Doi Murgi aka Doi Chicken is a scrumptious substitute of Bengali Sunday Chicken Curry. This Doi Mangsho might be known as Dahi Chicken to rest of India but Bengali Chicken Curry in Yogurt Sauce has nothing common with it. This gorgeous rich looking chicken curry seems super-hot & spicy by its colour but in reality it is light & packed with flavours.
Bengali Doi Chicken is a beautiful combination of juicy succulent chicken and flavoursome curry. Well-seasoned chicken pieces cooked in mildly tangy yogurt based gravy until chicken is just start falling off bones. The sharpness of yogurt is balanced with right amount of heat from ginger & chilli. But the surprise lies in the subtle sweetness of the gravy which will hit your taste buds when gravy is wiped clean with your tongue from lips.
Doi Mnagsho is a breeze of freshness in our Bengali food culture which is loaded with rich ghee laden curries like Mutton Kosha, Chicken Chanp or pungent Shorshe Chicken. It can give you a light hearty meal when paired with simple steamed rice. Or elevate to a delightful combo with Vegetable Pulao or Bengali Vegetable Fried Rice.
Watch detailed Video of Doi Murgi or Bengali Style Doi Chicken Recipe.
Read the entire recipe and Notes carefully before you start cooking. Do make sure all ingredients are at room temperature (unless mentioned) and weighed or measured correctly in appropriate weighing scale or measuring instruments such as cups or spoons. Remember these are not regular cups or spoons which is used in daily life.
SERVING & STORAGE:
Serve Doi Murgi hot or warm along with Vegetable Pulao or Bengali Vegetable Fried Rice or Peas Pulao. Bengali Mishti Pulao or even steamed rice will taste beautifully with Dahi Chicken . Don’t forget to add Vegetable Chop on side.
This Chicken Curry doesn’t taste good when cold. Store excess curry in airtight container and refrigerate but consume within 2 days. Bring the Doi Chicken to room temperature once refrigerated and heat for 2-3 mins with lid on before serving.
- For Curry:
- For Curry:
- Chicken, with bone: 1 kg
- Chicken, with bone: 1 kg
- Sweet Yogurt: ½ cup
- Sweet Yogurt: ½ cup
- or add 1 tbsp Sugar to ½ cup of regular yogurt
- or add 1 tbsp Sugar to ½ cup of regular yogurt
- Onion paste: 2 tbsp
- Onion paste: 2 tbsp
- Ginger paste: 1 tbsp
- Ginger paste: 1 tbsp
- Garlic paste: 1 tbsp
- Garlic paste: 1 tbsp
- Kashmiri red chilli powder: 1 tsp
- Kashmiri red chilli powder: 1 tsp
- Coriander powder: 1 tsp
- Coriander powder: 1 tsp
- Salt: 1 tsp
- Salt: 1 tsp
- Sugar: 1 tbsp
- Sugar: 1 tbsp
- Kasoori Methi: 1 tsp
- Kasoori Methi: 1 tsp
- Green chilli: 4-5, optional
- Green chilli: 4-5, optional
- Ghee: 1 tsp
- Ghee: 1 tsp
- For Tempering Oil:
- For Tempering Oil:
- Bay leaf: 2, large
- Bay leaf: 2, large
- Kashmiri Dry red chilli: 1
- Kashmiri Dry red chilli: 1
- Cinnamon stick: 1”
- Cinnamon stick: 1”
- Green cardamom: 3-4
- Green cardamom: 3-4
- Clove: 4-5
- Clove: 4-5
- Mace: 2 florets
- Mace: 2 florets
- Mustard oil: 3 tbsp
- Mustard oil: 3 tbsp
- For Marination:
- For Marination:
- Yogurt: 1 cup
- Yogurt: 1 cup
- Onion paste: 2 tbsp
- Onion paste: 2 tbsp
- Ginger paste: 1 tsp
- Ginger paste: 1 tsp
- Garlic paste: 1 tsp
- Garlic paste: 1 tsp
- Kashmiri red chilli powder: 1 tsp
- Kashmiri red chilli powder: 1 tsp
- Coriander powder: 1 tsp
- Coriander powder: 1 tsp
- Garam masala powder: 1 tsp
- Garam masala powder: 1 tsp
- Salt: 1 tsp
- Marinate chicken with all ingredients under ‘marination’ and set aside for 30 mins to 4 hrs.
- Heat mustard oil on high flame and turn down the flame to cool slightly. Temper oil with all tempering agents and allow to crackle.
- Fry onion paste, ginger paste & garlic paste along with ½ tsp sugar until oil separates from masala.
- Add chicken shake off marinade and fry on high flame until chicken is coloured in golden brown.
- Sprinkle Kashmiri red chilli powder, coriander powder, salt and fry for 1 min.
- Add ½ water to reserved marinade and add to the chicken. Switch off the flame & stir well in light hand.
- Use mishti doi (sweet yogurt) or whisk ½ cup yogurt with 1 tbsp of sugar well and pour the mixture into chicken. Turn the flame back on & continue cooking uncovered on lowest possible flame.
- Pour 1 cup water and mix. Cover and cook for 15-20 mins.
- Dry roasted 1 Kashmiri red chilli & ground with ½ tsp kasoori methi together. Sprinkle 1 tsp of this masala to the gravy and stir well.
- Add 1 tsp ghee and switch off flame.
- Keep on stand by for 30 mins with lid on before serving. This will help curry in absorb more flavours from chicken & vice versa.
- Serve hot with Bengali Fried Rice or Ghee Bhat or Bengali style Vegetable Pulao.
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Thank you for the wonderful recipe……it was lip- smacking……cooked this for guests and everyone appreciated a lot. Your food photography us brilliant…,.I could not click mine but next time shall surely send you the pic.
That’s wonderful, I’m glad to know that you liked it. Thanks for sharing 🙂
We have tried this recipe a few times now and it never fails, even with our slight variations. A great admirer of this site. Keep going and sharing these wonderful recipes.