📝 About This Recipe
Step back into the colonial era with this quintessential Anglo-Indian masterpiece, originally prepared for British officials traveling between remote 'Dak' (mail) bungalows. This rustic curry is characterized by its unique use of whole spices, creamy yogurt, and the signature addition of golden-fried potatoes and hard-boiled eggs. It is a soul-warming dish that perfectly bridges the gap between traditional Bengali spices and the refined palates of the British Raj.
🥗 Ingredients
The Marinade
- 800 grams Chicken (bone-in, cut into medium curry pieces)
- 1/2 cup Greek Yogurt (whisked until smooth)
- 2 tablespoons Ginger-Garlic Paste (freshly ground)
- 1 teaspoon Turmeric Powder
- 1.5 teaspoons Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1 tablespoon Mustard Oil (for an authentic pungent aroma)
The Bungalow Signature Items
- 2 large Potatoes (peeled and halved)
- 4 pieces Eggs (hard-boiled and peeled)
The Curry Base
- 4 tablespoons Mustard Oil (traditional fat of choice)
- 1 set Whole Spices (2 bay leaves, 4 green cardamoms, 1-inch cinnamon stick, 4 cloves)
- 3 medium Onions (thinly sliced)
- 2 medium Tomatoes (finely chopped)
- 1 tablespoon Coriander Powder
- 1 teaspoon Cumin Powder (toasted)
- 1/2 teaspoon Garam Masala Powder (sprinkled at the end)
- 1/2 teaspoon Sugar (to balance the acidity)
- 1 teaspoon Salt (adjust to taste)
👨🍳 Instructions
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1
In a large mixing bowl, combine the chicken with yogurt, ginger-garlic paste, turmeric, chili powder, and 1 tablespoon of mustard oil. Massage the marinade into the meat and let it rest for at least 1 hour, or overnight in the refrigerator.
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2
While the chicken marinates, hard-boil the eggs. Once peeled, make small shallow slits on the surface of the eggs and set aside.
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3
Heat 4 tablespoons of mustard oil in a heavy-bottomed pot (or kadai) until it reaches smoking point, then reduce the heat. This removes the raw pungency of the oil.
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4
Fry the halved potatoes and boiled eggs with a pinch of salt and turmeric until they turn a beautiful golden brown. Remove and set aside.
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5
In the same oil, add the bay leaves, cardamom, cinnamon, and cloves. Sauté for 30 seconds until the kitchen smells aromatic.
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6
Add the sliced onions and the sugar. Sauté on medium heat for 10-12 minutes until the onions are deeply caramelized and dark golden brown.
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7
Stir in the chopped tomatoes and a pinch of salt. Cook until the tomatoes soften and the oil begins to separate from the sides of the masala.
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8
Add the marinated chicken to the pot. Increase heat to medium-high and 'bhuno' (sear) the chicken for 8-10 minutes, stirring constantly until the moisture from the yogurt evaporates and the meat is well-coated.
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9
Add the coriander and cumin powders. Stir well to incorporate the dry spices into the chicken.
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10
Pour in 1.5 cups of warm water. Add the fried potatoes back into the pot. Cover with a tight-fitting lid and simmer on low heat for 20-25 minutes.
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11
Check if the chicken and potatoes are tender. If the gravy is too thin, simmer uncovered for a few minutes to reach a luscious, thick consistency.
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12
Gently add the fried eggs and sprinkle the garam masala over the top. Simmer for a final 2 minutes to allow the eggs to absorb the flavors.
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13
Turn off the heat, cover, and let the dish rest for 5 minutes before serving to allow the oils to rise to the surface.
💡 Chef's Tips
Always use mustard oil for that authentic 'Bungalow' flavor profile; if unavailable, use sunflower oil with a dash of horseradish. Caramelizing the onions slowly is the secret to the deep brown color of the gravy—don't rush this step. Use warm water instead of cold when making the gravy to keep the chicken tender and prevent the cooking process from stalling. Slitting the boiled eggs slightly allows the curry juices to penetrate the yolk, making them much more flavorful. If you prefer a spicier kick, add 2-3 slit green chilies along with the tomatoes.
🍽️ Serving Suggestions
Serve steaming hot with fragrant Basmati rice or Ghee Rice. Pair with buttery 'Luchi' (Bengali fried bread) or flaky Parathas for a decadent meal. Accompany with a simple side of sliced red onions, cucumber, and a wedge of lemon. A chilled glass of Nimbu Pani (Indian lemonade) or a light Pale Ale complements the spices perfectly. Finish the meal with a classic Anglo-Indian dessert like Caramel Custard.