Chicken Dak-Bungalow is a traditional bengali chicken dish that is famous since the colonial times. Dak bungalows were rest houses where the British officers used to stay. The khansamas of the Dak bungalows used to prepare this dish for the British officers and from then this dish was named as Chicken Dak bungalows. Unfortunately this Dak Bungalow cuisine is a near to forgotten culinary treasure. So let,s relive this dish because it has chicken,potato and egg in one plate, a heaven for nonveg lovers.
INGREDIENTS REQUIRED
FOR THE SPECIAL MASALA
- dry red chili- 2pieces
- kashmiri red chili- 1pieces
- cinnamon- 1piece
- mace(javitri)- 1piece
- cardamom- 3pieces
- clove- 3pieces
- black pepper- 5-7pieces
- cumin seeds- 1TSP
- fennel seeds- 1TSP
- chicken- 500gm
- boiled egg- 2pieces
- curd- 3TbSP
- cumin powder-1TSP
- coriander powder-1TSP
- turmeric powder-1/2TSP
- red chili powder-1TSP
- salt- 1TSP
- mustard oil
- potato- 2pieces
- bay leaf- 1piece
- dry red chili- 1piece
- onion chopped- 1 large
- ginger garlic paste- 2TSP
- tomato- 1 small chopped
- turmeric powder- 1TSP
- salt- 1TSP
- water- 1cup
In a large bowl take curd (3TbSP), cumin powder (1TSP), coriander powder (1TSP), turmeric powder (1/2TSP),red chili powder (1TSP), salt (1TSP), mustard oil (1TSP), give it a good mix. Then add 500gm chicken, coat well with the spices.
cover and marinate for at least 1hour.
In a pan take red dry chili(2pieces), kashmiri red chili (1pieces), cinnamon (1piece), mace(javitri) (1piece), cardamom (3pieces), clove (3pieces), black pepper (5-7pieces) and dry roast for 1minute. Then add cumin seeds (1TSP) and fennel seeds (1TSP), and dry roast another 2 minutes on low flame till a beautiful aroma comes from the spices.
Let the spices comes to room temperature, then grind them to a fine powder. keep aside,it will be used later.
In a kadai heat 2 TbSP mustard oil and fry 2 potatoes in golden brown.
In the same kadai add 2TbSP mustard oil. Temper with 1 bay leafand 1 dry red chili.
Add 1 large onion chopped,fry till turns out light brown in colour, then add 2TSP ginger and garlic paste, fry till the raw smell of the paste goes off.
Then add 1 small tomato chopped, 1TSP turmeric powder, 1TSP salt and fry for 1 minute.
Add the marinated chicken, fried potatoes and prepared spice powder,mix well, cover and cook for 15 minutes or till chicken pieces are cooked completely. Stir in between or else it will stick to the bottom.
Add 1cup water(or as per your desired thickness), 3green chilies, 2eggs chopped into small pieces. Boil for another 2minutes and Chicken Dak-Bungalow is ready to serve.
Enjoy with roti, parathas, nun or rice!!
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