Doi Murgi (Bengali Style Yogurt Chicken Curry)

4.67 from 3 votes

Doi Murgi (Bengali Style Yogurt Chicken Curry) is a simple chicken curry made in every Bengali household. Bone-in chicken is cooked with potatoes in a thin yogurt-based curry. This curry is best served with steamed rice, roti, or luchi.

Here are a few more Bengali recipes that you may like: Chicken Rezala, Bengali Aloo Posto, Begun Bhaja, Bengali Dum Aloo, Tomato Khejur Chutney, and Tok Dal.

Bengali chicken curry (Doi Murgi) served in a bowl.
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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 and soupy in texture.

Every Bengali home has its way of making it, but this recipe shared by a Bengali friend’s mom remains my favorite.

This 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 indulgent weekend meals.

Ingredients

Bengali doi murgi marination ingredients.
Bengali doi murgi curry ingredients list 1.
Bengali doi murgi curry ingredients list 2.

To Marinate The Chicken

For the best taste, use skinless bone-in chicken pieces. If you are not a bone-in chicken person, you can use boneless chicken cut into small pieces.

Use any variety of potatoes for this curry.

You will also need plain yogurt (dahi, 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, then you can use any cooking oil.

Spice Powders – This curry uses basic spice powders such as 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

Marinate The Chicken

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
Marination ingredients added to a bowl.

Cover the bowl with a lid and keep it in the refrigerator for at least 2 hours or a maximum of 18 hours.

Marinated chicken.

Cook The Doi Murgi Curry

Heat 5 tablespoon mustard oil in a pan over medium-high heat.

Mustard oil heating in a pan.

Once the oil is hot, add the following spices and saute for 4-5 seconds.

  • 3-4 cloves (lightly crushed)
  • 2 black cardamoms (lightly crushed)
  • 2 bay leaves
  • 4-5 dry red chilies
Whole spices added to hot oil.

Add 1 and ½ cups of thinly sliced onions and fry for 6-8 minutes, stirring frequently.

Thinly sliced onions added to the pan.

Add 1 teaspoon chopped ginger and 10-12 cloves of peeled and smashed garlic and cook for 2 minutes, stirring frequently.

Ginger and garlic added to the pan.

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
Coriander powder, garam masala powder and chili powder added to the pan.

Add the chicken along with the marinade to the pan and mix well.

Marinated chicken added to the pan.

Reduce the heat to low.

Cover the pan with a lid and cook on medium-low heat for 40-45 minutes until the chicken is cooked well. Stir a few times while cooking.

Pan covered with a lid.

Note – I did not add any extra water while cooking the curry as the chicken released its water, which was enough. But you can add a cup of water if the curry is too thick for your liking.

Check for salt and add more if needed. Serve!

Ready Doi murgi (Bengali chicken curry).

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Doi Murgi (Bengali Style Yogurt Chicken Curry) is a simple chicken curry made in every Bengali household. Bone-in chicken is cooked with potatoes in a thin yogurt-based curry. This curry is best served with steamed rice, roti, or luchi (gluten-free).
4.67 from 3 votes

Doi Murgi Recipe (Bengali Style Yogurt Chicken Curry)

Doi Murgi (Bengali Style Yogurt Chicken Curry) is a simple chicken curry made in every Bengali household. Bone-in chicken is cooked with potatoes in a thin yogurt-based curry. This curry is best served with steamed rice, roti, or luchi.
Prep: 10 minutes
Cook: 1 hour
Marination Time: 2 hours
Total: 3 hours 10 minutes
Servings: 4 people

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)
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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 keep it in the refrigerator for at least 2 hours or a maximum of 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 on medium-low heat for 40-45 minutes until the chicken is cooked well. 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 was of perfect consistency for me. But you can add a cup of water if the curry is thick for you.
  • Check for salt and add more if needed. Serve!

Video

YouTube video

Notes

If you are not a bone-in chicken person, you can use boneless chicken cut into small pieces to mak Doi Murgi.

Nutrition

Calories: 456kcal, Carbohydrates: 26g, Protein: 31g, Fat: 25g, Saturated Fat: 5g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 13g, Trans Fat: 0.03g, Cholesterol: 137mg, Sodium: 1339mg, Potassium: 961mg, Fiber: 4g, Sugar: 5g, Vitamin A: 412IU, Vitamin C: 26mg, Calcium: 120mg, Iron: 2mg
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Recipe Rating




14 Comments

  1. 5 stars
    Another fabulous recipe! My mom passed about 6 years ago before she could properly teach me how to make her chicken curry. This recipe perfectly replicated it. Thank you!

  2. This is one of the few recipes from the internet that actually works.I followed it to the t and it was perfect.Thanks

  3. 5 stars
    Made some minor changes but the recipe was amazing. Definitely going to make it again and again. Thank you!