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.
Chicken Curry Recipe by Chef Rakhee Vaswani
Cuisine

- Indian

Serves

- 4

Cooking Time

-20-25 Min

Difficulty

- Medium

Preparation Time

- 20 Min

INGREDIENTS

  • For Chicken Curry: {1 cup Fried Onion
  • 10 to12 Garlic Cloves
  • 8 to10 Ginger Slices
  • 1 tbsp Green Chilli Paste
  • 5 to 6 Kashmiri Red Chilies(Deseeded and Soaked)
  • 1 cup Yoghurt
  • Salt to Tastem
  • Pinch of Turmeric
  • 1 tsp Red Chilli Powder
  • 1 tsp Coriander Powder
  • 8 to 10 pieces Chicken
  • 3 to 4 tbsp Ghee
  • 4 Potato Cubes
  • 2 Boiled Eggs
  • 2 small sticks Cinnamon
  • 2 Black cardamom
  • 2 to 3 Cloves
  • 1 Cup Chopped Onion
  • Water as Required
  • Pinch of Mace Powder
  • Pinch of Cinnamon Powder
  • For Garnish: {Add Green Coriander and ghee}

HOW TO PREPARE DAK BUNGLOW CHICKEN CURRY

  1. 1

    In a bowl add, yoghurt, salt, turmeric powder, red chilli powder coriander powder, salt and chicken.
  2. 2

    Mix it well.
  3. 3

    In hot oil pan deep fry potatoes and boiled eggs.
  4. 4

    In a pot add ghee, cinnamon, black cardamom, cloves and chopped onion.
  5. 5

    Sauté it till it gets brown.
  6. 6

    Add marinated chicken, water, fried egg and potatoes, mace powder and cinnamon powder.
  7. 7

    Simmer gas and cook till the chicken is done, lastly add fried potatoes and eggs.
  8. 8

    Garnish with green coriander leaves and ghee.
  9. 9

    Dark bungalow chicken is ready to serve with rice.
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About Chef

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Rakhee Vaswani

Chef

Rakhee Vaswani�s biggest asset is her deep-rooted passion for the culinary arts. With over two decades of experience in the food industry, her passion culminated into the first cooking studio in India, called Palate Culinary Studio�a state-of-the-art internationally recognised cooking school, in early 2010.

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