In my childhood Doi Murgi (Chicken with yogurt) has never been a regular dish in our home. Most of the Sundays Maa used to cook the "Murgir Jhol (Bengali Home Style Chicken Curry)". Very few times Maa would add the yogurt in the marination only but always would end up with traditional curry. Over the years, since I have started cooking regularly, I try to cook various chicken dishes as it's the dominant source of protein in our meal. "Doi Murgi (Chicken with yogurt)" - this recipe inspiration I got from a Bengali cookbook of a renowned actress "Supriya Devi" from Bengal. All the recipes of her book are super simple, use very less ingredients and taste like heaven.
Over the time I change the recipe a bit from the original one according to my taste. But it is simple to make and use very few ingredients as earlier. Today I am presenting you my version of "Doi Murgi (Chicken with yogurt)"
Tips:
Beat the yogurt well before pouring over in the pan. other wise it will curdle up and doesn't give a smooth gravy.
Don't add the yogurt in the pan in high heat, it will also leads the yogurt to curdle up. Before adding the yogurt, change the temperature in low. Wait for few minutes for the temperature to come down then add the yogurt and stir it well.
Doi Murgi (Chicken with yogurt)
Preparation time: 15 minutes + marination time (at least 1 hour)
Cooking time: 45 minutes
Servings: 3
Ingredients:
800 gm Chicken, cleaned, washed & curry cut
1 cup (200 g) yogurt/curd
2 tsp garlic paste
1 1/2 tbsp green chilli paste (change according to your level of spiciness)
2 medium sized onion (150g), chopped in medium thickness
3-4 slitted green chillies
2 dry red chillies
1-2 bay leaves
1 cinnamon stick
2-3 cardamom pods
2-3 cloves
1/2 tsp garam masala
1/2 tbsp ghee
1/4th cup (50 ml) mustard oil
sugar to taste
salt to taste
Recipe:
Take the chicken pieces in a bowl and marinate with garlic paste, 2 tbsp of yogurt and a pinch of salt. Coat the chicken pieces with the marinade and keep it aside for at least 1 hour, alternatively you can keep it in the refrigerator overnight.
Take the yogurt in a bowl, add small amount of water (2-3 tbsp) and a pinch of salt. Beat it well with a spoon until smooth, lump free. Keep the bowl aside.
Now in pan heat half the amount of mustard oil (25 ml) in medium high heat until the smoke starts to come out. Add the chopped onion. Fry the onion until they are golden brown. It will take 3-5 minutes. Remove the onion from the pan and keep aside.
In the same pan add the rest of the oil and wait for the oil to heat through. Now add the dry red chillies, bay leaves, cinnamon, cardamoms and cloves for tempering.
When the spices start to splutter, add the chicken pieces and fry them in high heat for about 6-8 minutes until they are lightly brown in colour and the raw smell of the garlic is gone.
Now add the fried onion, green chilli paste, a pinch of salt and stir it well and fry for 2-3 minutes. Change the heat to medium-high and cover the pan with the lid. Cook the chicken at least 6-8 minutes until all the fried onion and chilli paste are well corporate with the chicken.
Change the heat to lowest possible. Wait for few minutes to come down the temperature. Now add the yogurt/curd and stir it well. (If you add yogurt in high heat, it will curdle up and doesn't give the smooth gravy).
When the yogurt/curd will mix well with the gravy, add sugar and another pinch of salt and the slitted green chillies. Stir once. Change the heat to medium high. Cover the pan with lid and cook the chicken at least 15- 20 minutes until the oil starts to seep out from the side of the pan and the chicken are fully cooked. Check in between. Splash some water if the spices start to stick in the bottom of the pan.
Now add the warm water (1-1.5 cup) for the gravy. Change the heat to high and again cover the lid. Cook for another 5-6 minutes until gravy starts to rolling boil and slightly reduced as per your liking.
Check for seasoning, add if needed. Now add the ghee and garam masala. stir well. Turn off the heat. Cover the pan to let the aroma be incorporated with the gravy.
Give at least 5 minutes standing time before serving. Serve it with steamed hot rice or roti, paratha.
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