# Bengali-style Yogurt Chicken Curry > [!metadata]- Metadata > **Published:** [[2025-10-27|October 27, 2025]] > **Key Ingredients:** Chicken, Yogurt, Mustard Oil, Garam Masala, Potatoes > **Tags:** #🌐 #recipe #bengali #indian #chicken #curry ![[00 - Meta/Attachments/Recipes/bengali-style-yogurt-chicken-curry-1.jpg]] Doi Murgi is a traditional Bengali chicken curry with a mild, thin, and soupy yogurt-based gravy. Bone-in chicken and potatoes are marinated in yogurt and lime juice, then cooked with aromatic spices and mustard oil for an authentic taste. ## Preparation Time - **Prep**: 10 mins (plus 2 hours marination) - **Cook**: 1 hour - **Total**: 3 hours 10 mins - **Servings**: 4 people ## Ingredients ### For Marination - 2 pounds (1 kg) bone-in skinless chicken, cut into 1.5-inch pieces - 2 medium potatoes, peeled and quartered - 1 cup plain yogurt (dahi, curd) - 1 tablespoon freshly squeezed lime juice - 1 tablespoon ginger garlic paste - 2 teaspoons salt ### For the Gravy - 5 tablespoons mustard oil - 3-4 cloves (laung), lightly crushed - 2 black cardamoms (badi elaichi), lightly crushed - 2 bay leaves (tejpatta) - 4-5 dry red chilies - 1½ cups thinly sliced onions - 1 teaspoon chopped ginger - 10-12 cloves garlic, peeled and smashed - 1½ tablespoons coriander powder - 1 teaspoon garam masala powder - 2 teaspoons Kashmiri red chili powder - Salt to taste ## Instructions 1. **Marinate**: Combine chicken, potatoes, yogurt, lime juice, ginger garlic paste, and salt in a large bowl. Mix well, cover, and refrigerate for 2-18 hours. 2. **Heat oil**: Heat mustard oil in a pan over medium-high heat. 3. **Temper spices**: Add cloves, black cardamoms, bay leaves, and dry red chilies. Sauté for 4-5 seconds. 4. **Cook onions**: Add sliced onions and fry for 6-8 minutes, stirring frequently until golden. 5. **Add aromatics**: Add chopped ginger and smashed garlic. Cook for 2 minutes, stirring frequently. 6. **Add spice powders**: Add coriander powder, garam masala, and Kashmiri red chili powder. Cook for 15-20 seconds. 7. **Cook chicken**: Add marinated chicken with all marinade to the pan. Mix well. 8. **Simmer**: Reduce heat to medium-low. Cover and cook for 40-45 minutes, stirring occasionally, until chicken is fully cooked. The chicken will release its own water, creating the gravy. 9. **Check seasoning**: Taste and adjust salt if needed. Serve hot. ## Notes - **Boneless option**: Use boneless chicken cut into small pieces instead of bone-in if preferred - **Oil substitution**: Mustard oil gives authentic Bengali taste, but any cooking oil works - **Gravy consistency**: Add 1 cup water if you prefer thinner gravy; the recipe uses only chicken juices by default - **Storage**: Refrigerate in airtight container for 2-3 days; reheat with hot water if thickened