Doi murgi – Bangladeshi yoghurt chicken curry
by Dina Begum
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Ingredients
Fresh Meat
1kg boneless chicken thighs, skinned and cut into large pieces
Store Cupboard
1 1/2 tsp salt
1/4 tsp black pepper, crushed
5 tbsp of mustard oil
1 handful of crispy shallots
Fruit & Vegetables
2 tsp garlic, finely chopped
2 tsp lemon juice
3 medium onions, finely sliced
1/2 tsp chilli powder
Spices & Dried Herbs
2 tsp ginger, finely chopped
2 tsp Kashmiri chilli powder
1 tsp cumin powder
6 cardamom pods
1 cinnamon stick
8 cloves
1 tsp ground coriander
1/2 tsp turmeric powder
1/8 tsp ground mace
10 green chillies
Dairy
250g of Greek yoghurt
Salad & Fresh Herbs
2 bay leaves