Name: Bengali doi Murgi recipe by Shraddha Pathak at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 750 grams chicken; 2 medium sized onion; 7 to 8 cloves of garlic; One and a half inch ginger; 2 tomatoes; 2 dried red chilies; 1/2 cup beaten curd; 1 small cinnamon stick; 2 black cardamom; 2 green cardamon; 3 to 4 cloves; 2 to 3 peppercorns; 1 bayleaf; 1 tablespoon kasuri methi; 2 teaspoons cumin; A pinch of sugar optional; Salt to taste; Oil ( mustard oil preferably); Boiled and fried egg for garnishing

ABOUT Bengali doi Murgi RECIPE

This is a traditional bengali dish, easy to make and yummy to eat.

Ingredients Serving: 4

750 grams chicken
2 medium sized onion
7 to 8 cloves of garlic
One and a half inch ginger
2 tomatoes
2 dried red chilies
1/2 cup beaten curd
1 small cinnamon stick
2 black cardamom
2 green cardamon
3 to 4 cloves
2 to 3 peppercorns
1 bayleaf
1 tablespoon kasuri methi
2 teaspoons cumin
A pinch of sugar optional
Salt to taste
Oil ( mustard oil preferably)
Boiled and fried egg for garnishing

Instructions

Wash and clean the chicken, poke it with fork or make slits with knife.
In a blender put onion, ginger garlic and all the whole spices ( cumin, cinnamon, black and green cardamom, peppercorns,cloves, red chilies) make a paste.
Roast the tomatoes, take the skin out and make paste of the tomatoes.
In a pan heat 2 table spoon of oil, put bay leaf, add the onion and spice paste, cook well, add a pinch of sugar.
Once the paste is cooked add tomato paste and stir well. Once the masala starts leaving oil from the sides, put chicken and cover the lid and add salt.
Once the chicken is half cooked add beaten curd and mix well
Add kasuri methi
Cover the lid and cook for 10 mins.

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