Chicken Dakbangla

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. Set aside to marinate for 30 minutes.

In a pan dry roast whole red chillies, coriander seeds, cumin seeds, black peppercorns, mace, green cardamoms, cloves, and cinnamon stick till fragrant in a pan. Transfer the roasted spices in a blender and ground to fine powder.

Heat mustard oil in a non-stick pan. Add the boiled eggs and boiled potatoes and sauté on high heat for 3-4 minutes. 

• In another pan, heat some oil. Add dried red chillies, bay leaves, cinnamon stick, star anise, and onions and mix well. Cook for 1-2 minutes. Stir in the tomatoes and salt and mix well.
• Add the marinated chicken and ground spice powder. Cover and cook till the chicken is tender. Pour some water and mix the fried potatoes and eggs. Cover and cook on medium heat for 10-12 minutes.
• Garnish Chicken Dakbangla with fresh coriander leaves.
• Enjoy the spicy and flavorful taste of this authentic Bengali dish!