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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.
For 4 servings
Marinate the Chicken
Fry Potatoes and Eggs
Prepare the Gravy Base
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.
This bengali recipe takes 75 minutes to prepare and yields 4 servings. At 790.9 calories per serving with 49.77g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Chicken Masala
Simmer the Curry
Finish and Serve
Replace chicken with 750g of mutton pieces. The cooking time will need to be increased significantly, and it's best to pressure cook the mutton first until it's about 80% done before adding it to the masala.
For a vegetarian version, replace chicken with paneer cubes and eggs with whole baby potatoes. Add other vegetables like carrots and green beans along with the potatoes.
Increase the number of green chilies or add 1/2 teaspoon of red chili powder along with the Kashmiri chili powder for extra heat.
For a richer, creamier gravy, you can add a paste of 8-10 soaked and blended cashews or almonds during the last 10 minutes of simmering.
The combination of chicken and eggs provides a high-quality protein boost, essential for muscle repair, growth, and overall body function.
Carbohydrates from the potatoes offer a source of sustained energy, making this a fulfilling and satisfying meal.
Spices like turmeric, ginger, and garlic are known for their anti-inflammatory and antioxidant properties, which can contribute to better immunity and overall health.
Chicken is a good source of phosphorus, a mineral that plays a crucial role alongside calcium in maintaining strong and healthy bones and teeth.
Chicken Dak Bungalow is a culinary relic from the British Raj in India. It originated in the 'Dak Bungalows' or government rest houses where the caretakers (khansamas) would prepare this hearty, one-pot meal for traveling officials using simple, locally available ingredients.
It is a rich and hearty dish, high in protein from chicken and eggs. However, it is also high in calories and fat due to the use of oil, ghee, and potatoes. It's best enjoyed as an occasional treat rather than a daily meal. You can reduce the amount of oil slightly to make it healthier.
One serving of Chicken Dak Bungalow contains approximately 750-850 calories, depending on the size of the chicken pieces and the amount of oil used. This is a complete meal in itself.
Yes, you can use any neutral vegetable oil or sunflower oil. However, mustard oil lends a unique, pungent flavor that is characteristic and authentic to Bengali cuisine and this specific dish.
Yes, to save time. Follow the steps until you add the chicken and potatoes. After sautéing the masala, add water and pressure cook for 2-3 whistles. Let the pressure release naturally before adding the eggs and finishing touches.
Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. The flavors often deepen overnight, making it taste even better the next day. Reheat thoroughly before serving.
This recipe goes great with these complete meals
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