Dak Bunglow Chicken Curry By Rakhee Vaswani

Dak Bunglow Chicken Curry

This anglo-Indian chicken dish marinated in a paste made from Kashmiri chillies, also contains fried eggs and potatoes. It can be garnished with coriander leaves and served with ghee rice.
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Serves

3

Cooking Time

20-25 Min

Meal Type

curry

Preparation Time

20 Min

Difficulty

Medium

Rate This Recipe9

INGREDIENTS

  • 1 cup fried onion
  • 10 - 12 garlic cloves
  • 8 - 10 ginger slices
  • 1 tbsp green chilli paste
  • 5 - 6 deseeded and soaked kashmiri red chillies
  • 1 cup yoghurt
  • salt to taste
  • pinch of turmeric
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 8 - 10 chicken pieces
  • 3 - 4 tbsp ghee
  • 4 potato cubes
  • 2 boiled eggs
  • 2 cinnamon sticks
  • 2 black cardamoms
  • 2 - 3 cloves
  • 1 cup chopped onion
  • water as required
  • mace powder
  • cinnamon powder
  • coriander leaves

PREPARATION

  1. 1

    Mix yoghurt, salt, turmeric powder, red chilli powder, coriander powder, salt in a bowl and marinate the chicken.
  2. 2

    Deep fry potatoes and boiled eggs and set aside.
  3. 3

    Heat ghee in a pot and add cinnamon, black cardamom, cloves, chopped onion and saute.
  4. 4

    Add marinated chicken, water, fried egg and potatoes, mace powder and cinnamon powder. Cook till the chicken is done.
  5. 5

    Add fried potatoes and eggs.
  6. 6

    Garnish with coriander leaves and ghee. Dark bungalow chicken is ready to serve with rice.
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