Chicken Dak Bungalow

Ingredients

• 750 grams chicken, cut into 2 inch pieces on the bone
• ¾ cup yogurt
• 1½ tablespoons ginger-garlic paste
• Salt to taste
• ½ teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1½ teaspoons coriander powder
• 2 teaspoons red chilli powder
• 2 tablespoons mustard oil  
• Masala
• 5-6 dried Kashmiri red chillies
• 2 tablespoons coriander seeds
• 1½ teaspoons cumin seeds
• 10-15 black peppercorns
• ½ blade of mace
• 3-4 green cardamoms
• 3-4 cloves
• ½ inch cinnamon 
• Gravy
• 3 tablespoons mustard oil
• Salt to taste
• A pinch of turmeric powder
• 3 medium potatoes, peeled, and halved
• 4 hard-boiled eggs, peeled
• 4 flat dried red chillies
• 2 bay leaves
• ½ inch cinnamon 
• 3-4 cloves
• 4-5 black peppercorns
• 2 medium onions, thinly sliced
• 1 tablespoon ginger-garlic paste
• 2 medium tomatoes, finely chopped
• 2 green chillies
• Fresh coriander sprig for garnish
• Steamed rice to serve

Method

1. Take chicken in a large bowl, add yogurt, ginger-garlic paste, salt, turmeric powder, cumin powder, coriander powder, red chilli powder and mustard oil and mix till well combined. Set aside to marinate for 10-15 minutes. 
2. To make the masala powder, heat a non-stick pan, add Kashmiri red chillies, coriander seeds, cumin seeds, black peppercorns, mace, green cardamoms, cloves and cinnamon, mix and dry roast till fragrant. Take the pan off the heat and allow to cool slightly. 
3. Transfer the roasted spices into a grinder jar and grind to a fine powder. 
4. To make the gravy, heat 1 tablespoon mustard oil in a non-stick pan. Add salt and a pinch of turmeric powder and mix well. Add potatoes, mix and sauté on high heat for 3-4 minutes. Drain on a plate. 
5. Add eggs to the oil remaining in the pan and sauté on high heat for 3-4 minutes. Drain on another plate.
6. Heat remaining mustard oil in the same pan, add dried red chillies, bay leaves, cinnamon, cloves, black peppercorns and onions, mix well and saute on low heat till onions turn golden brown. 
7. Add ginger-garlic paste, mix well and saute for 1-2 minutes. Add tomatoes and salt, mix well, cover and cook for 5-6 minutes or till tomatoes turn soft and pulpy. 
8. Add the marinated chicken and 2 tablespoons of the ground masala powder, mix and sauté on high heat for 3-4 minutes. 
9. Add green chillies and the sauteed potatoes, mix well and continue to sauté for 2-3 minutes.
10. Add 1½ cups water, mix, cover and cook on medium heat for 10-12 minutes. 
11. Add the sautéed eggs, mix, cover and continue to cook for 3-4 minutes.
12. Transfer into a serving bowl, garnish with coriander sprig and serve hot with steamed rice.