Recipes of popular Bengali dishes fresh from the kitchen

Post Page Advertisement [Top]

Main Ingredients:
1 kg chicken (without skin) cut into medium-sized pieces; 4 hard boiled eggs; 4 big potatoes cut into half each; 150 gm yogurt; 2 big onions chopped; 1 big tomato chopped; 4 green chillies; 2 tbsp ginger-garlic paste; 1 tbsp ghee (clarified butter); 1 tbsp mustard oil.



Spices:

  • 2 bay leaves 
  • 2 inch cinnamon stick 
  • 4 cardamom 
  • 4 cloves
  • 1 black cardamom 
  • ½ tsp bengali garam masala powder (cinnamon, cardamom and clove)
  • 11/2 tsp turmeric powder
  • 1 tsp chilli powder
  • 1 tsp kashmiri red chilli powder 
  • 2 tsp coriander powder/ paste
  • Sugar to taste.
  • Salt to taste.

Steps:

  1. Marinate the chicken with yogurt (150gm), 1 tsp salt, ½ tsp turmeric powder, ½ tsp chilli powder; 1 tsp coriander powder/paste and 1 tbsp mustard oil. Keep it in refrigerator for 1 hour.
  2. Heat oil in a pan. Fry the potatoes and boiled eggs one by one till they are golden brown and keep aside.
  3. Temper the same oil with bay leaves, cinnamon stick, cardamom, black cardamom and cloves.
  4. When an aroma of the spices come out, add the chopped onion. Fry until it becomes translucent.
  5. Add chopped tomatoes and fry until it becomes soft.
  6. Add ginger-garlic paste and green chillies. Fry until the raw smell of ginger-garlic goes away.
  7. Now add the chicken and fried potatoes. Mix well.
  8. Add salt, sugar, chilli powder, turmeric powder and coriander powder/paste. Stir it frequently for about half an hour.
  9. Add some warm water (depending on how thick you want the gravy to be) and let it be cooked in low flame until the chicken and potatoes are tender (with the lid on).
  10. Open the lid, add ghee and garam masala powder and kashmiri red chilli powder. Wait for 2 minutes.
  11. Now the chicken dak bunglow is ready to be served with rice or roti/chapati.


How To Make Perfect Hard Boiled Eggs:

  • Take some water in a saucepan and bring it to boil on high flame.
  • Carefully place the egg/eggs in the boiling water and reduce the heat to medium.
  • Boil the egg/eggs for 10 minutes on medium heat.
  • Turn off the heat and transfer the egg/eggs to another pot and pour some cold water. [you can also put the pot under running water for about 2 minutes].
  • Let it cool for 5 minutes and then start peeling one by one.
| Designed by Colorlib