Doi Murgi is a yogurt-based dish, the word “Doi” means yogurt and “Murgi” means chicken. The star ingredient of this dish is yogurt and chicken. The creamy texture and tanginess of the yogurt perfectly compliment the delicate flavour of chicken, making doi murgi a beloved and celebrated dish in Bengali households. Doi Murgi is cooked with bone in chicken, yogurt, onion and aromatic spices. This dish typically starts with marinating chicken pieces in a mixture of yogurt, ginger garlic paste, mustard oil, turmeric powder, garam masala powder, coriander powder, Kashmiri chili powder. The yogurt acts as a tenderizer, infusing the chicken with its rich and creamy texture and tangy essence and making the chicken incredibly succulent and the chicken just melts in mouth.  Marination time may vary but it is very crucial to allow the flavours to meld and the meat to absorb the yogurt’s goodness. The robust flavour of spices like coriander, garam masala and spiciness from the chilies are beautifully balanced by the subtle sourness of the yogurt. Marinating the chicken for overnight is ideal but if you don’t have that time minimum 3–4-hour marination is required. Heat mustard oil on high flame and turn down the flame to cool slightly, temper the oil with bay leaf, dry red chili, cloves, cinnamon, green cardamom, mace & allow to crackle, then add sugar & allow to melt. Mustard oil is a must for Doi Murgi, it imparts a distinct aroma and subtle pungency. Now add chopped onion & fry on medium heat for 7-8 minutes or till golden brown, then add ginger garlic paste & fry till raw smell is gone, then add coriander powder & Kashmiri chili powder & fry till the oil separates from the masala. Now add the marinated chicken and fry on high flame until the oil separates from the masala then add garam masala powder and fry for 8-10 more minutes, switch off the flame and add the yogurt, mix well and turn the flame back on & continue cooking on lowest possible heat. Now add salt and water and cover and cook for 15- 20 minutes. Then add chopped green chili and coriander leaves. Turn off the heat and let rest for 15-20 minutes, this helps to develop the flavor.