Name: Doi Murgi
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indian (Westbengal)
Ingredients: Chicken (bone-in pieces): 800g; Full-fat yogurt: 250g, whisked; Onion: 200g, sliced thin; Ginger paste: 1 tsp; Garlic paste: 1 tsp; Green cardamom: 4; Bay leaf: 2; Turmeric: 1 tsp; Green chillies: 3, slit; Mustard oil: 3 tbsp; Salt: 1¼ tsp; Sugar: ½ tsp; Fresh coriander: 2 tbsp; Always add yogurt at low heat, stirring constantly — the cardinal rule; This should have a light, flowing gravy, not thick like a kosha; Serve with gobindobhog rice; A pinch of nutmeg in the yogurt adds depth

Chicken cooked in a tangy, aromatic yogurt-onion gravy with green cardamom and bay leaf — Bengal's elegant, mellow chicken dinner.

🧺 Ingredients

👩‍🍳 How to make Doi Murgi

Season chicken; sear in hot oil until golden.

Remove.

Add cardamom and bay leaf; fry 30 sec.

Fry onion to golden.

Add ginger-garlic; fry 2 min.

Reduce heat to low; add yogurt slowly, stirring constantly.

Add turmeric, salt, sugar.

Stir 3 min until yogurt is incorporated and not curdled.

Return chicken; add green chillies.

Cover and simmer 20 min until chicken is very tender.

Garnish coriander.

📖 Cultural notes

|---|---|---|---|---| | 370 kcal | 44g | 10g | 17g | 1g | Doi Murgi is the Hindu Bengali household's answer to the Mughal yogurt curries — lighter in spice, with mustard oil rather than ghee, and served with plain rice rather than roti. It is a frequent dinner in middle-class Kolkata households where time is limited but quality is valued. The dish is associated with the transitional seasons (autumn and spring) when the cool air makes this warm, gently spiced dish feel perfect. ---

Track the macros of Doi Murgi and 100s of Indian dishes with Nutri Macro India.