Doi Murgi



Ready In:

45 minutes




  • 750 Gms Chicken
  • 2 Potatoes peeled and cut into 4 pieces
  • 1 Cup Yogurt
  • 3 Tbsp ginger garlic paste
  • Salt to taste

For the gravy:

  • 3 Tbsp Mustard Oil
  • 3-4 Cloves
  • 1 Black cardamom Crushed
  • 2 Bay Leaves
  • 4-5 Dry Kashmiri Red Chillies
  • 1/2 Cup Mishti Doi
  • 1 and 1/2 Cup Onion chopped
  • 1 1/2 Tbsp Coriander Powder
  • 1 Tsp Bengali Garam Masala Powder
  • 2 Tsp Kashmiri Red Chilli Powder
  • 2 Tbsp coriander leaves
  • Salt to taste

Step by Step Instructions

  • Wash the chicken and combine all the ingredients listed under marination list.
  • Cover the bowl and refrigerate for at least 2 hours.
  • Heat mustard oil in a pan
  • Once the oil is hot, add cloves, black cardamom, bay leaves and dry red chillies, saute for few minutes and then add chopped onions cook until golden brown.
  • Add ginger and garlic and fry for 2 minutes
  • Now combine mishti doi and 1/2 cup of the rest of the yogurt, whisk well and add it to the gravy and let it cook for few mins.
  • Now add coriander powder and red chilli powder and cook for a 5 mins.
  • Now add the marinated chicken to the onion mixture check the salt and cook on medium heat until the chicken releases the water and till the chicken is tender and soft.
  • Sprinkle coriander leaves and serve hot with steamed rice.