• 
• 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!