Dakbunglow was rest house where travellers used to take rest while on journey in colonial times. ..at that time the care taker had their own Poultry, Goat at dakbunglow for easy supplies of milk and egg.The khansama or special cook of British Officers used to cook this dish with easily available meat, potatoes ,freshly ground spices and eggs to happy their British lord during their stop at Dukbunglow for rest....

I can still remember my two days stay in a dakbunglow of  a Tea  Garden of North Bengal with my parents and sister ..... I will never forget the taste of full bowl of chicken with potato and egg served with hot steamed rice and salad....

Cooking Time-20 minutes
Preparation Time-10 minutes

Chicken-1kg (cut into pieces)

Onions -2(Grind to makeca fine paste)

Ginger paste -2tbsp

Garlic paste - 3tbsp

Green chilli paste -1tsp 

Coriander powder - 1tsp

Red chilly powder -according to your taste

Turmeric powder -1tsp

Salt to taste

Garam masala- 4cloves, 3 green cardamom, 1 " Chinamon Stick, Mace-1pinch,Nutmeg -1/2tsp...roast on tawa and grind to make a fine powder

Yougurt -1 / 2 cup (beaten)

Bat leaf-1

Mustard oil (preferably)-1//2 cup

Ghee or clarified butter -3tsp

Boiled egg-4

Potatoes-2(cut into halves)

Now marinate the chicken with salt, turmeric ,red chili powder,   ginger and garlic paste, green chilli paste,  coriander powder ,1/2 tsp garam masala powder  and little oil and keep aside for 1 hour.

Mix boiled eggs and potatoes  with little salt and turmeric.

Now Heat oil in a large pan and fry the eggs and potatoes and keep them on a paper 

After 1  hour, heat oil and 1tsp ghee  in a pan..Now add bay leaf..

Now  add  onion paste into the pan and  fry till light brown. Now add the marinated chicken pieces ..cook until oil gets separated ...stirring continuously. 

Add salt and beaten yogurt. .cook for 2 minutes  on low flame. .stirring continuously. 

Now  add 1/2  cup water and fried potatoes ..mix well..and cover the pan.. . simmer the gas. Cook on  medium flame  until  chicken and potatoes are cooked . After that open the lid and add the fried eggs,remaining  ghee and roasted garam masala powder. ..cover the pan again and cook for another 5 minutes. Switch off the heat. 

Now pour the Dak Bunglow Chicken Curry in a large serving bowl  and serve with steamed rice or polao or any Indian bread..but it taste good with hot steamed rice. 


  1. Looks delicious Moumita di!
    i have heard a lot about this from my maa and mami.
    i will bookmark this :)


    1. Thanks a lot dear...yours blog name is so nice...