Recipe For Beginners

Bengali  Doi Murgi  Recipe

Debjanir Rannaghar

Dish Info

Ingredients

22

Calories

467

Minutes

40

Doi Murgi aka Bengali Doi Chicken Curry is a curd-loaded aromatic chicken delicacy

Step 1

Marinate the chicken pieces with 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

Step 1

Veggies needed

Temper Mustard Oil with Cinnamon Stick, Dry Red Chili, Bay Leaf, Green, and Black Cardamom, Javitri and clove

Step 2

Step 3

Add finely chopped onion and cook till the Onions are crisp and brown in color.

Step 4

Now add Ginger and Garlic paste

Step 5

Whip Misti Doi and Plain curd together and add.

Step 6

Mix thoroughly and add a cup of water to avoid curdling.

Step 5

Step 7

Add Salt as well

Step 5

Make Spice mix with Cumin Powder, Coriander Powder, Bengali Garam Masala Powder, Kashmiri Red Chili Powder, Turmeric Powder along with Mustard Oil and add

Step 9

Cook for 2 minutes

Step 10

Add Chicken chunks, cover and cook on low flame for 20 minutes

Step 11

The chicken will release a lots of moisture by this time

Step 12

Once chicken cooked completely, sprinkle little red chili powder and turmeric powder over the chicken pieces as shown in the picture.

Step 13

1. Add Bengali Garam Masala and one Tsp. of Mustard Oil and mix lightly to finsh the dish.

Step 9

Serve Doi Murgi Hot with steamed Rice!

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