A dish with many names, Doi Murgi, Bengali Chicken Curry, and Dahi Murg, this is a yoghurt-based curry that is much loved in eastern India. This spicy yoghurt curry is an all-time favourite in Bengal and other parts of the country, and in Bangladesh as well. If you live in Bengal or simply enjoy their cuisine, then you already know that this is a family staple.
Doi means curd or yoghurt and Murgi is the tender chicken that gives birth to this juicy, creamy chicken curry dish. Doi Murgi is a warm and flavourful dish that incorporates yoghurt, mustard oil, and lightly charred, juicy pieces of marinated chicken. It is a traditional and aromatic dish, which involves pre-frying the chicken before adding it to the curry so that it retains its tenderness. The sauce itself is spicy and creamy, owing to its yoghurt base. This is one of the best curry recipes that people have been using for centuries, and it is totally worth it if you’re looking for something delicious to try out. So let’s dive right in!
Our Chicken Curry Cuts are always fresh, never frozen! They are cut & cleaned by experts and stored in temperature-controlled conditions, between 0-4°C to lock in their freshness. Our chickens are raised on government-approved biosecure farms and are only given vegetarian feed. They are always chosen at the right weight and size to assure tender meat for your family, every time.
The Chicken Curry Cut by Licious comes in two sizes – small and large. The small cuts are a mix of bone-in, small pieces of breast, wing (without the tip), and leg and thigh meat. The larger pieces are meaty portions of a leg piece, wings without tips, and two breast quarters with backbone. These cuts are perfect for whipping up hearty and delicious curry-based recipes as the chicken turns juicy and tender once cooked.
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
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- 1 kg chicken
- 200 gms potatoes
- 200 grams natural yogurt
- 4 tbsp Mustard Oil
- 1 tsp salt
- 1/2 tsp turmeric
- 1/2 tsp red chilli powder
- 4 tbsp Mustard Oil
- 1 tsp Ginger Paste
- 1 tsp Garlic paste
- 4 chopped onions
- 2 dried red chillies
- 1 cinnamon stick
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp turmeric powder
- 1/2 tsp Cumin Powder
- 1/2 tsp red chilli powder
- crispy fried garlic & onion for garnish
Ingredients
Marinade Ingredients
Base/Gravy Ingredients
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- To marinate your chicken, first score your meat. Then add in your marinade ingredients. Mix this well and let the meat absorb these spices for at least 1 hour.
- Next, Char your meat. Add in the potatoes while charing the chicken. Scrape off the extra marinade and place each piece of chicken on a hot grill or frying pan. You want to only add colour to your meat, so make sure you don’t cook it.
- Next, grab your curry pot and heat up your other 4 tablespoons of mustard oil. Use this to temper the whole spices – cinnamon, bay leaves and dried red chillies.
- For your next step, You will put in your onions, ginger and garlic paste and 1 teaspoon salt. Cook this for 10 minutes and stir it occasionally to prevent burning.
- Follow this with the rest of your powdered spices, and a small amount of water. Allow your spices to cook for an additional 10 minutes.
- Your chicken and potatoes are the last things to go in, along with the marinade. Let it cook it on a low flame for about 20 minutes.
- Finally, garnish with your fried onions and garlic.
That’s it! You’re all set to enjoy a fancy home cooked meal. This dish pairs really well with jeera rice or paratha. Grab that famous mango chutney and there’s nothing like it.
Tip: if you’ve over salted anything, add in a squeeze of lemon juice, it really counteracts the saltiness. Use the comment section and let us know if you try this dish.