Murgir Paturi

Instructions

1. 1

   Prepare the Mustard Paste

   • Soak the black mustard seeds, yellow mustard seeds, and poppy seeds in 1/2 cup of warm water for at least 30 minutes. This softens them and reduces bitterness.
   • Drain the water completely.
   • In a blender or grinder, combine the soaked seeds, grated coconut, 5 green chilies, chopped ginger, and garlic.
   • Add a few tablespoons of water, just enough to help it grind, and blend into a thick, smooth paste. Set aside.
2. 2

   Marinate the Chicken

   • In a large mixing bowl, combine the chicken pieces with the prepared mustard paste.
   • Add the whisked curd, turmeric powder, salt, sugar, and 1/4 cup of mustard oil.
   • Mix thoroughly, ensuring every piece of chicken is evenly coated with the marinade.
   • Cover the bowl and let the chicken marinate for a minimum of 30 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor.
3. 3

   Prepare Banana Leaves and Assemble Parcels

   • While the chicken marinates, prepare the banana leaves. Gently run each leaf square over a low open flame for 10-15 seconds until it becomes pliable and slightly glossy. This prevents it from tearing when folded.
   • Wipe the leaves clean with a damp cloth.
   • Lay a leaf square on a flat surface, shiny side up. Place 2-3 pieces of marinated chicken in the center.
   • Top with a spoonful of extra marinade and one slit green chili.
   • Fold the leaf from all four sides to create a neat, sealed rectangular parcel. Secure it tightly with kitchen twine.
   • Repeat the process for all the remaining chicken.
4. 4

   Cook the Paturi

   • Heat the remaining mustard oil (approx. 2 tbsp) in a wide, heavy-bottomed pan or skillet over medium heat.
   • Carefully place the banana leaf parcels in a single layer in the pan. Do not overcrowd; cook in batches if necessary.
   • Cover the pan with a lid and reduce the heat to low-medium. Cook for 8-10 minutes.
   • Gently flip each parcel using tongs. Cover again and cook for another 8-10 minutes on the other side.
   • The paturi is done when the banana leaves are charred in spots and fragrant, and the chicken inside is tender and cooked through.
5. 5

   Serve

   • Remove the parcels from the pan and let them rest for a minute.
   • Serve the Murgir Paturi hot, directly in their parcels, alongside steamed white rice.
   • Allow each person to unwrap their own parcel to experience the incredible aroma released.