West Bengal
Dak bungalow chicken
Chicken, potatoes and boiled eggs in a mustard oil curry. A travellers' rest house classic.
60 minTime
46 gProtein each
mediumSpice
Make it your way
Grandma's wayChicken, potato and egg, rest house style.
The original615kcalsame
46 gproteinsame
5 gfibresame
60minutessame
Dak bungalow chicken as cooked in Bengal.
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Rub potatoes and peeled boiled eggs with turmeric and salt. Fry in hot mustard oil until golden. Lift out.
- 2In the same oil, add bay leaves and whole spices, then the onions. Fry until deep brown.
- 3Add ginger garlic paste, tomato and the powdered spices. Cook until oil separates.
- 4Add the chicken and fry on high, then lower the heat and stir in the whisked curd.
- 5Add potatoes, water and salt. Cover and simmer until the potatoes are soft and the chicken is cooked with no pink.
- 6Add the eggs and garam masala, simmer 5 minutes and serve with rice or bread.
Serve it like this
Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.
