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

3-4

Cooking Time

20-25 Min

Meal Type

curry

Preparation Time

20 Min

Difficulty

Medium

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 chilies
  • 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. Deep fry potatoes and boiled eggs and set aside.
  2. 2

    Heat ghee in a pot and add cinnamon, black cardamom, cloves, chopped onion and saute. Add marinated chicken, water, fried egg and potatoes, mace powder and cinnamon powder. Cook till the chicken is done.
  3. 3

    Add fried potatoes and eggs. Garnish with coriander leaves and ghee. Dark bungalow chicken is ready to serve with rice.
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