Chicken Duckbunglow is a classic Anglo-Indian dish that beautifully blends British culinary techniques with Indian spices. Originating from the colonial “dak bungalows” (rest houses for British officers), this dish was traditionally prepared by khansamas (cooks) using readily available ingredients—chicken, eggs, mashed potatoes, and mild spices. It’s known for its subtle yet flavorful gravy, soft chicken pieces, creamy mashed potatoes, and a garnish of boiled eggs, often baked together to perfection.
Unlike fiery curries, Chicken Duckbunglow is mildly spiced, making it a comforting one-pot meal with rich layers. It’s perfect for family dinners, special occasions, or anyone wanting to explore heritage cuisine with minimal effort. In this guide, you’ll learn exactly how to make Chicken Duckbunglow at home with authentic taste and texture, using ingredients that are easy to source and steps that are beginner-friendly.
1. Marinate Chicken for Authentic Chicken Duckbunglow Flavour
To prepare Chicken Duckbunglow at home, start by marinating the chicken to build its foundational Anglo-Indian flavor. Use 500 grams of boneless chicken (preferably thigh pieces for juiciness) and marinate with 1 tablespoon ginger-garlic paste, 1 teaspoon turmeric powder, 1 teaspoon red chilli powder, salt to taste, and a squeeze of lime. Let this sit for at least 30 minutes. This marination helps the chicken absorb spices, which is key to delivering the characteristic Duckbunglow taste, which balances warmth and mild heat.
2. Cook the Chicken in Light Spices for the Anglo-Indian Gravy Base
After marination, cook the chicken gently in butter or oil along with finely chopped onions (2 medium-sized), 1 teaspoon of garam masala, and a pinch of nutmeg or mace (optional, for traditional Duckbunglow aroma). Once the onions turn golden, add the marinated chicken and cook on medium heat. Add about half a cup of chicken stock or water, and simmer until the chicken is tender and the gravy reduces to a creamy consistency. Chicken Duckbunglow is known for its light, subtly spiced gravy that acts as a base for layering later.
3. Prepare Creamy Mashed Potatoes – Essential Layer in Chicken Duckbunglow
A classic Chicken Duckbunglow is incomplete without a bed of buttery mashed potatoes. Boil 3 large potatoes until soft, peel and mash them thoroughly. Add 2 tablespoons of butter, a splash of milk or cream, salt, and a pinch of white pepper. Mash until smooth and creamy, ensuring there are no lumps. This mashed potato layer balances the spiced chicken and gives the dish its rich, comforting character. It’s layered beneath or around the chicken during serving.
4. Slice and Boil Eggs – Traditional Garnish in Chicken Duckbunglow
Boiled eggs are a hallmark of the Chicken Duckbunglow presentation. Hard-boil 2-3 eggs, peel them, and slice them into rounds. These egg slices are traditionally placed on top of the chicken before the dish is baked or served, adding visual appeal and protein depth. The eggs absorb some of the chicken gravy, enhancing their taste and tying the whole dish together. Do not skip this step, as it’s rooted in the traditional presentation of Duckbunglow in Anglo-Indian households.
5. Assemble and Bake Chicken Duckbunglow in Layers for Perfect Texture
- To finish the Chicken Duckbunglow at home, assemble it in a casserole dish. Start with a base layer of mashed potatoes, spread evenly. Pour the cooked chicken with its gravy over it. Garnish the top with sliced boiled eggs. Optionally, you can sprinkle grated cheese and breadcrumbs for a baked version. Bake in a preheated oven at 180°C (350°F) for 10–12 minutes, or until slightly golden on top. Serve hot. This layered baking not only brings the components together but adds a beautiful texture contrast, elevating the home-cooked Duckbunglow to restaurant quality.
