Meal Prep · Indian
Chicken Dak Bungalow
A nostalgic, rich Bengali chicken curry featuring tender chicken, potatoes, and hard-boiled eggs.
Ingredients
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Step-by-step- Marinate the chicken with 1 tsp turmeric powder, 1 tsp red chili powder, 1 tbsp ginger-garlic paste, 1/4 cup yogurt, and salt for at least 30 minutes, or preferably overnight in the refrigerator.
- Heat mustard oil in a heavy-bottomed pan or kadai. Lightly fry the halved potatoes until golden brown, then remove and set aside.
- Lightly fry the hard-boiled eggs until speckled brown, then remove and set aside.
- In the same oil, add bay leaves, cardamom, cinnamon, and cloves. Sauté for a few seconds until fragrant.
- Add the sliced onions and fry on medium heat until deep golden brown, almost caramelized, which is crucial for the curry’s color and depth of flavor.
- Add the remaining ginger-garlic paste and sauté for 2-3 minutes until the raw smell disappears.
- Stir in the tomato puree and cook until the oil separates from the mixture.
- Add the remaining turmeric powder, red chili powder, cumin powder, and coriander powder. Cook the spices for 5-7 minutes on low heat, adding a splash of water if needed to prevent burning, until the oil surfaces.
- Add the marinated chicken to the pan. Increase heat and sear the chicken for 10-15 minutes, stirring occasionally, until it changes color and browns slightly.
- Reduce heat, cover the pan, and let the chicken cook in its own juices for 20-25 minutes, stirring occasionally.
- Add the fried potatoes and enough hot water (about 1.5-2 cups) to achieve desired gravy consistency. Bring to a boil, then reduce heat, cover, and simmer for another 15-20 minutes, or until the chicken is tender and potatoes are cooked through.
- Stir in the garam masala powder and the fried eggs. Cook for another 5 minutes.
- Garnish with fresh coriander leaves and serve hot with steamed rice, roti, or paratha.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 45 g |
| Fat | 25 g |
| Carbohydrates | 20 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover curry in an airtight container in the refrigerator. Ensure it cools completely before storing.
Freezer Up to 3 months
Transfer cooled curry (without eggs, if possible, as they can become rubbery) to freezer-safe containers or bags. Thaw in the refrigerator overnight before reheating.
Reheat Stovetop/Microwave
Gently reheat on the stovetop over medium-low heat, adding a splash of water if needed, until heated through. Alternatively, microwave in short intervals, stirring occasionally.
Chef’s Corner
- For the best flavor, marinate the chicken overnight. This allows the spices to penetrate deeply into the meat and tenderize it.
- Achieving perfectly caramelized onions is key to the rich color and depth of flavor of this curry. Don’t rush this step; it can take 15-20 minutes.
- Using mustard oil adds an authentic Bengali flavor, but you can substitute with any neutral cooking oil if preferred.
- Adding the fried potatoes and eggs towards the end prevents them from becoming mushy or overcooked in the long simmer.
