Bengali Chicken Curry – Bring the Delicious Flavours of East India to your Table

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.

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Doi Murgi Recipe
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
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. 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.
  2. Char your meat next. Scrape off the excess marinade and place each piece of chicken on a hot grill or frying pan. You only want to add colour to your meat, so make sure you don’t cook it.
  3. 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.
  4. 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.
  5. 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.
  6. Your chicken is the last thing to go in, along with the marinade. Cook it on a low flame for 20 minutes.
  7. Finally, garnish with your fried onions and garlic.
Recipe Notes

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.

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