Doi Murgi is a gently spiced Bengali chicken curry made with sweetened curd, called Mishti Doi, and a blend of carefully chosen spices.
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Growing up, Doi Murgi wasn't a regular dish at our home. We usually had Runny Chicken Curry (Murgir Jhol) or Kosha Murgi, unless Mom or Mamoni made Aloo diye Mangshor Jhol for lunch. Although, we often used curd when cooking meat. I think I first tasted Doi Murgi at my cousin Chordibhai's house. He's one of the best cooks in our family on my mother's side, and meals at his place were always special, featuring dishes we didn't have at home very often.
I remember a rich, fragrant chicken dish with curd and a beautiful reddish color. That was my first experience with Doi Chicken.
Now! How do I cook Doi Murgi?
What surprised me most was its color! The aromatic Chicken Curry was incredibly flavorful and rich, with no hint that the curd was the main ingredient.
Pasta's favorite dish these days is Doi Murgi, and she seems to prefer it over other Bengali chicken dishes like Kosha, likely because of its sweeter flavor.
Tips!
The recipe I use isn't Chordibhai's; instead, I've created my own version. My Doi Murgi includes both the famous Misti Doi and plain yogurt. With a blend of carefully selected spices and lots of yogurt (about a 1:5 ratio of sweet to sour), I slow-cook the chicken to perfection. For the full list of ingredients and instructions, here's my recipe for Doi Murgi, also known as Bengali Chicken Curry with Curd.
Here's how I make Doi Murgi at Debjanir Rannaghar!
Recipe Card
Doi Murgi | Kolkata style Doi Murgi | Bengali Curd based Chicken Curry Recipe
Doi Murgi aka Bengali Doi Chicken Curry is a curd-based Bengali Chicken Curry
Ingredients
- 1 kg Chicken medium-sized curry-cut pieces
To marinate the Chicken:
- 200 g Plain Curd
- 2 tablespoon Onion Paste
- ½ teaspoon Ginger Paste
- ½ teaspoon Garlic Paste
- ½ teaspoon Cumin Powder
- ½ teaspoon Coriander Powder
- ½ teaspoon Bengali Garam Masala Powder
- ½ teaspoon Kashmiri Red Chili Powder
- ⅓ teaspoon Turmeric Powder
- 2 tablespoon Mustard Oil
For Tempering:
- 2 Cinnamon Stick
- 1 Dry Red Chili
- 1 Bay Leaf
- 4 Green Cardamom
- 2 Black Cardamom
- 2 strings Javitri / Mace
- 10 Clove
To make the Spice Paste:
- ½ teaspoon Cumin Powder
- ½ teaspoon Coriander Powder
- 1 teaspoon Kashmiri Red Chili Powder
- ½ teaspoon Turmeric Powder
- 1 tablespoon Mustard Oil
Other:
- 100 g Misti Doi/ Sweet Curd
- 300 g Plain Curd
- 4 Onion Finely chopped
- ½ teaspoon Ginger Paste
- 1 teaspoon Garlic Paste
- ½ teaspoon Bengali Garam Masala Powder
- 1 teaspoon Salt or to Taste
- 2.5 tablespoon Mustard Oil
- ¼ teaspoon Kashmiri Red Chili Powder Optional
- ¼ teaspoon Turmeric Powder Optional
Instructions
- Wash and clean chicken pieces thoroughly.
Marination:
- Take Plain Curd, Onion Paste, Ginger Paste, Garlic Paste, Cumin Powder, Coriander Powder, Bengali Garam Masala Powder, Kashmiri Red Chili Powder, Turmeric Powder, along with Mustard Oil.
- Use the measurements as mentioned in the "Marinade" part.
- Marinate the chicken pieces with the mixture and put them in the refrigerator for 8 hours.
To make the Spice Paste before cooking:
- Mix Cumin Powder, Coriander Powder, Kashmiri Red Chili Powder, Turmeric Powder, and Mustard Oil to make a thick spice paste.
Doi Murgi/ Doi Chicken, the final process of Cooking:
- Heat 2 tablespoon Mustard Oil in a deep bottom pan until the color of the oil changes.
- Temper the oil with Cinnamon Stick, Dry Red Chili, Bay Leaf, Green, Black Cardamom, Javitri, and Clove.
- Add finely chopped onion and cook till the Onions are crisp and brown in color.
- Now add Ginger and Garlic paste and give a thorough mix.
- Add a little water to avoid burning and cook for a minute.
- Keep the flame on the lower side.
- Whip Misti Doi and Plain curd together and add.
- Mix thoroughly and add a cup of water to avoid curdling.
- Cook for 3-4 minutes.
- Add salt to the mixture.
- Now add the spice mix and cook for 2 more minutes or until the spices release oil from the side.
- Add Chicken chunks along with the marinade.
- Mix thoroughly and start cooking by covering the pan on a low flame.
- Stir in between.
- The chicken will release moisture, and hence no need to add extra water.
- It will take around 15-20 minutes to soften the chicken.
- Check the chicken in between to see whether the chicken is done or not.
- Once the chicken is cooked completely, sprinkle a little red chili powder and turmeric powder over the chicken pieces as shown in the picture. This step is optional, but it gives added color to the chicken chunks.
- Keep cooking without covering the pan for 5 minutes.
- Add Bengali Garam Masala and one teaspoon of Mustard Oil and mix lightly to finish the dish.
- Serve Doi Murgi hot with steamed rice, or pulao, or luchi, or tinkona porota!
Notes
- If Misti Doi is not available, 100g more plain curd along with 1 Tbsp. Sugar.
- Adjust Chili Powder as per taste.
Nutrition
Chicken Recipes from Debjanir Rannaghar
- Restaurant-style Butter Chicken | Murgh Makhani | Chicken Makhani
- Chicken Kosha | Bengali Kosha Murgir Mangsho
- Aam Kasundi Murgi (also known as Bengali Style Chicken in Mango Mustard Sauce)
- Bengali Desi Murgir Dum (also known as Bengali Country Chicken Curry)
- Restaurant Style Chicken Malai Kebab (also known as Chicken Reshmi Kebab | Murg Malai Kebab)
- Chicken Mayonnaise Sandwich (also known as chicken sandwich)
- Kancha Lonka Murgi (also known as Bengali Chicken Curry cooked with the skin of Green Chili Paste)
- Authentic Green Thai Chicken Curry (also known as green curry)
- Chicken Chaap (also known as Chaap Bhaja)
- Dak Bungalow Chicken Curry (also known as Chicken Dak Bungalow)
- Orange and Herb Roasted Chicken and Vegetables (also known as Roast Chicken)
- Kolkata style Chicken Bharta | Down the memory lane with Chicken Bharta
- Tandoori Chicken | Gas Oven Chicken Tandoori Recipe step-by-step video
- Bengali Chicken Stew: A Bowl Full of Health
- Robibarer Murgir Jhol (also known as Bengali chicken curry)
- Kerala style chicken stew (also known as Kerala chicken stew)
- Kolkata Style Egg Chicken Chow Mien (also known as street style hakka chicken chow mien)
- Goalondo Steamer Curry (also known as Boatman Style Chicken Curry)
- Pish-Pash (also known as Pish Pash, the Indian Rice and Chicken Hotchpotch)
Pairing
Have you tried the Doi Murgi aka Bengali Doi Chicken Recipe from Debjanir Rannaghar?
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here at [email protected]. On Instagram, you can use my hashtag #debjanirrannaghar, or, in addition, you can tag me at @foodofdebjani.
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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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