Bengali Doi Murgi or Bengali Chicken Curry is a delicious Bengali style chicken curry where chicken is cooked in a spicy yogurt sauce. Here is how to make this Bengali style chicken curry Recipe (Step by Step).
Fall in love with this Bengali chicken curry or Murgir Jhol of succulent chicken and potatoes cooked till tender in a tantalizing broth.
Recently I spoke to a few of my friends from Bengal and I discovered how each family has a traditional chicken curry recipe of their own and it’s not often that you’ll find two curries that taste exactly the same.
This chicken curry is simple to make and tastes absolutely delicious.
The addition of potato is a must just like in any other Bengali delicacy.
An aromatic dish made using chicken, onions, and a lot of yogurt flavored with a medley of spices that renders this chicken curry a beautiful aroma and a unique taste.
The gravy is kept thin and it’s also called patla murgir jhol.
Just like Kosha Mangsho, this dish will take you on a journey to the culinary style of Bengal where mustard oil is put to good use and it’s this unique element that lends every dish its distinct flavor.
This Bengali chicken curry calls for the subtle use of popular Indian spices like Cloves, Black Cardamom, and Bay Leaves that leaves a very mild flavoring, without overpowering the whole dish.
Mustard oil is also loaded with tons of health benefits, from promoting heart health to improving blood circulation, making it an ideal oil to cook with.
No Bengali curry can be made without adding potatoes to it. Peel the potatoes and cut them into half or quarter and add them in the curry.
They will absorb all the flavors and taste delicious.
Bengali garam masala adds it’s a unique touch to this Bengali Chicken curry and is highly recommended.
Kasuri Methi is never added in a traditional version of Bengali Chicken Curry but I like to use this ingredient for its lovely aroma and couldn’t resist myself from adding it in the curry 🙂
How to make Bengali Garam Masala?
Dry roast 2 tablespoon green cardamom, 2 tablespoon cloves, and 2 stick cinnamon. Grind to make a slightly coarse powder. Use as required.
This curried chicken dish can be eaten with steamed white rice, pulao, Luchi, or some roti.
The flavors of this curry combined with potatoes gives it a wholesome touch making it a complete meal in itself with a bowl of rice or roti.
Make sure to make it for your Poila Baisakh Menu.
Indulge in this ultimate comfort food, versatile for every occasion, whether it’s a simple meal at home or an extravagant party, this dish will fit right in.
Bengali Doi Murgi is also a hot favorite especially during the Bengali New Year – Nabo Borsho celebrations.
You might also like
Step by Step Recipe
Add all the ingredients for marinating the chicken in a bowl and mix well. Cover the bowl and keep in the refrigerator for at least 2 hours.
Heat mustard oil in a pan.
Once the oil is hot, add cloves, black cardamom, bay leaves, and dry red chillies.
Add onion and fry for 4-5 minutes.
Add ginger and garlic and fry for 2 minutes.
Now add coriander powder, Bengali Garam Masala powder and red chilli powder and cook for a few seconds.
Add the chicken and potatoes along with the marinade.
Adjust the salt. Cover the pan and cook on medium-low heat for 25-30 minutes until the chicken is cooked.
Remove the cover and cook for another 3-4 minutes until the gravy is slightly reduced. Add Kasuri Methi (Optional) and cook for another minute. Serve hot with steamed rice.
Bengali Chicken Curry Recipe
For marinating the chicken
- 1 kg Chicken (Curry Cut)
- 2 Potatoes (Peeled and cut into quarters.)
- 1 cup Yogurt
- 1 tablespoon Lemon Juice
- 1 teaspoon Ginger Paste
- 1 teaspoon Garlic Paste
- 1 teaspoon Salt
For the gravy
- 4 tablespoon Mustard Oil
- 3-4 Cloves (Crushed)
- 2 Black Cardamom (Crushed)
- 2 Bay Leaves
- 4-5 Dry Red Chillies
- 1 and ½ cup Onion (Thinly Sliced)
- 1 teaspoon Ginger (Chopped)
- 10-12 Cloves Garlic (Smashed)
- 1 and ½ tablespoon Coriander Powder
- 1 teaspoon Bengali Garam Masala Powder
- 2 teaspoon Kashmiri Red Chilli Powder
- Salt to taste
- 2 tablespoon Kasuri Methi (Optional. It is not a part of traditional recipe but since I like the flavour, I add it. )
- Add all the ingredients for marinating the chicken in a bowl and mix well.
- Cover the bowl and keep in refrigerator for at least 2 hours.
- Heat mustard oil in a pan
- Once the oil is hot, add cloves, black cardamom, bay leaves and dry red chillies.
- Add onion and fry for 4-5 minutes.
- Add ginger and garlic and fry for 2 minutes.
- Now add coriander powder. Bengali garam masala powder and red chilli powder and cook for a few seconds.
- Add the chicken along with the marinade.
- Adjust the salt.
- Cover the pan and cook on medium low heat for 25-30 minutes until the chicken is cooked.
- Remove the cover and cook for another 3-4 minutes until the gravy is slightly reduced.
- Add kasuri Methi and cook for another minute. (Optional)
- Serve hot with steamed rice.