Murgir Paturi
Tender chicken pieces coated in a pungent Bengali mustard-coconut paste, wrapped in banana leaf and gently steamed until juicy and fragrant. It is a homestyle paturi with bold flavor and a soft, silky finish.
For 4 servings
- prep · ~15 min
Soak the mustard and poppy seeds.
Wash the mustard seeds and poppy seeds well, then soak them in water for 15 minutes so they grind smoothly.
- mix · ~5 min
Grind the paturi paste.
1.Drain the soaked mustard seeds and poppy seeds.2.Add them to a grinder with grated coconut, 4 green chilies, turmeric powder, sugar, and a little water.3.Grind to a smooth, thick paste without making it too watery. - mix · ~4 min
Coat the chicken with the mustard paste.
1.Place the chicken pieces in a bowl.2.Add the mustard-coconut paste, yogurt, mustard oil, and salt.3.Mix well so every piece is evenly coated.TIPKeep the paste thick. A thin marinade leaks from the packets and weakens the flavor. - rest · ~15 min
Rest the chicken.
Cover and let the chicken rest for 15 minutes so the mustard and chili flavor sinks in.
- prep · ~5 min
Prepare the banana leaves.
1.Trim the banana leaves into 4 large squares.2.Pass each piece briefly over a low flame to soften it.3.Wipe clean and keep them ready for wrapping.TIPDo not hold the leaves too long over the flame or they will tear. - assemble · ~7 min
Wrap the chicken packets.
1.Place one portion of marinated chicken in the center of each banana leaf square.2.Top each packet with a slit green chili.3.Fold the leaves into neat parcels and tie securely with kitchen string. - steam · ~25 min
Steam the paturi packets.
Arrange the packets in a steamer in a single layer. Cover and steam over medium heat until the chicken is fully cooked and tender.
TIPSteam gently, not on a hard boil, so the parcels stay intact and the chicken cooks evenly. - serve
Serve the Murgir Paturi hot.
Let the packets sit for 2 minutes, then serve hot. Open the banana leaf at the table to release the mustard aroma.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Grind the mustard-poppy-coconut paste with very little water so the parcels stay tight and intensely flavored.
- 2If your mustard tastes bitter, rinse the soaked seeds well and avoid over-grinding after the paste turns smooth.
- 3Use medium bone-in chicken pieces so they finish cooking in the steaming time without drying out.
- 4Warm the banana leaves just until glossy and pliable; overheated leaves split while folding.
- 5Keep the packets in a single layer in the steamer so steam circulates evenly around each parcel.
- 6Let the steamed packets rest briefly before opening so the juices settle back into the chicken.
- 7These parcels can be assembled a few hours ahead and refrigerated; steam straight from chilled with a few extra minutes.
Adapt it for your goals.
Boneless
Use boneless chicken thigh pieces for easier eating; reduce steaming slightly to keep them juicy.
low spiceLow-spice
Cut back the green chilies and use only slit chilies for aroma if you want the mustard flavor without as much heat.
fish styleFish-style
Swap chicken for bhetki or another firm white fish for a classic paturi-style version with quicker steaming.
pan steamedPan-steamed
If you do not have a steamer, place the tied parcels in a covered pan over low heat with a splash of water underneath.
Why this is on our healthy list.
Protein-Rich Main Dish
Chicken makes this a satisfying, protein-rich preparation that pairs well with simple rice and vegetables.
Gentle Steam Cooking
Steaming cooks the chicken without deep-frying, helping the dish stay moist while using relatively little added fat.
Healthy Fats and Seeds
Mustard seeds, poppy seeds, coconut, and mustard oil contribute flavorful fats and plant compounds along with texture.
Frequently asked questions
Yes, but the aroma will be different. You can use parchment plus foil as a backup wrapper, though banana leaf gives the classic paturi fragrance.
