Does the word paturi conjure up the image of bhetki or ilish? Or if you are a vegetarian, chhana or mocha? If so, time to think out of the box. Here comes Murgir Paturi to wow you and win you accolades if you treat family and/or friends.
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.
- Boneless chicken
- Green chilli paste
- Red chilli powder (I used Kashmiri chilli powder and Hot chilli powder)
- garlic paste
- mustard paste
- Kashundi 3/4 tablespoon
- curd and some white vinegar
- Little bit of sugar
- salt according to taste
- Mustard oil
- Banana leaf
- Take a big mixing bowl and mix all the above spices thoroughly.
- Now marinate the chicken in this spice mix.
- Take the banana leaves and move them gently over the open flame to help it soften and take it off.
- Put a little bit of mustard oil on the leaf and pour the marinated chicken on the leaf, put a few slit green chillies on top and drizzle very little mustard oil on top and then tie it with a thread.
- Grease a pan with very little mustard oil and heat it.
- Then put the banana leaf parcel on top and wait for the sizzling noise. Now put on a lid and lower the flame. I cooked till the leaf became charred and was not quite a pleasant sight anymore, but the smell was heavenly — that meant it was cooked.
- I turned the flame off but kept the lid on till I served dinner (that helped retain the moisture)
- Serve it steaming hot.