Doi Murgi | Kolkata style Doi Chicken | Bengali Curd based Chicken Curry Recipe

Doi Murgi has never been regular at home while growing up. It was mostly the Runny Chicken Curry (Murgir Jhol) or Kosha Murgi when Maa or Mamoni was not cooking Aloo diye Mangshor Jhol for lunch. Though the use of Doi aka Curd was regular while cooking the meat at home. I probably had Doi Murgi for the first time at Chordibhai's place. From my mother's side, Chordibhai (my cousin) is one of the best family cooks so far. The treats at her place used to be special with the delicacies not regularly made at ours.

As much as I remember, it was a rich, aromatic chicken preparation with curd, and with a rich reddish color. That was the first time I had the Doi Chicken.

Now! How do I cook Doi Murgi?

It was the color of the Doi Murgi that surprises me then! The aromatic Chicken Curry is, needless to say, flavorful and rich, and no way has given the impression that the Chicken curry is dominated by Curd. I have had Doi Murgi several times after that, in fact, I make it quite regularly at my place now. Pasta prefers Doi Murgi over Kosha or other Bengali Chicken preparation, probably because of the sweeter taste.

My Doi Chicken Recipe

The recipe I use is, however, not Chordibhai's instead I developed mine. I use the famous Misti Doi along with the plain or sour curd while making the Doi Murgi. Along with a few chosen spices and loads of Doi (basically a 1:5 ratio for Misti and Tawk Doi), I cook (read slow cook) Doi Murgi. For the rest of the ingredients and process here is the recipe of Doi Murgi aka Bengali Chicken Curry with Curd that I have developed.

Here's how I make Doi Murgi at Debjanir Rannaghar!

Doi Murgi | Kolkata style Doi Murgi | Bengali Curd based Chicken Curry Recipe

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• Author: Debjani Chatterjee Alam
• Total Time: 8 hours 40 mins
• Yield: 6 People 1x

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Description

Doi Murgi aka Bengali Doi Chicken Curry is a curd-based Bengali Chicken Curry

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Ingredients

Units MUS Scale 1x2x3x

• 1 kg Chicken (medium-sized curry-cut pieces)

To marinate the Chicken:

• 200g Plain Curd
• 2 Tbsp. Onion Paste
• ½ Tsp. Ginger Paste
• ½ Tsp. Garlic Paste
• ½ Tsp. Cumin Powder
• ½ Tsp. Coriander Powder
• ½ Tsp. Bengali Garam Masala Powder
• ½ Tsp. Kashmiri Red Chili Powder
• ⅓ Tsp. Turmeric Powder
• 2 Tbsp. Mustard Oil

For Tempering:

• 2 inches 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 Tsp. Cumin Powder
• ½ Tsp. Coriander Powder
• 1 Tsp. Kashmiri Red Chili Powder
• ½ Tsp. Turmeric Powder
• 1 Tbsp. Mustard Oil

Other:

• 100g Misti Doi/ Sweet Curd
• 300g Plain Curd
• 4 Onion (Finely chopped)
• ½ Tsp. Ginger Paste
• 1 Tsp. Garlic Paste
• ½ Tsp. Bengali Garam Masala Powder
• 1 Tsp. Salt or to Taste
• 2.5 Tbsp. Mustard Oil
• ¼ Tsp. Kashmiri Red Chili Powder (Optional)
• ¼ Tsp. Turmeric Powder (Optional)

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Instructions

1. Wash and clean chicken pieces thoroughly.

Marination:

1. 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.
2. Use the measurements as mentioned in the "Marinade" part.
3. Marinate the chicken pieces with the mixture and put them in the refrigerator for 8 hours.

To make the Spice Paste before cooking:

1. 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:

1. Heat 2 Tbsp. Mustard Oil in a deep bottom pan until the color of the oil changes.
2. Temper the oil with Cinnamon Stick, Dry Red Chili, Bay Leaf, Green, Black Cardamom, Javitri, and clove.
3. Add finely chopped onion and cook till the Onions are crisp and brown in color.
4. Now add Ginger and Garlic paste and give a thorough mix.
5. Add little water to avoid burning and cook for a minute.
6. Keep the flame on the lower side.
7. Whip Misti Doi and Plain curd together and add.
8. Mix thoroughly and add a cup of water to avoid curdling.
9. Cook for 3-4 minutes.
10. Add salt to the mixture.
11. Now add the spice mix and cook for 2 more minutes or until the spices release oil from the side.
12. Add Chicken chunks along with the marinade.
13. Mix thoroughly and start cooking by covering the pan on low flame.
14. Stir in between.
15. The chicken will release moisture and hence no need to add extra water.
16. It will take around 15-20 minutes to soften the chicken.
17. Check the chcken in between to see whether the chicken is done or not.
18. 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 gives added color to the chicken chunks.
19. Keep cooking without covering the pan for 5 minutes.
20. Add Bengali Garam Masala and one Tsp. of Mustard Oil and mix lightly to finish the dish.

Notes

• If Misti Doi is not available, 100g more plain curd along with 1 Tbsp. Sugar.
• Adjust Chili Powder as per taste.

• Prep Time: 8 hours
• Cook Time: 40 mins
• Category: Side Dish
• Method: cooking
• Cuisine: Bengali

Nutrition

• Serving Size: 250g
• Calories: 467
• Sugar: 14.9g
• Sodium: 573mg
• Fat: 14.9g
• Saturated Fat: 2.6g
• Carbohydrates: 24.9g
• Fiber: 2.4g
• Protein: 53.6g
• Cholesterol: 133mg

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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 dolonchttrj@gmail.com. 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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