Call it what you want, doi murgi, dahi murg or Bengali chicken curry. Regardless, this spicy yogurt curry is a year round 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.
This is a delicious dish which incorporates yogurt, mustard oil and slightly charred, juicy pieces of marinated chicken. Doi Murgi is a very 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 yogurt base. This is one of the best curries that people have been cooking for centuries, and it is totally worth it if you’re looking for something new to try out. So let’s get straight to it.
There are a few variations to be found of this recipe. Some people use only chicken drumsticks, while others prefer a traditional curry cut. There are even a few people who use a blend of misti doi or sweet curd, with regular yogurt, to create a sweeter version of this dish.
However, the variation we have for you is super delicious, not too complex and shouldn’t take ages to make. Skinless chicken is the best option for doi murgi; we have a nice selection at Licious which ranges from small to large curry cuts