Doi Murgi – Yogurt Chicken Curry from Bangladesh
Pane-Bistecca
Doi Murgi is a simple chicken curry that is prepared in every Bangladeshi household. The bone-in chicken is cooked in a thin yogurt-based curry. This curry is best served with steamed rice or roti. The sauce of this Bangladeshi chicken curry is mild in flavor and thin and soupy in consistency. Bangladeshi yogurt chicken curry is considered the best family dish there is. Slow-roasted, succulent chicken cooked with over ten different spices in a rich and creamy yogurt sauce. Chilis add extra heat and crispy onions round off the curry. The recipe is from Dina Begum!
As we are traveling to Bangladesh this month as part of the Culinary World travel of Volkermampft this recipe is a must!
As we are traveling to Bangladesh this month as part of the Culinary World travel of Volkermampft this recipe is a must!
Ingredients
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1 kg Chicken pieces (I chose breast pieces with bone)
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Marinade:
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½ tsp Salt
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3 cloves of Garlic, finely chopped
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4 cm Ginger, finely chopped
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¼ tsp Pepper
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2 tsp Chili
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1 tbsp Lemon juice
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250 g Greek Yogurt
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½ tsp Cumin powder
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Curry Sauce:
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some Oil
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125 ml Water
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3 Onions, finely sliced
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1 tsp Salt
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6 Cardamom Pods, lightly crushed
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1 Cinnamon stick
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2 Bay Leaves
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8 Cloves
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1 tsp Coriander Powder
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½ tsp Cumin Powder
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½ tsp Turmeric Powder
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½ TL Chili
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1/8 tsp Mace
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6 green Chilis
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Crispy fried Onions as decoration
Instructions
1
Step 1
Mix the marinade ingredients together and marinate the chicken pieces in it for 4 hours or overnight.
2
Step 2
Heat the oil in a wide pan and slowly fry the onions with the cinnamon, salt, cardamom, cloves, and bay leaf until lightly browned. Add the water, bring to the boil and simmer for 10 minutes.
3
Step 3
Then mix in the remaining spices. Briefly turn up the heat and cook the spices for 2 minutes. Turn the heat down again and add the chopped green chilies and the marinated chicken pieces with the remaining marinade. Add another 50 ml water. Cover and simmer for 40 minutes, turning the chicken pieces several times.
4
Step 4
ITransfer to a bowl and garnish with crispy onions. At the end, the oil should float on top. Serve with white rice or roti, Dattel Chutney, Mango Chutney and Raita.
Notes
A wonderful Curry!
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Hmmm… das sieht lecker aus. Wenn ich schon die ganzen Gewürze sehen, dann weiß ich, dass es schmecken MUSS.
Liebe Grüße
Britta
Ich liebe Currys, besonders Currys mit Hühnchen – und das hier kann ich regelrecht schmecken mit all den Gewürzen – großartig!
Hühnercurry – her damit! Das mag ich.
Mhhh, das sieht richtig lecker aus und würde perfekt zu meinen Ruti passen.
Ich liebe die Aromen von Curry-Gerichten! Zwar riecht meist die ganze Wohnung nach den Gewürzen, aber dagegen hilft ja einmal ausgiebig Lüften.
Hallo Wilma,
ein schönes Hähnchengericht. Gefällt mir auch mit den Beilagen sehr gut.
LG Volker