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
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Ingredients
Marinade Ingredients
- 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
Base/Gravy Ingredients
- 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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Instructions
- 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.
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.