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. Add coriander powder and red chilli powder and cook for a few seconds. Add the chicken 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 and cook for another minute. Serve hot with steamed rice.

Bengali Doi Murgi

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

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.

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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.