Panchami Special - Doi Murgi Recipe ( Bengali yogurt based chicken gravy )

Sunday, October 18, 2015

I am excited, full to the brim and I just can not hold it in, because its Durga Puja and it is "The Time of the Year" I keep waiting for all year around. During this period when rest of the country fasts for Navaratri, a Bengali eats, he/she eats to his/her heart's content. All restaurants revives their menu, special editions are added and in homes, it's time of whip up something special every day. Today is Panchami, and it's falling on a Sunday, makes the Puja Pandal hopping and enjoying the festivities to start a day early. And what special and incredibly easy dish came out of my kitchen, is this Doi Murgi to commence the start of all the festivities. A well known dish to most of the Bengalis, it's delicious  and tastes great without much effort put into it.

Ingredients ~

Chicken : 500 gms
Onion : 2 Large
Ginger : 1 inch
Garlic : 8-10
Green Chili : 5-8 nos
Yogurt : 150 gms
Potatoes : 3 large cut in halves ( we just cannot do without potatoes, you can definitely skip this)
Oil : 2 tablespoon
Ghee: 1 tablespoon
Green Cardamom : 4-5
Cinnamon : 4-5 small barks
Star Anise : 1 ( optional, I had some so I threw it in )
Cloves : 7-8
Bay Leaves : 2
Salt to taste.

Method :

  • Clean the chicken well and mix in yogurt and keep it for marination for about 2 hours. 30 mins is required at least minimum, if you do not have that much of time. I had kept it for marination the night before before going to bed.
  • In a blender, add chopped onion, ginger, garlic, around 3-4 green chilis and make a smooth paste.
  • Heat oil in a Kadai or a heavy bottomed pan and fry the potatoes until slightly golden brown. I usually cook on a medium flame, because I do not like to put too much oil. If you want your dish to be rich and oily, up the quantity of oil/ghee as you may like it.
  • Once the potatoes are done, add in the ghee in the left over oil and slowly add in  the whole spices of  bay leaves, cardamom, cinnamon, star anise, cloves. Once the spices are fragrant add in the onion, ginger garlic paste. On a medium heat, fry till the paste is cooked and turns golden and oil is separated.
  • Then add in the marinated chicken and continue to stir them until the chicken is well coated with the spice mix and starts to ooze out juices. Add in the already fried potatoes in this stage, salt and mix well. Drop in the additional green chilis. Cover the pan, lower the gas to sim and forget all about it for about 30 mins. Do not add in any additional water. The chicken will cook in its own juices and cook the potatoes also in  it.
  • When the chicken is tender, if you feel the gravy is too tight, then only add in a little bit of water. Usually the dish is enjoyed best in a semi gravy manner. Serve it with rice, pulao, parathas, chapatis. It tastes good with all.
Hope you would enjoy this recipe. This includes practically no spices and if you manage to cook it in less oil, then it is healthy too. I wish you all a very happy Durga Puja and Navaratri too. I hope that you are enjoying the time in whichever part of the world you are from

Until next time,
Load of Love.

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