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Chicken Dak Bungalow Recipe | How To Make Dak Bungalow Murg

The Chicken Dak Bungalow recipe dates back to the time of the British Raj. It originated in the Dak Bungalows situated across the Hill Stations of the country.

At these government-owned rest houses, the recipe was prepared for the guests who were supposed to come. There were basic rations and with those, the cook would make something so delicious and wholesome.


The concoction of basic condiments is comforting yet hearty and mouthwatering. The fascinating part is that this age-old dish can be created at your kitchen and that too with just the simple ingredients.

The curry along with the chicken, potatoes, and egg creates a sense of happiness when served. It is filling and reminds of country-style cooking with simple and fresh produce.

Let us see the list of ingredients and the process to make it.

Chicken Dak Bungalow Recipe (Bengali-Style)

Madhushree Dutta
Recipe to make tasty Chicken Dak Bungalow easily at home. Simple ingredients, instructions, and equipment to prepare Dak Bungalow Murg.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Bengali, Indian
Servings 4 servings


For Marination

  • 500-700 g Chicken
  • ½ cup Sour Curd
  • 1 tsp Cumin powder
  • 1 tsp Coriander powder
  • 1 tsp Turmeric powder
  • 1 tsp Red Chili powder
  • 1 tsp Sugar
  • Salt to taste
  • tbsp Mustard oil

For the Chicken Dak Bungalow

  • 4 Eggs
  • 2 Potatoes large
  • 2 Onion large
  • 5 Green Chilis or according to heat tolerance
  • 1 tbsp Garlic paste
  • 1 tbsp Ginger paste
  • 2 Bay Leave
  • 2 Dry Red Chilis
  • 1 1- inch Cinnamon stick
  • 2-3 Green Cardamom
  • ½ tsp Coriander powder
  • ½ tsp Cumin powder
  • ½ tsp Turmeric powder
  • ½ tsp Red Chili powder
  • Salt to taste
  • Sugar to taste
  • Mustard oil


Marinate the chicken

  • First, clean and wash the pieces of chicken. Keep them aside.
  • Next, take a large mixing bowl and add sour curd, cumin powder, coriander powder, red chili powder, turmeric powder, sugar, salt, and mustard oil.
  • Whisk all the ingredients to form a creamy mix.
  • Now, add the chicken pieces into the bowl and coat them nicely. Cover and let it rest overnight or at least for 3-4 hours.

Prepare the veggies

  • Peel and chop the onions roughly.
  • Next, peel the potatoes and cut them in half.

Boil the eggs

  • Boil water and put the eggs into it.
  • Hard boil the eggs and then put them into cold water to stop them from overcooking.
  • Marinate the eggs and potatoes
  • Marinate the eggs and potatoes with some salt and turmeric powder.
  • Let them marinate for 10 minutes.

Fry the eggs and potatoes

  • After this, take a kadhai or a cooking pan and add mustard oil.
  • Let the oil heat until it smokes a little and add the eggs.
  • Stir fry the eggs for 2-3 minutes. Keep the flame on medium.
  • Take the eggs out of the oil and keep them aside.
  • Add the potatoes in the same oil and fry them. Cover and cook them until perfectly done.

Prepare the pastes

  • While the potatoes are getting fried, take a blender and add the roughly chopped onions. Also, add 3 green chilis.
  • Blend this into a fine puree. Keep this aside.
  • Make a paste of the ginger and garlic. You can also use the store-bought ones.

Prepare the gravy

  • When the potatoes are done, keep them aside.
  • If needed, add some mustard oil and then temper the oil with the dried red chili, bay leaves, green cardamoms, and cinnamon stick (break it from the middle).
  • Stir them until the aromatics are fragrant.
  • To this, add the ginger and garlic paste.
  • Stir and fry them until the raw smell is gone.
  • To this, add the onion and green puree.
  • Stir nicely and let them cook.
  • Keep the flame on medium and stir consistently until the raw smell is gone or it turns golden brown.
  • Now, add the turmeric powder, coriander powder, cumin powder, red chili powder, salt to taste, and sugar to taste.
  • Combine nicely and stir.
  • Fry the masala until the oil separates from it. Take a test taste.

Add the chicken pieces

  • Now, add the chicken pieces.
  • Combine it with the masala. Cover the kadhai or cooking pot and let the chicken cook in its moisture.
  • Cook the chicken for about 10-15 minutes.
  • While the chicken is getting cooked, boil 2 cups of water.

Add the potatoes

  • After 10-15 minutes, stir everything and add the potatoes.
  • Add 1 ½ cup of boiling water (you can add more if needed).
  • Stir them again and cover.
  • Cook this until the chicken is fully cooked.

Add the eggs

  • Next, place the eggs into the gravy and stir.
  • Let them simmer in low flame for 3-5 minutes.
  • Slit two green chilis and add them to the kadhai.
  • Take a taste test and add if anything is needed.
  • When the gravy comes to a desired consistency, transfer it into a bowl.


  • Garnish the Chicken Dak Bungalow with two sprigs of coriander.
Keyword Bengali Recipe, Non Veg Recipes, Recipes for Dinner, Recipes for Lunch


Voila! The succulent and flavorsome Chicken Dak Bungalow is ready to be served.

Pair it with steamed rice, roti, Naan, or any bread of choice to savor the spicy and savory goodness. The dish is straightforward but the balance of all the ingredients creates an exceptional sensation.

This is a must when you are inviting guests over to your place. Prepare this and they will leave with tons of contentment.


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