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.