Chicken Dak Bungalow is more than 100 year old Chicken Recipe , now it’s a rare and lost recipe. This is a Famous British Era, Indian Chicken Curry dish. This very popular and delicious Chicken Recipe of the 18th and 19th Century, during the British Raj in India is also called Dak Bungalow Chicken Curry. In Bengali this recipe is also called as ” Dak Bangla Murgi”. This is a wholesome chicken curry ( “Murgir Mangsho’r Jhol” in Bengali) , simple and easy to cook.
History Of Chicken Dak Bungalow aka Dak Bangla Chicken :
During the British period in India, the government owned rest houses in the ” Dak” or Postal Route were referred as Dak Bungalow or Dak Bangla.It was run a caretaker and a cook or “khansama”. Sometimes the caretaker and the cook had to host guests with no prior intimation about the guests coming. This delicious dish was served to the guests at the guest houses / Dak bungalow. These bungalows used to have only basic food materials stored and didn’t had fancy spices or other ingredients.Since the guests used to arrive late evening generally, the cook had to cook food with the basic ingredients only, the common fare being eggs and chicken dishes. This recipe had become extremely popular among the guests, since it was mild in nature to suit English Taste. It is basically a wholesome chicken curry prepared with basic and easily available spices, along with Egg and Potato. Egg was a later inclusion which makes the dish Unique. In those days “Desi” / Country Chicken was used instead of Poultry chicken used now a days, which used to make the dish more delicious.
Method Of Cooking Chicken Dak Bungalow or Dak Bangla Chicken Curry :
Preparation Time : 15 Times
Cooking Time : 40 Minutes
Total Time : 55 – 60 minutes
Serves – 6
Ingredients :
Chicken – 1 Kg
Curd – 6 Tbl Spn
Salt
Turmeric Powder – 2 tspn
Black Pepper Corns – 6 -10
Kachi Ghani Mustard Oil – 6 Tblspn
First Dry Roast And Grind – ( Cumin Seed – 1 Tspn, Green cardamom – 4-5 , Cloves – 4, Cinnamon – 1/2 inch , Red Chilli -1 )
Bay leaves – 2
Potatoes -3 , cut into halves
Boiled Egg – 3
Chopped Onion – 4 medium
Ginger Garlic Paste – 2 Tblspn
Kashmiri Red Chilli Powder – 1 tspn
Coriander powder – 1 Tspn
Sugar – 1 tspn
Step -1
Marinate the chicken with 2 Tblspn of curd, salt, turmeric powder, black pepper corns and 2 tspn of Mustard Oil and keep it for 1 hour. You can keep this marinated Chicken in Refrigerator.
Step -2
Prepare the dry roast masala.
Step -3
Heat 4 Tblspn of Kachi Ghani Mustard Oil. Add the Bay leaves. Marinate the potatoes and the boiled eggs with salt and turmeric powder and shallow fry them. Keep them aside .
Step -4
In the same oil, fry the chopped onion until it turns translucent. Add the Ginger Garlic paste and saute. Add 2 table spoons of Curd, 1 by 1 add salt , turmeric powder , Kashmiri Red Chilli Powder and Coriander Powder. Stir Continuously for 5 minutes . Cover and Cook for 10 minutes at low medium flame.
Step -5
Open the Lid and add half of the roasted Masala Powder – Stir it for another 2 minutes and add the fried potatoes. Add 1 glass of water. Cover and Cook it for 15-20 minutes until the potatoes and chicken become tender.
Step -6
After 15 minutes, add 1 Tspn of Sugar, fried eggs and rest of the roasted masala powder.
Simmer for 2 minutes more and serve hot with Rice, Paratha,Naan or any Indian Breads like Roti , Chapati .
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