Chicken Dak Bungalow

Chicken Dak Bungalow (or Dac Bungalow) is a heritage dish that dates back to the British colonial era in India. It was traditionally prepared in the dak bungalows, rest houses for traveling British officers, by their khansamas (cooks). This one-pot rustic chicken curry blends whole spices, boiled eggs, and potatoes, creating a flavorful, home-style curry that’s rich in history and taste. It’s mildly spiced yet deeply aromatic, perfect with steamed rice or parathas.

Ingredients:

For the Chicken Marinade:

• Chicken (bone-in pieces) – 750 g

• Yogurt – ½ cup

• Ginger-garlic paste – 1½ tbsp

• Shalimar's Chef Spices Red chili powder – 1 tsp

• Shalimar's Chef Spices Turmeric powder – ½ tsp

• Salt – to taste

For the Curry:

• Shalimar's Mustard oil – 4 tbsp (or vegetable oil)

• Bay leaves – 2

• Green cardamom – 3

• Cloves – 4

• Cinnamon stick – 1 inch

• Onion – 3 medium, thinly sliced

• Tomato – 1 large, chopped

• Green chilies – 2, slit

• Boiled potatoes – 2 medium, halved

• Boiled eggs – 2 to 4

• Shalimar's Chef Spices Garam masala powder – 1 tsp

• Shalimar's Chef Spices Coriander powder – 1½ tsp

• Shalimar's Chef Spices Cumin powder – 1 tsp

• Salt – to taste

• Sugar – ½ tsp (optional)

• Water – as required

• Fresh coriander leaves – for garnish

Method:

Step 1: Marinate the Chicken

1. Mix chicken with yogurt, ginger-garlic paste, turmeric, chili powder, and salt.

2. Cover and marinate for at least 1 hour (overnight for best results).

Step 2: Prepare the Curry Base

1. Heat mustard oil in a heavy-bottomed pan until it starts to smoke lightly.

2. Add bay leaves, cardamom, cloves, and cinnamon. Let them splutter.

3. Add sliced onions and sauté till golden brown.

4. Add chopped tomato and green chilies. Cook until tomatoes turn mushy.

Step 3: Add the Spices

1. Lower the heat. Add coriander powder, cumin powder, garam masala, and sugar.

2. Mix well and cook the masala till oil starts separating.

Step 4: Cook the Chicken

1. Add the marinated chicken and sear it well with the masala for 8–10 minutes.

2. Add the boiled potatoes.

3. Pour in enough warm water to make a thick gravy.

4. Cover and cook for 20–25 minutes on medium flame, till chicken is cooked and tender.

Step 5: Final Touch

1. Add the boiled eggs to the curry and simmer for 5 more minutes.

2. Garnish with fresh coriander leaves.

   
   

Serving Suggestion:

Serve hot with steamed rice, luchi, or paratha.

Tip: Slightly fry the boiled eggs and potatoes in oil before adding for extra texture and flavor just like the old khansamas did!

-Recipe & Picture Courtesy: Susmita Mitra