Chicken Dak Bungalow(চিকেন ডাক বাংলো)

 **Chicken Dak Bungalow** is a classic colonial-era recipe from Bengal, known for its rustic yet flavorful preparation. It was originally served in dak bungalows (rest houses) to British officers. The dish features tender chicken cooked with boiled eggs and potatoes in a rich, lightly spiced gravy.

### Ingredients:

#### For Marination:

- 500 grams chicken (with bones)

- 2 tablespoons yogurt

- 1 tablespoon ginger-garlic paste

- 1 teaspoon turmeric powder

- 1 teaspoon red chili powder

- Salt to taste

#### For the Gravy:

- 2 medium onions (finely chopped)

- 2 medium tomatoes (chopped)

- 1 tablespoon ginger-garlic paste

- 2 green chilies (slit)

- 2 boiled eggs

- 2 medium-sized potatoes (peeled and halved)

- 1 bay leaf

- 2-3 green cardamoms

- 1 cinnamon stick

- 2-3 cloves

- 1 teaspoon cumin seeds

- 1 teaspoon garam masala powder

- 1 teaspoon coriander powder

- 1 teaspoon cumin powder

- ½ teaspoon red chili powder

- ½ teaspoon sugar

- Fresh coriander leaves for garnish

- Mustard oil or vegetable oil for cooking

- Salt to taste

### Instructions:

#### Step 1: Marinate the Chicken

1. In a bowl, combine the chicken with yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt.

2. Mix well and marinate for at least 1 hour, or preferably overnight for better flavor.

#### Step 2: Fry the Potatoes and Boil the Eggs

1. Heat oil in a pan and lightly fry the potatoes until golden brown. Set aside.

2. Boil the eggs, peel them, and lightly fry them until they turn golden. Set aside.

#### Step 3: Cook the Chicken

1. In the same pan, add more oil if needed. Temper the oil with cumin seeds, bay leaf, green cardamoms, cloves, and cinnamon stick.

2. Add the chopped onions and fry until they turn golden brown.

3. Add the ginger-garlic paste and slit green chilies. Cook for a few minutes until the raw smell disappears.

4. Add the chopped tomatoes, salt, and sugar, and cook until the tomatoes are soft and oil starts to separate.

5. Add cumin powder, coriander powder, red chili powder, and garam masala powder. Fry the spices for 1-2 minutes.

#### Step 4: Add Chicken and Potatoes

1. Add the marinated chicken to the pan and cook on medium heat until the chicken turns white and is no longer raw.

2. Add the fried potatoes and cook together for 5-6 minutes, stirring occasionally.

#### Step 5: Add Water and Simmer

1. Pour in 1-1.5 cups of water (depending on how much gravy you want).

2. Cover the pan and let the chicken and potatoes cook on low heat for 20-25 minutes, or until both are tender and cooked through.

#### Step 6: Add Boiled Eggs and Final Touches

1. Once the chicken and potatoes are done, gently place the fried boiled eggs into the curry.

2. Simmer for another 5 minutes, allowing the eggs to absorb the flavors.

3. Garnish with fresh coriander leaves and adjust the seasoning if needed.

#### Step 7: Serve

- Serve **Chicken Dak Bungalow** hot with steamed rice, roti, or paratha. 

Enjoy this heritage dish that brings together the simplicity and rich flavors of colonial Bengal!