Marinate 1kg chicken curry cut with ½ cup of fresh curd along with 1 tsp turmeric powder, 1 tbsp each garam masala, kashmiri red chilli, coriander, cumin powder and black pepper powder for 30 minutes.
Peel and cut 2 medium size potatoes (into medium size pieces), 2 medium size onions (diced finely), 3 hard-boiled eggs (marinate with little turmeric powder), 6 garlic cloves and 1-inch ginger (minced).
Heat a wok with 4 tbsp of mustard oil and shallow fry the eggs. Keep the fried eggs in a paper towel to soak out the excess oil. In the same oil, shallow fry the potatoes and keep them aside.
Now temper the oil with 2 bay leaves, 2 green cardamoms, 4-5 cloves, ½ inch cinnamon stick and add the diced onions with ginger garlic. Add 1 tsp of sugar and fry until caramelized.
Add the marinated chicken to the wok, give it a good mix and close the wok with a lid to let it simmer for 10-12 minutes on low flame till the oil separates. Keep stirring every 5 minutes.
The next step is to add 1 cup of water, salt as per your taste, shallow fried potatoes and eggs. Mix it well and cook for another 10 minutes on low flame.
Open the lid, stir the dak bungalow chicken curry in high flame to finish the dish. The dish goes well with steamed rice.