Savor the legacy of 'Dak Bungalow's Signature Chicken and Egg curry, a culinary treasure from India's colonial past. Originally crafted with diligence and flair by talented Khansamas (chefs) at British relay posts, this chicken curry embodies their commitment to impressing officers with every bite. Despite its rich heritage, it's remarkably simple to recreate in your own kitchen. The comforting fusion of succulent chicken, aromatic spices, and fried eggs offers an unparalleled taste experience, truly worth exploring. Give this recipe a try and become a part of its enduring history.
1 tbsp Coriander Seeds
1.5 tsp Cumin Seeds
1/4 tsp Pepper
1/2 tsp Chili Powder
1 tsp Kashmiri Chili (for color)
1/2 tsp Turmeric
1.5 tsp Salt, to taste
3/4 cup Onion Paste
1 tbsp Garlic Paste
1 tbsp Ginger Paste
3 Green Chilies, finely chopped
3 tbsp Mustard Oil
4 tbsp Yogurt
1.2 kg Chicken, cut into curry pieces
2.5 tbsp Oil
2 Small Onions, thinly sliced
2 Small Cinnamon Sticks
4-5 Boiled Eggs
Pinch of Salt
Pinch of Turmeric
1/2 cup Hot Water
1.5 cups Hot Water
1 tsp Garam Masala
Toast coriander seeds, cumin seeds, and pepper until fragrant. Be careful not to burn them. Allow them to cool on a plate, then grind into a powder.
Pour the ground spices into a bowl. Add chili powder, Kashmiri chili, turmeric, salt, onion paste, garlic paste, ginger paste, green chilies, mustard oil, and yogurt. Mix well.
Add the chicken pieces to the marinade, ensuring each piece is well coated. Let it marinate for 30 minutes.
Heat oil in a deep pan. Add thinly sliced onions and cinnamon sticks. Cook until the onions start changing color. Then lower the heat and let the residual heat from the pan continue cooking the onions until they are brown. This technique prevents the onions from burning. Set the fried onions aside.
In the same pan, fry the boiled eggs with a pinch of salt and turmeric until they are well browned. Set aside.
Pour the marinated chicken into the pan and sauté for 10 minutes over medium-high heat, stirring often, to get a little bit of searing on the chicken pieces.
Pour 1/2 cup of hot water, cover the pan, and cook over medium heat for 15 minutes. Stir occasionally, and if you see the chicken pieces sticking to the pan, lower the heat a bit more.
Cook for another 15 min
After a total of 30 minutes, add the reserved fried onions and continue to sauté until all the water evaporates. This will ensure the spices are being cooked (kosha) well.
Finally, add 1.5 cups of hot water, garam masala, and the fried eggs to the pan. Stir well, cover, and cook for another 10 minutes over low heat.
Enjoy your "Dak Bungalow's Signature Chicken and Egg Curry" with rice or porota. Happy cooking!
Be sure to toast your spices carefully to avoid burning them.
Lower the heat or turn it off entirely when the onions start changing color to avoid burning them. The residual heat in the pan will finish the cooking.
Cook the spices until the water evaporates. This is known as "kosha" and it helps the spices to release their full flavor.
Be attentive while cooking the chicken. If it starts sticking to the pan, lower the heat.