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.

Peel and chop the onions roughly.

Next, peel the potatoes and cut them in half.

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.

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.

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.

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.

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.

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.

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.