Doi Murgi (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 (gluten-free).

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

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• About This Recipe
• Ingredients
• How To Make Doi Murgi
• Serving Suggestions
• Storage Suggestions
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About This Recipe

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 own way of making it, but this recipe remains to be my favorite.

This Doi Murgi recipe is easy to make, uses simple pantry ingredients, and comes together real quick, making it perfect for weeknight dinners.

Serve it with steamed rice and a squeeze of lime juice for a hearty meal. You can also make it for potlucks or indulgent weekend meals.

Ingredients

To Marinate The Chicken

Use skinless bone-in chicken pieces for the best taste. 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), lime juice, ginger garlic paste, and salt.

For The Gravy

Whole Spices – Use Indian whole spices like cloves, black cardamoms, dry red chilies, and bay leaves to flavor the doi murgi curry.

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 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, and 2 teaspoon 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 5 tablespoon mustard oil in a pan over medium-high heat.

Once the oil is hot, add 3-4 cloves (lightly crushed), 2 black cardamoms (lightly crushed), 2 bay leaves, and 4-5 dry red chilies, and saute for 4-5 seconds.

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

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

Now add 1 and ½ tablespoon coriander powder, 1 teaspoon garam masala powder, and 2 teaspoon Kashmiri 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 30-35 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!

Serving Suggestions

Doi Murgi is popularly served with steamed rice or luchi in Bengali households. You can also serve it with jeera rice, lightly spiced pulao, or phulka.

Storage Suggestions

Bengali Yogurt Chicken Curry can be stored for 3-4 days in an air-tight container in the refrigerator. Reheat in a pan or microwave until nice and hot before serving.

Add some water while reheating to adjust the consistency if the curry has thickened after refrigeration.

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