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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix the chicken, curd, turmeric powder, red chilli powder, coriander powder, salt, and mustard oil. Marinate for at least 30 minutes or up to overnight.
Heat mustard oil in a pan. Add coriander seeds, cumin seeds, dried red chillies, black cardamom, green cardamom, cinnamon, ginger, garlic, bay leaf, and cloves. Toast until fragrant.
Remove from heat and grind to a smooth paste with some water.
Half fry the cubed potatoes and boiled eggs in a kadhai. Set aside.
Heat mustard oil in a kadhai. Add black pepper and chopped onions. Cook until the onions are browned.
Add the marinated chicken and roast until partially cooked.
Add the half-fried potatoes and masala paste to the chicken. Cook until the oil starts to separate from the masala.
Add hot water and let the chicken cook through.
Add the fried eggs and cook for a few more minutes.
Garnish with fresh coriander leaves and serve hot with roti or steamed rice.
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For a richer flavor, marinate the chicken overnight.
Adjust the amount of red chilli powder to suit your spice preference.
Can I use chicken breast instead of whole chicken?
Yes, you can use chicken breast, but it may cook faster, so adjust the cooking time accordingly.
Is there a substitute for mustard oil?
You can use vegetable oil, but mustard oil adds a distinct flavor to the dish.
How can I make the dish less spicy?
Reduce the amount of red chilli powder and dried red chillies.
Can I skip the eggs?
Yes, the eggs are optional and can be omitted if preferred.
What can I serve with Chicken Dak Bunglow?
It pairs well with roti or steamed rice.
I’m Parichay, a food creator, recipe developer and the person behind Bhukkad in Town. For me, food has always been more than just a recipe. I grew up around Nepal and later made Chandigarh home, so a lot of the way I cook comes from memories, places I’ve travelled to, food I’ve eaten and the people I’ve shared it with. My cooking moves between comforting Indian food, regional recipes, street-food nostalgia and the occasional experiment that starts with, “What if we did this instead?” I love understanding why a dish tastes the way it does, simplifying it for a home kitchen, and then telling the story that made me want to cook it in the first place. Because eventually, the recipe tells you how to make the food. The story tells you why you might want to.
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