Doi Murgi l Dahi Chicken. DOI CHICKEN in bengali style It's a bengali style chicken made with curd or tok doi. 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.

Now that you know my story of 'doi murgi', you should know my recipe as well - so here it is. Dahi Chicken is a very easy authentic North Indian style chicken curry. This a very easy an common dish of North India. You can cook Doi Murgi l Dahi Chicken using 20 ingredients and 12 steps. Here is how you cook that.

Ingredients of Doi Murgi l Dahi Chicken

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

This tangy and spicy chicken curry goes well with any. S he wanted to make Dahi Murg today. From that Madhur Jaffrey book sitting on her dresser. The one she had checked out from the local library three months back and never renewed or returned.

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..

The book was a treasure of good life made better with excellent food. 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. Your Doi Morich Murgi/Yogurt Pepper Chicken is ready. chicken curd maincourse spicy dahi.