Bengali doi Murgi | How to make Bengali doi Murgi

By Shraddha Pathak  |  22nd Apr 2018  |  
5 from 1 review Rate It!
  • Bengali doi Murgi, How to make Bengali doi Murgi
Bengali doi Murgiby Shraddha Pathak
  • Prep Time

    10

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

7

1

About Bengali doi Murgi Recipe

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

Bengali doi Murgi

Ingredients to make Bengali doi Murgi

  • 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

How to make Bengali doi Murgi

  1. Wash and clean the chicken, poke it with fork or make slits with knife.
  2. 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.
  3. Roast the tomatoes, take the skin out and make paste of the tomatoes.
  4. 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.
  5. 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.
  6. Once the chicken is half cooked add beaten curd and mix well
  7. Add kasuri methi
  8. Cover the lid and cook for 10 mins.

My Tip:

Roasted tomatoes give a smoky flavour.

Reviews for Bengali doi Murgi (1)

Milli Garg6 months ago

Mouthwatering!
Reply