Shayon Pal

Bengali-style Yogurt Chicken Curry

Properties3
descriptionA mild and flavorful Bengali chicken curry cooked with yogurt, potatoes, and aromatic spices. Simple, comforting, and perfect with rice or roti.
tags🌐, recipe, bengali, indian, chicken, curry
aliasesDoi Murgi, Bengali Chicken Curry

2 min read

Bengali-style Yogurt Chicken Curry

Doi Murgi is a traditional Bengali chicken curry with a mild, thin, and soupy yogurt-based gravy. Bone-in chicken and potatoes are marinated in yogurt and lime juice, then cooked with aromatic spices and mustard oil for an authentic taste.

Preparation Time

  • Prep: 10 mins (plus 2 hours marination)
  • Cook: 1 hour
  • Total: 3 hours 10 mins
  • Servings: 4 people

Ingredients

For Marination

  • 2 pounds (1 kg) bone-in skinless chicken, cut into 1.5-inch pieces
  • 2 medium potatoes, peeled and quartered
  • 1 cup plain yogurt (dahi, curd)
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon ginger garlic paste
  • 2 teaspoons salt

For the Gravy

  • 5 tablespoons mustard oil
  • 3-4 cloves (laung), lightly crushed
  • 2 black cardamoms (badi elaichi), lightly crushed
  • 2 bay leaves (tejpatta)
  • 4-5 dry red chilies
  • 1½ cups thinly sliced onions
  • 1 teaspoon chopped ginger
  • 10-12 cloves garlic, peeled and smashed
  • 1½ tablespoons coriander powder
  • 1 teaspoon garam masala powder
  • 2 teaspoons Kashmiri red chili powder
  • Salt to taste

Instructions

  1. Marinate: Combine chicken, potatoes, yogurt, lime juice, ginger garlic paste, and salt in a large bowl. Mix well, cover, and refrigerate for 2-18 hours.
  2. Heat oil: Heat mustard oil in a pan over medium-high heat.
  3. Temper spices: Add cloves, black cardamoms, bay leaves, and dry red chilies. Sauté for 4-5 seconds.
  4. Cook onions: Add sliced onions and fry for 6-8 minutes, stirring frequently until golden.
  5. Add aromatics: Add chopped ginger and smashed garlic. Cook for 2 minutes, stirring frequently.
  6. Add spice powders: Add coriander powder, garam masala, and Kashmiri red chili powder. Cook for 15-20 seconds.
  7. Cook chicken: Add marinated chicken with all marinade to the pan. Mix well.
  8. Simmer: Reduce heat to medium-low. Cover and cook for 40-45 minutes, stirring occasionally, until chicken is fully cooked. The chicken will release its own water, creating the gravy.
  9. Check seasoning: Taste and adjust salt if needed. Serve hot.

Notes

  • Boneless option: Use boneless chicken cut into small pieces instead of bone-in if preferred
  • Oil substitution: Mustard oil gives authentic Bengali taste, but any cooking oil works
  • Gravy consistency: Add 1 cup water if you prefer thinner gravy; the recipe uses only chicken juices by default
  • Storage: Refrigerate in airtight container for 2-3 days; reheat with hot water if thickened

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