Bengali Doi Murgi (Bengali Chicken Curry Recipe with Curd)

Bengali Doi Murgi or Bengali Chicken Curry with Curd 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 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. Addition of potato is a must just like in any other bengali delicacy. 

An aromatic dish made using chicken, onions and lot of curd flavoured 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 as 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 flavour.

Some of the other recipes unique to the area are Bengali Luchi, Bengali Style Cholar Dal, Bengali Begun Bhaja, Bengali Aloo Dum and the traditional Bengali sweet Sandesh.

Bengali Chicken Curry Ingredients

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 flavouring, 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 flavours and taste delicious.

Bengali garam masala adds it’s 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 it’s lovely aroma and couldn’t resist myself from adding it in the curry 🙂

How to make Bengali Garam Masala?

Dry roast 2 tbsp green cardamom, 2 tbsp cloves and 2 stick cinnamon. Grind to make a slightly coarse powder. Use as required.

What to serve with Bengali Chicken Curry?

This curried chicken dish can be eaten with steamed white rice, pulao, Luchi or some roti. The flavours 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 Recipe or Bengali Chicken Curry Recipe with Curd is also a hot favourite especially during the Bengali New Year – Nabo Borsho celebrations. Here is how to make Bengali Doi Murgi Recipe.

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Kosha Mangsho

Aloo Posto

Mishti Pulao

Mutton Korma

How to make Bengali Chicken Curry Step by Step

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 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

4.16 from 13 votes

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Bengali Doi Murgi

Bengali Doi Murgi Recipe or Bengali Chicken Curry Recipe with Curd is a delicious bengali style chicken curry where chicken is cooked in a spicy yogurt sauce.

Course Main Course

Cuisine Indian

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4 people

Calories 466 kcal

Author Neha Mathur

Ingredients

For marinating the chicken

• 1 kg Chicken Curry Cut
• 2 Potatoes Peeled and cut into quarters.
• 1 cup Yogurt
• 1 tbsp Lemon Juice
• 1 tsp Ginger Paste
• 1 tsp Garlic Paste
• 1 tsp Salt

For the gravy

• 4 tbsp Mustard Oil
• 3-4 Cloves Crushed
• 2 Black Cardamom Crushed
• 2 Bay Leaves
• 4-5 Dry Red Chillies
• 1 and 1/2 cup Onion Thinly Sliced
• 1 tsp Ginger Chopped
• 10-12 Cloves Garlic Smashed
• 1 and 1/2 tbsp Coriander Powder
• 1 tsp Bengali Garam Masala Powder
• 2 tsp Kashmiri Red Chilli Powder
• Salt to taste
• 2 tbsp Kasuri Methi Optional. It is not a part of traditional recipe but since I like the flavour, I add it.

Instructions

1. Add all the ingredients for marinating the chicken in a bowl and mix well.

2. Cover the bowl and keep in refrigerator for at least 2 hours.

3. Heat mustard oil in a pan

4. Once the oil is hot, add cloves, black cardamom, bay leaves and dry red chillies.

5. Add onion and fry for 4-5 minutes.

6. Add ginger and garlic and fry for 2 minutes.

7. Now add coriander powder and red chilli powder and cook for a few seconds.

8. Add the chicken along with the marinade.

9. Adjust the salt.

10. Cover the pan and cook on medium low heat for 25-30 minutes until the chicken is cooked.

11. Remove the cover and cook for another 3-4 minutes until the gravy is slightly reduced.

12. Add kasuri Methi and cook for another minute. (Optional)

13. Serve hot with steamed rice.

Nutrition Facts

Bengali Doi Murgi

Amount Per Serving

Calories 466 Calories from Fat 306

% Daily Value*

Fat 34g52%

Saturated Fat 8g50%

Cholesterol 97mg32%

Sodium 724mg31%

Potassium 554mg16%

Carbohydrates 13g4%

Fiber 2g8%

Sugar 5g6%

Protein 26g52%

Vitamin A 1075IU22%

Vitamin C 72.3mg88%

Calcium 131mg13%

Iron 2.2mg12%

* Percent Daily Values are based on a 2000 calorie diet.

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