Dahi Chicken recipe – Bengali Doi Murgi recipe – with Curd and Chicken

Dahi Chicken is a yogurt/curd based chicken curry prepared with simple spices in just 40 mins. Pulao or roti goes best with this chicken curry.

Dahi Chicken and Doi Murgi are the same preparation with chicken only different in names. As Dahi is Doi and chicken is Murgi in the Bengali language. 

Dahi Chicken(Dahi Murg/Murgh) is a North Indian style yogurt/curd based chicken curry. Doi Murgi (Doi chicken or Doi diye chicken) is the same Bengali style yogurt based chicken curry. Even the same ingredients including spices are used in making both chicken curry recipes. 

Dahi or yogurt or curd or doi is the primary ingredient after chicken in this recipe. Other ingredients are the same onion, ginger, garlic, and garam masala as used in making all Indian style chicken curry recipes. Only here I’ve added ground cashew nuts to dilute the tanginess of the curd.

Curd and the ground cashew nut make creamy yummy chicken gravy. I also used a homemade shahi garam masala which enhance the taste and flavor of this curry. And make it different from other regular chicken curry recipes cooked with curd or yogurt. 

Try this chicken recipe at home and let me know your valuable feedback about this recipe. Write your comment in the comment section below.

Few more curd based chicken curry recipes

Chicken Korma recipe

Bengali Chicken rezala recipe

Bengali Chicken curry recipe

Dahi Chicken recipe – Bengali Doi Murgi recipe – with Curd and Chicken

Recipe by Moumita PaulCourse: Lunch/DinnerCuisine: Indian, BengaliDifficulty: Easy

Servings

5-6

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

300

kcal

Total time

40

minutes

Dahi Chicken is a yogurt/curd based chicken curry prepared with simple spices. Pulao or roti goes best with this curry.

Ingredients

• 8 tbsp Dahi/Curd/Yogurt

• 750 g Chicken

• 1 Lemon Juice

• 15 Cashew Nuts

• 3 Onion

• 14 Garlic cloves

• 1/2 inch Ginger

• 15 Cashew Nuts

• 4 Green Chillies

• 4 Green Cardamom

• 5 Cloves

• 1/2 inch Cinnamon

• 8 Black Peppercorns

• 1/2 Mace(Javitri)

• 1/8 Nutmeg(Jaifol)

• 1/2 tsp Red Chilli Powder

• 3/4 tsp Sugar

• 1 tsp Salt

• 6 tbsp Oil (Mustard/Vegetable oil)

• For Tempering in Oil

• 2 Bay Leaves

• 8 Peppercorns

• 2 Green Cardamom

• 3-4 Cloves

• 1/2 inch Cinnamon

How to make Dahi chicken recipe

• Clean and wash the chicken, and marinate it with lemon juice and 6 tbsp of dahi/curd/yogurt.
• Coarsely grind the ginger, garlic, green chillies, cashew nuts, and whole garam masalas(cardamom, cloves, cinnamon, mace, nutmeg & whole black peppercorns).
• Then grind the masala with 1 chopped onion and 2 tbsp curd, add little water, and grind again until making a creamy puree.
• For Chicken Gravy
• Heat a pan, add oil, and heat the oil until releases smoke. Here I used mustard oil, you can use vegetable oil too.
• First, fry the onion (2 finely chopped onions) until soft and succulent. Add bay leaves and whole garam masala to the pan for tempering. 
• Once the onion gets golden, add the ground masala mixed with 1/4 cup of water, and mix it well.
• Add 1/2 tsp chilli powder, 1/2 tsp sugar, and salt, and mix them well with the masala. 
• Fry the masala until its raw smell goes off and the masala releases oil from the sides. 
• Add the chicken, and mix it well with the masala. Cook it on medium heat by covering the pan.
• Stir it often and let the masala infused in chicken. Cook it until the chicken gets soft & tender. Add little water, and mix it well. Cover the pan.
• Add little water, and mix it well with the gravy and again cover the pan.
• Let the gravy boil, add a little salt if needed, mix well and cook for a min. Turn off the heat.
• Dahi chicken or Dahi Murgh is ready, enjoy this curry with roti or Pulao.

Notes

• Here I did not use turmeric as sometimes I do not prefer to use turmeric for making any curd based gravy. But you can surely use it to this chicken recipe.

How to make Dahi chicken recipe

Preparation

○ Clean and wash the chicken pieces, and marinate them with 1 lemon juice and 6 tbsp of dahi/curd/yogurt.

○ Coarsely grind the ginger, garlic, green chillies, cashew nuts, and whole garam masalas(cardamom, cloves, cinnamon, mace, nutmeg & whole black peppercorns).

○Then grind the masala with 1 chopped onion and 2 tbsp curd, add little water, and grind again until making a creamy puree.

For Chicken Gravy

○ Heat a pan, add oil, and once the oil is hot, put 2 finely chopped onion in the oil.

○Fry the onion in oil until soft and succulent.

○ Add bay leaves and whole garam masala (cinnamon, cloves, and cardamom) to the pan. 

○Fry the onion until golden, add the ground masala with 1/4 cup of water and mix it well.

○ Add 1/2 tsp chilli powder, 1/2 tsp sugar, and 2salt, and mix them well with the masala. 

○Fry the masala until its raw smell goes off and the masala releases oil from the sides. Add the chicken to the pan.

○ Stir well and nicely coat the chicken with the masala. Cook it on medium heat by covering the pan.

○ Stir it often and cook it until the chicken gets soft & tender. Add little water, and mix it well. Cover the pan.

○ Let the gravy boil, add a little salt if needed, mix well, and cook for a min. Turn off the heat.

○ Dahi chicken or Dahi Murgh is ready, enjoy this curry with roti or Pulao.