Doi Chicken, From the corner table, #fromthecornertable
Bengali Doi Chicken (Chicken in yogurt sauce)
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

Boneless chicken cooked in a yogurt gravy for a mild yet flavour-filled meal. 

Course: Main
Cuisine: Bengali (Indian)
Keyword: chicken, mild, yogurt
Servings: 4
Author: Rapti B
  • 500 grams Boneless chicken (cubed)
  • 300 grams Greek yogurt / Hung curd
  • 1 tablespoon Brown raisins
  • 3 medium Onions (sliced)
  • 1 tablespoon Ginger paste
  • 4 Green chillies (slit)
  • 1 big Cinnamon stick
  • 2 teaspoons Cumin powder
  • 1 teaspoon Black pepper powder
  • Salt (to taste)
  • 1 teaspoon Sugar
  • 2 tablespoons Oil
  1. In a big bowl, mix 250 grams yogurt, ginger paste, cumin powder, black pepper powder, salt and sugar. Whisk well. 

  2. Add the chicken and set aside to marinate – at least for 30 minutes. The ideal marinating time would be 2 hours.

  3. Place a non-stick pan or a kadhai on low heat. Add some oil and heat. 

  4. Once the oil is hot enough, add 1 sliced onion and fry till dark brown. Set aside for garnish.

  5. In the same pan, add the remaining onion slices along with the cinnamon and sauté till the onion is soft and light brown.
  6. Pour in the chicken along with the marinate mix. Give it a quick stir, lower the flame and cover the pan. Stir the chicken occasionally. 

  7. Once the chicken is semi cooked, check the sauce for salt-sugar-pepper and adjust. If you need more gravy, then add the remaining yogurt and adjust the spices accordingly.

  8. Add 2 green chillies, mix well and cover the pan. 

  9. Once the chicken in cooked, add the raisins, give the chicken a quick stir and take off the heat.

  10. Serve hot, garnished with the green chillies, brown raisins and the fried onion. The chicken in yogurt sauce can be eaten with rice, naan or pita.
Recipe Notes