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    Whisk Affair » Recipes » Indian Gluten Free » Doi Murgi (Bengali Style Yogurt Chicken Curry)

    Published: Sep 15, 2022 | Last Updated On: Sep 16, 2022 by Neha Mathur

    Doi Murgi (Bengali Style Yogurt Chicken Curry)

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    Jump to Recipe

    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.

    Bengali chicken curry (Doi Murgi) served in a bowl.
    Jump to:
    • About This Recipe
    • Ingredients
    • How To Make Doi Murgi
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    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

    Bengali doi murgi marination ingredients

    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

    Bengali doi murgi ingredients 1
    Bengali doi murgi ingredients 2

    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.

    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 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.

    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 fry for 2 minutes, stirring frequently.

    Ginger and garlic added to the pan.

    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.

    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 30-35 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 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!

    Ready Doi murgi (Bengali chicken curry).

    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.

    You Might Also Like

    • Punjabi Tariwala Chicken
    • Bihari Chicken Curry
    • Tamil Nadu Style Chicken Salna
    • Chicken Keema Curry (Indian Chicken Mince Curry)

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    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).

    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 (gluten-free).
    4.67 from 3 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Diet: Gluten Free
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 4 people
    Calories: 456kcal
    Author: Neha Mathur

    Ingredients 

    Marinate The Chicken

    • 2 pounds skinless bone-in chicken (1 kg, cut into 1 and ½inch 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 (lightly crushed)
    • 2 whole black cardamoms (lightly crushed)
    • 2 whole bay leaves
    • 4-5 whole dry red chilies
    • 1-½ cup thinly sliced onions
    • 1 teaspoon chopped ginger
    • 10-12 cloves smashed garlic
    • 1-½ 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 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!

    Video

    https://www.youtube.com/watch?v=1nvWkZcrjuM

    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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    More Indian Gluten Free Recipes

    • Kerala Prawn Curry (Chemmeen Curry)
    • Mughlai Shahi Paneer Korma
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    • Gucchi Pulao

    Reader Interactions

    Comments

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      Recipe Rating




    1. Pamela (BrooklynFarmGirl)

      June 20, 2017 at 11:29 pm

      I love all the unique flavors in this dish! It looks very tasty 🙂

      Reply
    2. brijesh macwan

      July 05, 2018 at 5:31 am

      nice presentation.

      Reply
      • Neha Mathur

        July 05, 2018 at 10:13 am

        Thnx a lot 🙂

        Reply
    3. Afreen Zeb

      July 20, 2018 at 5:18 pm

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

      Reply
      • Neha Mathur

        July 23, 2018 at 2:47 am

        Thnx a lot for trying and leaving your feedback 🙂

        Reply
    4. Palash

      November 26, 2018 at 6:39 pm

      4 stars
      Nice recipe

      Reply
      • Neha Mathur

        November 27, 2018 at 1:52 pm

        Thnx

        Reply
    5. manjari

      March 28, 2019 at 5:43 am

      I am sure that the recepie is great . Will make it today without the kasoori methi…

      Reply
      • Neha Mathur

        March 31, 2019 at 12:06 pm

        Do try and share your feedback.

        Reply
    6. Antima

      November 01, 2021 at 6:31 pm

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

      Reply
    7. Stacy

      July 31, 2022 at 3:58 am

      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!

      Reply

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