Doi Murgi Recipe (Bengali Style Yogurt Chicken Curry)

A bowl of Doi Murgi chicken curry with potatoes in a rich, orange sauce, garnished with dried red chili. Lemon wedges and fresh cilantro are scattered around on a dark surface.

4.84 from 6 votes

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.

Prep Time10

Cook Time1

Marination Time2

Total Time3 10

Course: Main Course

Cuisine: Bengali, Indian

Diet: Gluten Free

Servings: people

Author: Neha Mathur

Ingredients

Marinate The Chicken

1 kilogram skinless bone-in chicken cut into 1 and ½ inch 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 (laung) lightly crushed
2 whole black cardamoms (badi elaichi) lightly crushed
2 whole bay leaves (tejpatta)
4-5 whole dry red chilies
1 and ½ cup thinly sliced onions
1 teaspoon chopped ginger
10-12 cloves smashed garlic
1 and ½ tablespoons coriander powder
1 teaspoon garam masala powder
2 teaspoons Kashmiri red chilli powder
salt to taste

US Customary - Metric

Instructions

Marinate The Chicken

Add chicken, potatoes, yogurt, lime juice, ginger garlic paste, and salt to a large mixing bowl and mix well.

Use 500 g of boneless chicken pieces if you don't like bone-in chicken. I prefer thighs, but breasts are also fine.

Cover the bowl with a lid and refrigerate for at least 2 hours or up to 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 over medium-low heat for 40-45 minutes until the chicken is thoroughly cooked. Stir a few times while cooking.

I did not add any extra water while cooking the curry as the chicken released its own water, and the curry had the perfect consistency for me. However, you can add a cup of water if the curry is too thick for you.

Check for salt and add more if needed. Serve!

Video

Nutrition