Aam Pora Murgi (chicken cooked with charred raw mangoes) by Sromona Chakraborty

My first taste of chicken cooked with Raw Mangoes was way back in my teens when my friend Rupsa cooked it — she even smoked it using coal put along with the meat in a casserole. It fascinated me. So, when I saw this recipe by Ms. Sromona Chakraborty online, I had to seek her permission to share it with you. Hers is a different version though. This variety is the fun and joy of the culinary world — isn’t it?

 

Blessed to belong to a family of legends, Sromona Chakraborty is a teacher by profession, singer by passion, cook by ardour, cat-mom by love – who lives in her cosy nest with spouse and son. We are thrilled to be able to share the gems from her recipe repertoire.

 

 

 

Ingredients:

  • 500gms boneless chicken
  • 1 big sized raw green mango
  • 5/6 green chillies (can use more or less according to one’s own taste)
  • Juice of 1 lime
  • 1 heaped teaspoon garlic paste
  • 2 tablespoons Mustard oil
  • Half teaspoon of Bengali whole 5 spice — pnach phoran — (equal mix of mustard, methi, saunf,kalaunji and jeera seeds)
  • 2 medium onions, chopped
  • 1 tablespoon Mustard powder mixed with warm water (I used Sunrise mustard powder)
  • Salt and sugar to taste
  • Turmeric
  • Red chilli powder

 

Method:

  • Grill the raw mango and de-skin once it softens, and take the pulp out. Blend with the green chillies.
  • Take the chicken and marinate with half of this blend, salt, lime juice, garlic paste and set aside.
  • Now heat oil (preferably mustard oil) in a pan and put in some paanch phoran and let splutter.
  • Add some chopped onions and fry till it starts browning.
  • Now make a paste of turmeric and red chilly powder with water and pour in. Fry till the oil separates.
  • Now add the chicken along with the marinade.
  • Initially fry on high heat and lower the heat when the chicken changes colour. You could add some water if the spices start sticking to the bottom of the pan. Cover and cook, stirring occasionally.
  • Once about two thirds done, pour in the remaining mango pulp (I used half for the marination), mustard paste (I used sunrise mustard powder mixed in water with a little salt and green chilli paste) salt and sugar (just use a little bit more sugar than you feel is ok for this dish, to balance the sour mangoes) to taste and keep cooking till the gravy thickens and the oil separates.
  • Once cooked, I drizzled some kaNcha shorsher tel (mustard oil) just before taking it off the gas.
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