Desi Murgir Dum is a flavorful Bengali chicken curry made with Country Chicken. This special type of chicken, also known as "deshi murgi," sets it apart from your everyday Bengali chicken curry.
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My mother has not been a fan of chicken, but country chicken, also known as desi murgi, was something else entirely! Before I share the recipe for Bengali Desi Murgir Dum, let me explain what country chicken is. It's a special kind of chicken that isn't raised in large numbers on commercial farms. We call it Desi Murgi, where "desi" means local. It's pricier, has a slightly tougher texture, and takes longer to cook properly. Desi chicken is full of rich, natural flavors. Not everyone enjoys it, but if you do, you understand exactly why it's so good.
Curry Recipes from Home
I have grown up eating Mangshor Jhol on Sundays and by Mangsho Jhol I mean mainly Khashir Mangshor Jhol or Pathar Mangsher Jhol. However, Bengali runny chicken curry aka Murgir Jhol is another family favorite. I remember my mother and aunts often passing on the chicken, they just didn't care for it. Back then, Desi Chicken wasn't a common meal at our house, mainly because it was expensive and didn't yield much meat compared to farm-raised birds. It often cost as much as mutton, so my dad and uncles usually chose mutton instead.
Because Desi Murgi was a rare treat, my mother usually made a special dish with it: Desi Murgir Dum, a family favorite. It was a chicken curry without any potatoes, which was unusual for our home. Muktidada, our cook, would grind the spices by hand using the traditional "Shil-nora" (grinding stone). The result was a rich, thick gravy with tender pieces of Desi Murgi, making the Desi Murgir Dum pure comfort food.
Tips
I do follow Maa's recipe of Desi Murgir Dum whenever I cook this Chicken Curry at home. The "Moshla" is a blend of dry-roasted coconut, cashew nut, and red chili. I, though, did not use the Shil-Nora to make it! In case you are trying this recipe of Desi Murgir Dum and are not available with Country Chicken or don't like the earthy flavor, just replace it with normal chicken. The result will be as good as with Desi Murgi!
Recipe Card
Bengali Desi Murgir Dum | Bengali Country Chicken Curry
Desi Murgir Dum is a Bengali-style chicken curry prepared with Country Chicken. Country chicken aka deshi murgi makes it different from the regular Bengali chicken curry
Ingredients
- 1 kg Desi Murgi/ Country Chicken medium size pieces
- 3 Onion chopped
- 2 Onion Paste
- 1 Tbsp. Ginger Paste
- 1 Tbsp. Garlic Paste
- 4 Tbsp. Tomato Paste
- 100 g Curd
- 1 Tsp. Turmeric Powder
- 2 Tsp. Cumin Powder
- 2 Tsp. Coriander Powder
- 1 Tsp. Red Chili Powder
- 1 Tsp. Bengali Garam Masala Powder
- 1 Tbsp. Sugar
- 1 Tsp. Salt or to taste
- 4 Tbsp. Mustard Oil
Tempering
- 3 Bay leaf
- 4 Green Cardamom
- 1 Black Cardamom
- 1 inch Cinnamon stick
- 1 Red Chili
To make the Spice Paste:
- 2 Red Chili
- 2 Kashmiri Red Chili
- 10 clove Garlic
To make the Nut Paste
- 3 Tbsp. Scrapped Coconut
- 50 g. Cashewnut
Instructions
- Wash and pat dry chicken pieces.
- Marinate chicken chunks with 1 Tbsp. Mustard Oil, ½ Tsp. each of Turmeric Powder, Cumin Powder, Coriander Powder, Garam masala Powder, and 1 Tbsp. Garlic Paste for 8 hours.
Nut Paste:
- Dry roast scrapped coconut along with cashew nut for 2-3 minutes on low flame till both emit the aroma.
- Switch the flame off and let the nuts cool down.
- Make a paste of roasted cashew nut and roasted coconut after adding 3 Tbsp. of Water.
Spice Paste:
- Soak Red Chili and Kashmiri Chili in hot water for 15 minutes and make a smooth paste of the chilis along with garlic cloves.
To make the Desi Murgir Dum:
- Heat Mustard Oil in a deep bottom pan and temper the oil with Bay leaf, Green Cardamom, Black Cardamom, Cinnamon stick, and Red Chili.
- Add chopped Onion and cook until the onion turns brown in color.
- Add Onion Paste followed by the spice paste and ginger paste and cook for 3-4 minutes over low flame till the oil comes out from the mixture.
- Now add the Nut Paste, Tomato paste and cook until the aroma of uncooked tomato goes away.
- Add Turmeric Powder, cumin powder, Coriander powder and salt to taste and mix properly.
- Add Curd followed by sugar and cook till the oil comes out from the mixture.
- Now add marinated chicken chunks and coat with the spice mix and cook on low flame with continuous stirring for 8-10 minutes.
- Add 2 Cups of Water and cover the pan and cook over low flame till the Chicken Soften.
- Once the gravy thickens add Garam Masala Powder and mix.
- Serve Desi Murgir Dum with your choice of Carbohydrate side; preferably plain rice or Roti.
Notes
- In case using normal chicken instead of Country Chicken, reduce the cooking time after adding the chicken depending on the tenderness of the meat.
- Sugar is optional.
Nutrition
Chicken Recipes apart from Desi Murgir Dum from Debjanir Rannaghar
- Restaurant Style Chicken Malai Kebab (Also known as Malai Murgh)
- Kolkata style Chicken Bharta (also known as Murg Bhorta)
- Orange and Herb Roasted Chicken and Vegetables (Also known as Roast Chicken)
- Dak Bungalow Chicken Curry (also known as Chicken Dak Bungalow)
- Chicken Chaap (also known as Chaap Bhaja)
- Aam Kasundi Murgi (also known as Bengali Style Chicken in Mango Mustard Sauce)
- Doi Murgi (Also known as Kolkata style Doi Chicken)
- Bangladeshi Chicken Roast (also known as Biyebarir Chicken Roast)
- Goalondo Steamer Curry (also known as Boatman Style Chicken Curry)
- Kancha Lonka Murgi (also known as Bengali Chicken Curry cooked with the skin of Green Chili Paste)
Have you tried the Desi Murgir Dum from Debjanir Rannaghar!
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About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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