Doi Murgi/Dahi Chicken

Right from my childhood, meat is almost a mandatory preparation on Sundays. While earlier it was mutton, now with increasing health concerns it has moved to chicken. I have tried to keep this trend going also in my family. While my husband particularly loves, Bengali chicken curry but having the same preparation every Sunday, becomes quiet monotonous. So, I keep rotating on different chicken preparations every weekend. The various kinds of chicken curry, that I mostly cook are no fry chili chicken malaikari, mughlai chicken, butter chicken, sorse chicken, chicken korma, chicken rezala, last weekend was dahi chicken or doi murgi. It goes perfectly with all rice items as well as indian breads. Also, doi murgi is such a dish that you can prepare when you have guests at home.

Dahi chicken/Doi Murgi

Course: Main course

Cuisine: Indian

Preparation time: 15 mins

Cook time: 25 mins

Servings: 4

Ingredients

• 800g chicken
• 1 cup of dahi/ yogurt
• 1 teaspoon of cumin powder
• 1 tablespoon of garlic paste 
• 1 tablespoon of ginger paste
• 1 teaspoon of turmeric powder
• 3-4 green chilies slit
• 1 teaspoon of coriander powder
• 1 teaspoon of Kashmiri red chili powder
• 1 teaspoon of Bengali garam masala powder
• 2-3 bay leaves
• 1/4 teaspoon of whole cumin seeds
• Salt to taste
• 2 big onions thinly sliced
• 3+1 tablespoons of mustard oil

Directions

1. Marinade the chicken with the ginger paste, garlic paste, turmeric powder, cumin powder, salt, 3-4 green chilies, red chili powder, coriander powder, garam masala powder, 3 tablespoons of yogurt/dahi, 1 tablespoon of oil and keep it aside for one hour.
2. Take oil in a kadai and fry the onion slices to golden color. Make a paste of the “beresta” (fried onions) and keep them aside. (You can keep aside a few strands of the beresta for garnishing)
3. To the oil add the bay leaves and cumin seeds.
4. Add the ginger garlic paste along with the beresta paste and continue sauteing for 1 minute on medium flame.
5. Now add the chicken pieces along with the marinade to the kadai.
6. Cook the chicken covered in its own juices. Do not add water to the kadai.
7. Keep cooking on medium flame till you see oil leaving the sides of the kadai.
8. Meanwhile, whisk the remaining yogurt along with 1/4 cup of water.
9. Now add the yogurt water to the kadai and let it simmer on the medium flame.
10. Turn off the flame as you achieve the desired consistency of the gravy.
11. Garnish with the beresta that were kept aside.
12. Serve hot with steamed rice, roti or paratha.

Step by step instructions to prepare doi murgi/dahi chicken

Marinade the chicken with the ginger paste, garlic paste, turmeric powder, cumin powder, salt, 3-4 green chilies, red chili powder, coriander powder, garam masala powder, 3 tablespoons of yogurt/dahi, 1 tablespoon of oil and keep it aside for one hour.

Take oil in a kadai and fry the onion slices to golden color. Make a paste of the “beresta” (fried onions) and keep them aside. (You can keep aside a few strands of the beresta aside for garnishing)

To the oil add the bay leaves and cumin seeds.

Add the ginger garlic paste along with the beresta paste and continue sauteing for 1 minute on medium flame.

Now add the chicken pieces along with the marinade to the kadai.

Cook the chicken covered in its own juices. Do not add water to the kadai.

Keep cooking on medium flame till you see oil leaving the sides of the kadai.

Meanwhile, whisk the remaining yogurt along with 1/4 cup of water. Now add the yogurt to the kadai and let it simmer on the medium flame.

Turn off the flame as you achieve the desired consistency of the gravy. Garnish with the beresta that were Serve hot with steamed rice, roti or paratha.

Thank you for stopping by. If you like the recipe do not forget to hit like. If you prepare this dish and publish your photos on Facebook and Instagram do tag #theepicureanfeast. Also for queries, you can mail me epicureanfeast2019@gmail.com