Doi Murgi - Bengali

Contains: dairy

• Bay leaf

  1 pc

• Chicken

  curry cut

  400 g

• Cinnamon

  3 g

• Curd

  150 g

• Garam masala

  3 g

• Ginger-garlic paste

  25 g

• Green cardamom

  4 pc

• Mustard oil

  40 ml

• Onion

  sliced

  120 g

• Salt

  to taste

• Sugar

  5 g

• Turmeric powder

  3 g

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Method

1. 1Marinate chicken in whisked yogurt with turmeric and salt for 20 minutes.
2. 2Heat mustard oil and temper with bay leaf, cardamom and cinnamon.
3. 3Add sliced onions and fry until soft and pale gold.
4. 4Stir in ginger-garlic paste and cook off the raw smell.
5. 5Add the yogurt-marinated chicken and cook on low heat.
6. 6Let the yogurt reduce slowly so it does not split.
7. 7Add a pinch of sugar and a little warm water for gravy.
8. 8Simmer covered until tender, then finish with garam masala.