Doi Murgi Recipe (Bengali Style Yogurt Chicken Curry)

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, thin, and soupy.

Every Bengali home has its way of making it, but this recipe, shared by a Bengali friend’s mom, remains my favorite. I tasted it once at her home and liked it so much that I asked her mom for the recipe. I have been making this curry since then, and it has never disappointed me.

This gluten-free 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 as an indulgent weekend meal.

How To Make Doi Murgi

Marinate The Chicken

Step 1: Add the following ingredients to a large mixing bowl and mix well.

• 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

Step 2: Cover the bowl with a lid and refrigerate it for at least 2 hours or up to 18 hours.

Cook The Doi Murgi Curry

Step 3: Heat 5 tablespoon mustard oil in a pan over medium-high heat.

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

• 3-4 cloves (lightly crushed)
• 2 black cardamoms (lightly crushed)
• 2 bay leaves
• 4-5 dry red chilies

Step 5: Add 1 and ½ cups of thinly sliced onions and fry for 6-8 minutes, stirring frequently.

Step 6: Add 1 teaspoon chopped ginger and 10-12 cloves of peeled and smashed garlic and cook for 2 minutes, stirring frequently.

Step 7: 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

Step 8: Add the chicken and marinade to the pan, then mix well.

Step 9: Reduce the heat to low. Cover the pan with a lid and cook over medium-low heat for 40-45 minutes, or until the chicken is thoroughly cooked. Stir a few times while cooking.

Step 10: Check for salt and add more if needed. Serve!

Storage Suggestions

This curry can be stored in the refrigerator in an airtight container for 2-3 days. Reheat it in a pan or in the microwave until it’s nicely hot before serving again. If the curry has thickened after refrigeration, then add some hot water before reheating.