Dak Bunglaw Chicken curry डाक बंगला चिकन करी easy Chicken Aloo curry

For Chicken Marination

• In a bowl, add chicken pieces, salt to taste, curd, degi red chili powder, turmeric powder.
• Add coriander powder, ginger garlic paste and marinate well and keep aside for further use.

For Paste

• In a shallow pan, add oil, add black cardamom, green cardamom, coriander seeds, cumin seeds.
• Add black peppercorns, cinnamon stick, bay leaf and let it splutter well. Switch off the flame.
• Add fresh coconut, ginger, garlic cloves, salt to taste and mix well.
• Add chilled water and transfer it into a bowl, add degi red chili powder and mix well.
• Transfer it into a grinder jar and grind it into a smooth paste. Keep aside for further use.

For Red Chili Paste

• In a mortar pestle, add garlic, ginger, dry red chili and grind it into a rough paste and keep aside for further use.

For Tempering

• In a large handi or pot, add mustard oil, oil once it is hot, add onion, and saute it until light brown in color.
• Add red chili paste, potatoes and saute it for 2-3 minutes on medium flame.
• Add tomato, salt to taste and mix well. Add marinated chicken and saute it well.
• Add warm water and mix well. Add prepared paste and mix everything well.
• Cover it with a lid and cook on medium flame until the chicken is cooked well.
• Add fried eggs and give it a boil. Add coriander leaves and mix well.
• Once the chicken is cooked well, transfer it into a serving dish, garnish it with coriander sprig.
• Serve hot with steam rice.

For Fried Eggs

• In a shallow pan, add oil, boiled eggs, degi red chilli powder, a pinch of asafoetida, salt to taste and fry on low flame for 2-3 minutes.
• Keep aside for further use.