Doi Murgi is a flavourful Bengali chicken curry featuring sweet yogurt, known as Mishti Doi, and a carefully selected mix of spices. This simple Bengali chicken curry recipe is perfect if you're looking to try something new beyond your usual chicken dishes.
Jump to:
- Debjani's Note
- Step-by-step instructions - Bengali Doi Murgi Recipe
- Tips!
- Frequently Asked Questions
- Here's how I make Doi Murgi at Debjanir Rannaghar!
- Recipe Card
- Chicken Recipes from Debjanir Rannaghar
- Pairing Bengali Doi Murgi
- Have you tried the Doi Murgi aka Bengali Doi Chicken Recipe from Debjanir Rannaghar?
- Doi Murgi pin for your Pinterest board!
Debjani's Note
Growing up, Doi Murgi wasn't a common chicken dish cooked in our home. We usually enjoyed runny chicken curry (Murgir Jhol) or Kosha Murgi, unless Maa or Mamoni, my aunt, prepared Aloo diye Mangshor Jhol for lunch. While we often used yogurt when cooking meat, I believe I first tasted Doi Murgi at my cousin's house, whom I call Chordibhai. She is one of the best cooks on my mother's side of the family, and meals at her home were always special, featuring dishes we didn't often have at our own. I distinctly recall a rich, fragrant chicken dish with yogurt and a beautiful reddish color. That was my first encounter with Doi Chicken. What surprised me most was its vibrant color! The aromatic chicken curry was incredibly flavorful and rich, yet it showed no sign that yogurt was its main ingredient.
These days, we rarely see each other, and I now prepare this Doi Chicken in my own kitchen!
It appears Pasta's current favorite is Doi Murgi, which she seems to enjoy more than other Bengali chicken dishes like Kosha, probably because of its balanced sweet and spicy flavors.
Step-by-step instructions - Bengali Doi Murgi Recipe
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Let's see how to cook doi murgi at home!
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First, thoroughly wash and clean the chicken pieces.
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For the marinade, combine plain yogurt, onion paste, ginger paste, garlic paste, cumin powder, coriander powder, Bengali garam masala powder, Kashmiri red chili powder, turmeric powder, and mustard oil. Use the amounts specified in the "Marinade" section.
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Mix this marinade thoroughly with the chicken and refrigerate for 8 hours.
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Before cooking, prepare the spice paste by mixing cumin powder, coriander powder, Kashmiri red chili powder, turmeric powder, and mustard oil until it forms a thick paste.
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Heat 2 tablespoons of mustard oil in a deep pan until its color changes.
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Add cinnamon sticks, dry red chilies, bay leaves, green and black cardamom, mace, and cloves to temper the oil.
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Next, add the finely chopped onion and cook until it's crispy and brown.
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Then, stir in the ginger and garlic paste.
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Add a little water to prevent burning and cook for one minute. Lower the heat.
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Whisk together the sweet yogurt - Bengali Mishti Doi and plain yogurt, then add them to the pan.
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Mix well and add one cup of water to prevent the mixture from curdling.
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Cook for 3-4 minutes, then add salt.
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Now add the spice mix prepared.
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After adding the spice mix, cook for 2 minutes on low flame.
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Once the oil separates from the sides, add the chicken chunks along with their marinade.
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. Mix everything well and begin cooking by covering the pan over a low heat. Stir occasionally. The chicken will release its own moisture, so there's no need to add extra water. It will take approximately 15-20 minutes for the chicken to become tender.
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Periodically check to ensure the chicken is fully cooked. Once done, you can optionally sprinkle a little red chili powder and turmeric powder over the chicken for extra color.
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Continue cooking uncovered for another 5 minutes. Finally, add Bengali Garam Masala and a teaspoon of mustard oil, mixing gently to complete the dish.
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Continue cooking uncovered for another 5 minutes. Finally, add Bengali Garam Masala and a teaspoon of mustard oil, mixing gently to complete the dish.
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.
Frequently Asked Questions
Not exactly. The usual Bengali chicken curry is called Murgir Jhol, which is a simple, thin chicken dish. Doi Murgi, on the other hand, is a rich and tasty chicken curry where yogurt is the main flavor. However, in my specific recipe, I blend plain yogurt with Bengali mishti doi, or sweet yogurt, which makes this dish truly special.
Think about sweet and sour chicken; it's not overly sweet, is it? It's all about getting the right balance of flavors. You can be sure that the way I prepare Doi Murgi prevents it from becoming too sweet.
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 Bengali Doi Murgi
Have you tried the Doi Murgi aka Bengali Doi Chicken Recipe from Debjanir Rannaghar?
Please inform me of your experience, and feel free to send a photo to [email protected]. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.
Doi Murgi pin for your Pinterest board!
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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