How to Special Yummy Doi Murgi l Dahi Chicken

Mathilda Brewer

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How to Special Yummy Doi Murgi l Dahi Chicken Delicious, fresh and tasty.

Doi Murgi l Dahi Chicken. The Recipe I use for Doi chicken! The recipe I use is, however, not Chordibhai's instead I developed mine. I use the famous Misti Doi along with the plain or sour curd while making the Doi Murgi.

This gorgeous rich looking chicken curry seems super-hot & spicy by its colour but in reality it is light & packed with flavours.

Dahi Chicken Or Doi Murgi Or Chicken In Yogurt Sauce.

Dahi Chicken is a very easy authentic North Indian style chicken curry.

You can have Doi Murgi l Dahi Chicken using 20 ingredients and 12 steps. Here is how you cook it.

Ingredients of Doi Murgi l Dahi Chicken

It’s 500 gms of curry cut chicken (skinless).
It’s 1 cup (200 gms) approx) of yogurt.
Prepare 4-5 of green chillies, slit.
It’s 1 of large potato diced.
It’s 1 of onion chopped or grated.
You need 1 tea-spoon of ginger paste.
It’s 1 tea-spoon of garlic paste.
You need 3-4 of cardamom (elaichi).
You need 1 of cinnamon (dalchini).
You need 4-5 of cloves (laung).
You need 2 of star anise (chakra phool).
You need 1 of nutmeg (javitri).
Prepare 1 tea-spoon of cumin powder (jeera).
You need 1 tea-spoon of coriander powder (dhaniya).
Prepare 1/2 tea-spoon of red chilli powder.
Prepare 1/2 tea-spoon of turmeric powder (haldi).
Prepare of salt (according to taste).
It’s 2 of bay leaves (tej patta).
You need 3 table-spoon of oil.
You need of fresh coriander leaves for garnishing.

This a very easy an common dish of North.

Doi Murgi is a very popular Bengali chicken dish, where the chicken pieces are simmered in a thick yogurt sauce with very minimum spices.

A very light and soothing recipe from the house of Bengalis.where adding lots of red chilli powders and an utter amount of spices is not just a norm but an unwritten rule, a habit that has survived the test of time and still running strong.

My Ma used to make a Doi Murgi– a Chicken in yogurt sauce, long time back.

Doi Murgi l Dahi Chicken instructions

Marinate the chicken with 2-3 table-spoon yogurt, ginger-garlic paste, little turmeric powder and 1/2 tea-spoon salt for atleast 1 hour..
Dry roast the garam masala (cinnamon, cardamom, clove, star anise and nutmeg) in a frying pan till the aroma of the spices starts coming. Make sure the spices don’t get burned. Now, remove the pan and let the spices cool down. Once it’s done, crush the spices (but don’t make powder)..
Heat oil in a pan and shallow fry the potato. Sprinkle some water and cover the lid. Remove once the potato becomes little soft..
Heat oil again and shallow fry the marinated chicken till it turns light golden in colour. Remove the chicken from the oil and keep aside..
Now, again heat oil in the same pan and add bay leaves and crushed garam masala and stir well..
Now, add chopped/grated onion and green chillies and sautè until the onion turns translucent..
Pour the marinated chicken into the mixture, add salt and turmeric powder and fried potatoes and mix well..
Cover the lid and lower the flame. Cook till the moisture starts separating from the chicken..
Now, add the yogurt and mix very well. All the pieces of chicken should get a proper coating of the mixture. Cover the lead, lower the flame and cook for 15 minutes..
After 15 minutes, check if the chicken is well cooked. If not, cover the lid again and cook for another 5-7 minutes..
Once the chicken is well cooked, remove the pan from the flame..
Take the chicken in a serving vessel and garnish with fresh coriander. Your “Doi Murgi” is ready to be served now..

Her recipe was based on the Doi Maach.

Many years later I saw a Dahi Murg in Jaffrey's book which reminded me of my Ma's Doi Murgi.

In between these episodes, Bong Working Mom had mentioned a Doi Murgi/Doi Chicken in her comments which I vaguely remembered.

This recipe is an amalgamation of all.

Chicken will realese lot of water.