on Sep 15, 2022, Updated Oct 30, 2023 Here are a few more Bengali recipes that you may like: Chicken Rezala, Bengali Aloo Posto, Begun Bhaja, Bengali Dum Aloo, Tomato Khejur Chutney, and Tok Dal.
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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 way of making it, but this recipe shared by a Bengali friend’s mom remains my favorite. This 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 indulgent weekend meals. Use any variety of potatoes for this curry. You will also need plain yogurt (dahi, curd), freshly squeezed lime juice, ginger garlic paste, and salt.
For The Gravy
Whole Spices – To flavor the doi murgi curry, Use Indian whole spices like cloves (laung), black cardamom (badi elaichi), dry red chilies, and bay leaves (tejpatta). 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.
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 2 teaspoon salt
Cover the bowl with a lid and keep it in the refrigerator for at least 2 hours or a maximum of 18 hours. Once the oil is hot, add the following spices and saute for 4-5 seconds.
3-4 cloves (lightly crushed) 2 black cardamoms (lightly crushed) 2 bay leaves 4-5 dry red chilies
Add 1 teaspoon chopped ginger and 10-12 cloves of peeled and smashed garlic and cook for 2 minutes, stirring frequently.
1 and ½ tablespoon coriander powder 1 teaspoon garam masala powder 2 teaspoon Kashmiri red chili powder
Add the chicken along with the marinade to the pan and mix well. Cover the pan with a lid and cook on medium-low heat for 40-45 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 water, which was enough. But you can add a cup of water if the curry is too thick for your liking. Check for salt and add more if needed. Serve!
