Dakbanglow chicken curry served with Basanti pulav

Chicken DakBungalow curry is an Anglo-Indian dish which is quite  popular among Bongs. It consists of a whole egg, chicken on the bone &  potatos,cut into halves, cooked using garam masalas and results in a thick onion-ginger-garlic-tomato based gravy. I recreated the Chicken Dak Bungalow but gave it a twist by putting the chicken on a Dum(Steaming), which is cooking the curry in its own moisture thereby imparting it a different taste.

Ingredients:

•Chicken: 500 gms, on the bone.
•Onion: 200 gms.Paste.
•Garlic: 10 cloves.Made into a paste.
•Ginger: 1/2 inch slice.Made into a paste.
•Curd: 70-80 gms. Whisked.
•Vegetable Oil: 3 tablespoons
•Salt: To taste.
•Turmeric Powder:1.5 tsp
•Red Chilli Powder:1 tsp.
•Coriander Powder:2 tsp
•Cumin Powder:1.5 tsp.
 Egg: 2. Whole boiled.
•Tomato:2,Made into a paste.
•Salt: To taste.
•Ghee: 1 tbsp.
•Garam Masala Powder: 1 tsp.
 Green Cardamon:4
•Cinnamon Stick:One 1 inch stick
•Cloves: 5-6
•Black Pepper:5-6.Crushed.
•Bay leaf:2
•Red Chilli:1
•Cumin Seeds:1 tsp.
•Potato:2-3,deskinned sliced into 2.Lightly fried.





Procedure:

•Mix all the above ingredients together and keep aside for 2-3 hours in the ope

•Fried Brown Onion Paste:First dice onions and fry in oil until golden brown. Then make the fried onions into a paste

•Heat the oil in a pan/wok.Once the oil gets hot, add the Whole spices.
•Wait for the spices to sputter and crackle. The end of which they will release the aroma.
•Add the entire contents of the marinade to the wok.
•Increase the oven to High Heat.
•Add the tomato paste.
•Braise the chicken properly so that the colour changes to golden brown.It should require 15-20 mins.
•Add the potato slices and the whole eggs. Also add the brown onions
•Stir the mixture properly for another 5 mins.
•Check for the salt and add more if required.
•Turn off the oven.
 For the"Dum":

•Transfer the entire contents into a container and seal it with a covered lid.Please note that the amount of moisture is important for the Dum, else the ingredients will stick to the bottom.
•Under low heat, let the contents cook for 45-50 mins.
•Remove the sealed lid and add Ghee and Garam Masala powder in the quantities mentiond above.
•Give the ingredients one final stir.

Basanti Pulav:
Half-cooked Basmati rice: 2 cups(Add half spoon turmeric powder to the water whil boiling the rice)
Cinnamon:1 inch
Cloves:4
Green cardamom:3
Bay leaves:2
Whole black pepper:4-6
Dry whole kashmiri red chilly:2
Cashew:10-12
Raisins:12-15
Salt to taste
Sugar:2 tbsps or as per your taste
Saffron threads:10-12(soaked in 3tbsps of warm milk)
Ghee:4tbsps
Kewra water:1tsp
Preparation:
Heat ghee & add all spices except saffron.
Add rice,cashew raisins & cook until suger melts down.
Add saffron & kewra water & mix well.
Close the lid & keep for another 5 mins.
Serve it.