Doi Murghi; Bangladeshi Yogurt Chicken Curry

Bengali Doi Murgi is Bengali Chicken Curry with Curd is a delicious delicacy of Bengali style chicken curry where chicken is cooked in a spicy yogurt sauce.

Ingredients for Doi Murghi

Spices for the marination chicken

  • 1 kg Chicken Curry Cut
  • 2 Potatoes Peeled and cut into quarters.
  • 1 cup Yogurt
  • 1 tbsp Lemon Juice
  • 1 tsp Ginger Paste
  • 1 tsp Garlic Paste
  • 1 tsp Salt

Spices for the gravy

  • 4 tbsp Mustard Oil
  • 3-4 Cloves Crushed
  • 2 Black Cardamom Crushed
  • 2 Bay Leaves
  • 4-5 Dry Red Chillies
  • 1 and 1/2 cup Onion Thinly Sliced
  • 1 tsp Ginger Chopped
  • 10-12 Cloves Garlic Smashed
  • 1 and 1/2 tbsp Coriander Powder
  • 1 tsp Bengali Garam Masala Powder
  • 2 tsp Kashmiri Red Chilli Powder
  • Salt to taste
  • 2 tbsp Kasoori Methi

Method to be follow for making the chicken

  1. Take all the above listed ingredients in the bowl and add the chicken & mixed well.
  2. Cover the bowl and keep in refrigerator for at least 2 hours.
  3. Heat mustard oil in a pan,
  4. Once the oil is hot, add cloves, black cardamom, bay leaves and dry red chilies.
  5. Add onion and stirred fry for 4-5 minutes.
  6. Add ginger and garlic and saute for 2 minutes.
  7. Now add coriander powder. Bengali garam masala powder and red chilly powder and cook for a few seconds.
  8. Add the chicken along with the marinade.
  9. add salt as per your taste.
  10. Cover the pan and cook on medium low heat for 25-30 minutes until the chicken is cooked.
  11. Remove the cover and cook for another 3-4 minutes until the gravy is slightly reduced.
  12. Add kasoori Methi and cook for another minute to make the dish more aromatic.
  13. Serve hot with steamed rice.

Please Notes

Traditionally the curry of this dish is kept thin but you can choose to make thick gravy. you can make it more aromatic with kasoori methi. its up to you weather you want to add or not. enjoy this traditional dish with steam rice.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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