Heat over low-medium heat, stirring continuously until the jaggery has completely dissolved into a smooth syrup.
Turn off the heat and strain the syrup through a fine-mesh sieve to remove any impurities. Set aside to cool down to a lukewarm temperature.
4
Simmer with Milk
Pour the 4 cups of full-fat milk into the pot with the mashed rice.
Bring the mixture to a gentle simmer over medium-low heat, stirring frequently to prevent the milk from scorching at the bottom.
Continue to simmer for 15-20 minutes, stirring occasionally, until the milk has thickened and the mixture is creamy.
5
Combine Jaggery and Milk (Crucial Step)
Remove the thickened rice-milk mixture from the heat and let it cool for 5-7 minutes. It should be warm, not piping hot.
Ensure the jaggery syrup has also cooled to lukewarm. This temperature synchronization is key to preventing the milk from curdling.
Slowly pour the lukewarm jaggery syrup into the warm rice-milk mixture, stirring continuously until fully incorporated.
6
Finish and Thicken
Return the pot to very low heat. Add the ghee and the crushed green cardamom pods.
Stir well to combine and let it simmer gently for another 5 minutes, allowing the flavors to meld and the arna to reach its final, thick consistency.
Turn off the heat. The arna will continue to thicken as it cools.
7
Garnish and Serve
Transfer the Bihari Arna to serving bowls.
Garnish with slivered almonds and chopped cashews.
Serve warm or chilled according to your preference.