clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
%Desi Murgir Dum

Bengali Desi Murgir Dum | Bengali Country Chicken Curry

  • Author: Debjani Chatterjee
  • Prep Time: 20 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 mins
  • Yield: 6-7 People


A Bengali Chicken delicacy Desi Murgir Dum prepared with Country Chicken


  • Desi Murgi/ Country Chicken: 1 kg (medium size pieces)
  • Onion: 3 (chopped)
  • Onion: 2 (Paste)
  • Ginger Paste: 1 Tbsp.
  • Garlic Paste: 1 Tbsp.
  • Tomato Paste: 4 Tbsp.
  • Curd: 100g
  • Turmeric Powder: 1 Tsp.
  • Cumin Powder: 2 Tsp.
  • Coriander Powder: 2 Tsp.
  • Red Chili Powder: 1 Tsp.
  • Garam Masala Powder: 1 Tsp.
  • Sugar: 1 Tbsp.
  • Salt: to taste
  • Mustard Oil: 4 Tbsp.


  • Bay leaf: 2-3
  • Green Cardamom: 3-4
  • Black Cardamom: 1
  • Cinnamon stick: 1"
  • Red Chili: 1

To make the Spice Paste:

  • Red Chili: 2
  • Kashmiri Red Chili: 2
  • Garlic: 10 clove

To make the Nut Paste:

  • Scrapped Coconut: 3 Tbsp.
  • Cashewnut: 50g.


  1. [url href=""][/url]
  2. Wash and pat dry chicken pieces.
  3. Marinate chicken chunks with 1 Tbsp. Mustard Oil, 1/2 Tsp. each of Turmeric Powder, Cumin Powder, Coriander Powder, Garam masala Powder and 1 Tbsp. Garlic Paste for 8 hours.

Nut Paste:

  1. Dry roast scrapped coconut along with cashew nut for 2-3 minutes on low flame till both emit the aroma.
  2. Switch the flame off and let the nuts cool down.
  3. Make a paste of roasted cashew nut and roasted coconut after adding 3 Tbsp. of Water.

Spice Paste:

  1. [url href=""][/url]
  2. 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:

  1. Heat Mustard Oil in a deep bottom pan and temper the oil with Bay leaf, Green Cardamom, Black Cardamom, Cinnamon stick and Red Chili.
  2. Add chopped Onion and cook until the onion turns brown in color.
  3. 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.
  4. Now add the Nut Paste, Tomato paste and cook until the aroma of uncooked tomato goes away.
  5. Add Turmeric Powder, cumin powder, Coriander powder and salt to taste and mix properly.
  6. Add Curd followed by sugar and cook till the oil comes out from the mixture.
  7. Now add marinated chicken chunks and coat with the spice mix and cook on low flame with continuous stirring for 8-10 minutes.
  8. Add 2 Cups of Water and cover the pan and cook over low flame till the Chicken Soften.
  9. Once the gravy thickens add Garam Masala Powder and mix.
  10. Serve Desi Murgir Dum with your choice of Carbohydrate side; preferably plain rice or Roti.


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.

  • Category: Chicken
  • Cuisine: Bengali


  • Serving Size: 150g
  • Calories: 421
  • Sugar: 4.6g
  • Sodium: 1164mg
  • Fat: 21.1g
  • Saturated Fat: 7.6g
  • Carbohydrates: 11.2g
  • Fiber: 2.5g
  • Protein: 45.7g
  • Cholesterol: 112mg
Recipe Card powered byTasty Recipes