Bengali Doi Chicken (Chicken Cooked in Spiced Yoghurt)

Bengali Doi Chicken (Chicken Cooked in Spiced Yoghurt)

Prep Time

1 hour

Cook Time

1 hour 20 mins



  • 1 kg chicken
  • 1 cup thick yoghurt
  • 1 ½ tbsp ginger garlic paste
  • 1 tbsp Rajah Chilli Powder
  • 1 tsp Rajah Turmeric Powder
  • 1/2 tsp Rajah Pepper Powder
  • 1 tsp Rajah Cumin Powder
  • 1 tsp Rajah Coriander Powder
  • 1 tsp Rajah Garam Masala Powder
  • 1 tsp salt
  • 2 tsp lemon juice

For the curry:

  • 3 large onions, thinly sliced
  • 1 onion, thinly sliced (to make birista/ crispy fried onion)
  • 2-3 green chillies
  • 2 Rajah Bay Leaves
  • 2-3 Rajah Dried Red Chillies
  • 2 x 1 inch Rajah Cinnamon/Cassia
  • 4-5 Rajah Green Cardamoms (roughly pounder in pestle mortar)
  • 4-5 Rajah Cloves (roughly pounder in pestle mortar)
  • 1 black cardamoms (roughly pounder in pestle mortar)
  • 1 tsp sugar/sweetener/jaggery
  • 3-4 tbsp mustard oil/ veg oil for the curry, plus 1 tbsp for frying the onions


  1. Place all the ingredients for marination in a large bowl and mix everything well. Leave to marinate for at least 1 hour.
  2. In a large pan, add oil on medium-high heat. When hot add bay leaves, dried red chillies, cinnamon, cloves and cardamoms and sauté are for few seconds.
  3. When you get the aroma of the spices, add the sliced onions and sauté on medium-high heat until the onions turn soft and start browning. This takes around 6-7 minutes.
  4. Now slowly add chicken along with the marinade and cook on medium heat for 5-6 minutes stirring continuously until the chicken loses its rawness.
  5. Then lower the heat and cover and cook for 25-30 minutes. Stirring intermittently.
  6. Meanwhile, heat 1 tbsp of oil in a skillet on medium-low heat and the sliced onions. Fry the onions stirring constantly until they turn brown and crispy. remove with a slotted spoon and set aside.
  7. After 25-30 minutes, do a taste test, stir in slit green chillies and sugar and salt if required. Cover and continue cooking for another 8-10 minutes.
  8. Finally, add some chopped coriander leaves and fried onions and take off the heat.
  9. Serve it hot with pulao or paratha.