Ingredients

• 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.