Chicken Dakbanglow...

Ingredients :

Chicken 500 grm
Potato 2 large cut into big pieces
Egg 3 hard boiled eggs
Onion 3 medium thinly sliced
Tomato puree 1large
Ginger pst 1 tbsp
Garlic pst 1 tbsp
Chopped green Chillies 2-3
Yogurt 1 cup
Turmeric pwd 1 tsp
Red Chilli pwd 1 tsp
Cumin seeds 1tsp
Coriander seeds 1 tsp
Cloves 3-4
Cinnamon 1
Cardamom 2-3
Black Peppercorn 5-6
Mustard oil
Salt

Procedure:

Grind together black Peppercorn cardamom ,  cloves , cinnamon , coriander seeds , and cumin seeds.

Wash and clean the Chicken pieces ,now marinate the chicken pieces with curd, Ginger garlic pst  red chilli pwd , turmeric pwd, spices pwd we prepared chopped green chillies salt and 1 tbsp mustard oil for 1/2 an hour.

Boil eggs, remove shell and make 5-6 slits in each egg.Sprinkle salt, chilli pwd and turmeric and keep aside.

Heat oil  in a pan fry egg until golden brown in almost all sides and keep aside

Now add potato pieces sprinkle some turmeric pwd, salt and fry potato gets light golden brown, transfer to a plate and keep aside.

In a wok heat oil add sliced onion cook till transparent.

Add  tomato puree, mix  everything well and cook for 2-3 minutes.

Now add Chicken Potatoes , and cook until gravy starts to leave oil.

Adjust the salt at this point and add 1/2 cup of warm water and cover the lid . Cook on low-medium flame for at least 20 minutes . The chicken will release water . Let the chicken to be cooked in it’s own water 

After 20 minutes open the lid and check the meat n Potato is cooked or not .

Add the boiled eggs. Check the seasoning and adjust accordingly. Serve hot with rice or roti.