Doi Murgi

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Coriander and Brinjal Curry, Tasty Goan Fish Curry, Fish with Coconut Milk, Traditional Sarson Machchi

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  • 1 kg - chicken (broiler)
  • 750 g - curd
  • 4 - big onions (finely chopped)
  • 1.5" piece - ginger (finely chopped)
  • 8 to 10 flakes - garlic (finely chopped)
  • 4 to 5 - green chillies (finely chopped)
  • 1.5 tsp - red chilli powder
  • 4 to 5 tsp - mustard oil
  • 3 tsp - coriander-cumin seed powder
  • 1 tsp - turmeric powder
  • 1 tsp - garam masala powder
  • 1/2 cup - water
  • salt to taste

How to Make Doi Murgi

  • Clean and wash the chicken pieces.
  • Beat the curd. Add red chilli powder, coriander-cumin seed powder and turmeric powder and salt. Marinate the chicken pieces in the curd mixture in a fridge for an hour.
  • Heat oil in a heavy bottomed vessel to smoking point. Cool.
  • Fry the onions with ginger and garlic and green chillies.
  • Fry on low flame until the onions turn golden.
  • Add the marinated chicken.
  • Saute the chicken on low flame until the oil separates. Add water and salt to taste.
  • Cover and cook on low flame until the chicken is tender.
  • Stir at regular intervals while the chicken is being cooked. Garnish with garam masala powder.
  • Serve hot with rice.