Doi murgi – Bangladeshi yoghurt chicken curry

by Dina Begum
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4–6
60 minutes

Ingredients

Chicken marinade

  • 1kg boneless chicken thighs, skinned and cut into large pieces
  • 1/2 tsp salt
  • 2 tsp garlic, finely chopped
  • 2 tsp ginger, finely chopped
  • 1/4 tsp black pepper, crushed
  • 2 tsp Kashmiri chilli powder
  • 2 tsp lemon juice
  • 250g of Greek yoghurt
  • 1/2 tsp cumin powder

Sauce

  • 5 tbsp of mustard oil
  • 3 medium onions, finely sliced
  • 1 tsp salt
  • 6 cardamom pods
  • 1 cinnamon stick
  • 2 bay leaves
  • 8 cloves
  • 1 tsp ground coriander
  • 1/2 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp chilli powder
  • 1/8 tsp ground mace
  • 6 green chillies

To garnish

  • 1 handful of crispy shallots
  • 4 green chillies, split lengthways

Method

1
Place the chicken in a bowl with all the ingredients listed for the marinade. Mix together well and chill in the fridge, preferably overnight or at least 2–3 hours. When you are ready to cook, remove the marinated chicken from the fridge and set aside
2
Heat the mustard oil in a large saucepan over a medium-high heat. Add the onions, salt, bay leaves and whole spices and cook until golden brown (around 10 minutes)
3
Add 125ml of water and bring to a simmer, then turn the heat to low and cook for 10 minutes, stirring occasionally
4
When the onion mixture is soft and caramelised, add the ground spices. Turn up the heat to medium and sauté for a minute or so, to cook out the spices
5
Take the pan off the heat and add the 6 green chillies and marinated chicken mixture, stirring everything together. Add another 50ml of water
6
Set the pan back over a low heat and cover. Cook for 35–40 minutes, stirring occasionally. You should end up with a fairly thick gravy, with a little oil rising to the surface. Divide into bowls, scatter with crispy shallots and a split chilli. Serve with steamed white rice and lime