Doi chicken | Doi Murgi | Dahi Chicken | Doi Mangsho | Bengali Chicken Curry
Prep time
Cook time
Total time
Author: Rimli
Recipe type: Main
Cuisine: Bengali
Serves: 6 servings
Ingredients
- 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
Instructions
- 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.
Recipe by Scratching Canvas at http://www.scratchingcanvas.com/doi-chicken-recipe/