Monday, 31 August 2015

Chicken Dak Bunglow

     The famous recipe named Chicken Dak banglow has evolved by a historical story of British raj. Actually Dak banglows were a  type of well-equipped and well-furnished guest houses or Circuit houses which were made for the British people .They used to rest or stayed at night when they were in the middle of the long journey or in the midway of collecting Taxes etc. The Khansamas are the people who had the full responsibility to take care of them .They cooked mouth-watering dishes/meals by their very own style to make them happy and satisfy. They sometimes used to cook meat of their own pet to give extra relief to the officials of British Raj.
    Chicken Dak banglow is one of such dishes still remain among popular Bengali dishes and is still happily consumed years after British Raj. I first fell in love with it after tasted it at the Restaurant “Bhajahari Manna” with their great combo meal with “Basanti Polao”.
     There is as such no strict version of the same and the ingredients are very easily available and known. The ingredients are as simple as to cook “Murgir Jhol ” in day to day cooking. Chicken Dak banglow mainly a one pot recipe cooked with potatoes and eggs. The original taste only comes with the use of Mustard oil and ghee, but for the sake of the health you can also use any white oil. You can use tomatoes to thicken the gravy further but it is totally optional, in this particular recipe I used vinegar and unsweetened yogurt instead of tomatoes. So presenting a lovely dish with lots of historical evidence and stories --the Chicken Dak banglow.


·        Chicken with bone (medium pieces) -750 grams.

Marinating Ingredients:

·        Turmeric powder -1 tsp.
·        Kashmiri red chilli powder -1 tsp.
·        Unsweetened yogurt -3 tbsp.( beaten with 2 tsp. of water)
·        Salt -1 tsp.
·        Mustered oil-1 tsp.
·        Homemade Garam masala powder -1/2 tsp.
(first dry roast  one bay leaf, 3-4 green cardamoms, One black cardamoms ,3-4 cloves ,a small piece of cinnamon stick, then make powder in blender)

Others ingredients:
·        Potato (cut into halves) -3 nos.
·        Boiled eggs -4 nos.
·        A smooth paste of 3 onions, 1’’ ginger piece and one large garlic
·        Fried onion slices -1 no.
·        Green chilli slices-2 no.
·        Cumin powder-1/2 tsp.
·        Coriander powder -1/2 tsp.
(In a small container using 1 tsp. of water make a thin paste of cumin and coriander powder. To do this I used that container in which I marinated chicken pieces.)
·        Turmeric powder -1/4 tsp.
·        Kashmiri red chilli powder -1/4 tsp.
·        Garam masala powder -1/2 tsp.
·        Whole spices: 2 cardamoms ,1 cinnamon stick and 2-3 cloves
·        Salt to taste
·        Sugar -1 tsp. or as per taste
·        Vinegar-1 tsp.
·        Mustered oil-4 tbsp.(in absence you can use white oil)
·        Ghee-1/2 tsp.

·        Wash and clean chicken pieces and marinate with mentioned ingredients. Keep it in refrigerator for at least an hour.

·        Heat big mouthed kadai and take oil.
·        Lightly fry potatoes and eggs into hot oil. Meanwhile Sprinkle salt and turmeric powder. Remove from heat and keep aside.
·        Use the same oil to fry onion slices till it becomes golden brown. Remove from heat and keep separately.

·        Now into the remaining oil add whole spices and little bit of turmeric and red chilli powder.
·        Then immediately add onion ginger –garlic paste, otherwise turmeric and red chilli powder will gets burned.

·        Mix well and cook for 5-6 minutes. Oil will be floated over on top.
·        Next add marinated chicken pieces, green chilli, salt, Potatoes and sugar. Mix well and cook for 5-6 minutes in medium hot oil.
·        Add cumin-coriander powder mixture and vinegar. Mix well.
·        Add a cup of hot water, when water starts boiling add eggs.
·        Mix well gently and cover with lid and let it boil for another 20 minutes at low flame.
·        When chicken cooked well, open the lid and off the gas.
·        Finally spread ghee and Garam masala and give a standing time of 5 minutes covering lid.
·        It’s ready to serve with hot steamed rice or any Indian bread you like.

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