Doi Murgi Recipe
Doi Murgi (Bengali Style Yogurt Chicken Curry) is a simple chicken curry made in every Bengali household. Make it using my easy recipe and serve it with steamed rice, roti, or luchi (gluten-free).
Here are a few more Bengali recipes that you may like: Chicken Rezala, Aloo Posto, Begun Bhaja, Bengali Dum Aloo, Tomato Khejur Chutney, and Tok Dal.
About Doi Murgi
Doi is yogurt (dahi) in Bengali, and murgi is chicken.
Doi Murgi (Bengali-style yogurt chicken curry) is a traditional Bengali curry prepared with bone-in chicken, potatoes, yogurt, onions, and aromatic spices.
The gravy of this Bengali-style chicken curry is mild in taste and thin, with a soupy texture.
Every Bengali home has its way of making it, but this recipe, shared by a Bengali friend’s mom, remains my favorite. I tasted it once in her home and liked it so much that I asked for the recipe from her mom. I have been making this curry since then, and it has never disappointed me.
This gluten-free Doi Murgi recipe is easy to make, uses simple pantry ingredients, and comes together quickly, making it perfect for weeknight dinners.
Serve it with luchi, phulka, or steamed rice for a hearty meal. You can also make it for potlucks or as an indulgent weekend meal.
Ingredients
To Marinate The Chicken
For the best taste, use skinless bone-in chicken pieces. If you are not a fan of bone-in chicken, you can use boneless chicken cut into small pieces.
Use any variety of potatoes for this curry.
You will also need plain yogurt (dahi or curd), freshly squeezed lime juice, ginger-garlic paste, and salt.
For The Gravy
Whole Spices – To flavor the doi murgi curry, use Indian whole spices like cloves (laung), black cardamom (badi elaichi), dry red chilies, and bay leaves (tejpatta).
Oil – Use mustard oil for the traditional taste. If it’s not available, you can use any cooking oil instead.
Spice Powders – This curry utilizes basic spice powders, including garam masala powder, coriander powder, and Kashmiri red chili powder.
Others – You will also need onions, fresh ginger, garlic, and salt.
How To Make Doi Murgi Recipe – Step By Step
Marinate The Chicken
Step 1: Add the following ingredients to a large mixing bowl and mix well.
- 2 pounds (1 kg) bone-in skinless chicken (cut into 1 and ½-inch pieces)
- 2 medium potatoes (peeled and cut into quarters)
- 1 cup plain yogurt
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon ginger garlic paste
- 2 teaspoon salt
Step 2: Cover the bowl with a lid and refrigerate it for at least 2 hours or up to 18 hours.
Cook The Doi Murgi Curry
Step 3: Heat 5 tablespoon mustard oil in a pan over medium-high heat.
Step 4: Once the oil is hot, add the following spices and sauté for 4-5 seconds.
- 3-4 cloves (lightly crushed)
- 2 black cardamoms (lightly crushed)
- 2 bay leaves
- 4-5 dry red chilies
Step 5: Add 1 and ½ cups of thinly sliced onions and fry for 6-8 minutes, stirring frequently.
Step 6: Add 1 teaspoon chopped ginger and 10-12 cloves of peeled and smashed garlic and cook for 2 minutes, stirring frequently.
Step 7: Now add the following ingredients and cook for 15-20 seconds.
- 1 and ½ tablespoon coriander powder
- 1 teaspoon garam masala powder
- 2 teaspoon Kashmiri red chili powder
Step 8: Add the chicken along with the marinade to the pan and mix well.
Step 9: Reduce the heat to low.
Step 10: Cover the pan with a lid and cook over medium-low heat for 40-45 minutes, or until the chicken is thoroughly cooked. Stir a few times while cooking.
Note: I did not add any extra water while cooking the curry, as the chicken released its own water, which was sufficient. But you can add a cup of water if the curry is too thick for your liking.
Step 11: Check for salt and add more if needed. Serve!
Storage Suggestions
This curry can be stored in the refrigerator in an airtight container for 2-3 days. Reheat it in a pan or microwave until nicely hot before serving again. If the curry has thickened after refrigeration, then add some hot water before reheating.
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Doi Murgi Recipe
Ingredients
Marinate The Chicken
- 2 pounds skinless bone-in chicken (1 kg, cut into 1 and ½ inch pieces)
- 2 medium potatoes (peeled and cut into quarters)
- 1 cup plain yogurt (dahi, curd)
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon ginger garlic paste
- 2 teaspoons salt
For The Gravy
- 5 tablespoons mustard oil
- 3-4 cloves (laung) (lightly crushed)
- 2 whole black cardamoms (badi elaichi) (lightly crushed)
- 2 whole bay leaves (tejpatta)
- 4-5 whole dry red chilies
- 1 and ½ cup thinly sliced onions
- 1 teaspoon chopped ginger
- 10-12 cloves smashed garlic
- 1 and ½ tablespoons coriander powder
- 1 teaspoon garam masala powder
- 2 teaspoons Kashmiri red chilli powder
- salt (to taste)
Instructions
Marinate The Chicken
- Add chicken, potatoes, yogurt, lime juice, ginger garlic paste, and salt to a large mixing bowl and mix well.
- Cover the bowl with a lid and refrigerate for at least 2 hours or up to 18 hours.
Cook The Doi Murgi Curry
- Heat mustard oil in a pan over medium-high heat.
- Once the oil is hot, add cloves, black cardamoms, bay leaves, and red chilies, and saute for 4-5 seconds.
- Add onions and fry for 6-8 minutes, stirring frequently.
- Add ginger and garlic and fry for 2 minutes, stirring frequently.
- Now add coriander powder, garam masala powder, and red chili powder, and cook for 15-20 seconds.
- Add the chicken along with the marinade to the pan and mix well.
- Reduce the heat to low.
- Cover the pan with a lid and cook over medium-low heat for 40-45 minutes until the chicken is thoroughly cooked. Stir a few times while cooking.
- Note – I did not add any extra water while cooking the curry as the chicken released its own water, and the curry had the perfect consistency for me. However, you can add a cup of water if the curry is too thick for you.
- Check for salt and add more if needed. Serve!
I made this curry but without the black cardamoms and the mustard oil, purely because they didn’t stock them in Morrisons!
I have been looking for a curry that doesn’t contain tomatoes, nuts or chicken pea flour but still tastes amazing and this curry ticks all the boxes. All the flavours married so well together. I will be making this again for sure. Thank you Neha.
Good to know Andrea