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)
741cal
58gprotein
52gcarbs
34g
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)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
About Chicken Dak Bungalow with Steamed Basmati Rice
Rich Chicken Dak Bungalow with fluffy rice
– a protein-packed, aromatic, perfectly spiced comfort food that's energy-giving!
This bengali dish is perfect for dinner. With 1003.1399999999999 calories and 62.82g 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.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
