Murgir Paturi
Tender chicken pieces marinated in a pungent mustard and coconut paste, wrapped in banana leaves, and then pan-fried or steamed. This classic Bengali dish delivers a burst of sharp, savory flavors, with the banana leaf imparting a unique, smoky aroma. It's an authentic culinary delight that's surprisingly straightforward to prepare.
For 4 servings
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.
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.
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.
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.
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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Warming the banana leaves over a flame is crucial to make them pliable and prevent tearing during folding.
- 2Soaking the mustard seeds is a key step to reduce their bitterness and achieve a smoother paste.
- 3Using boneless chicken thighs will result in a more succulent and juicy paturi, as they have a higher fat content than breast meat.
- 4Do not compromise on mustard oil; its unique pungent flavor is the soul of this traditional Bengali dish.
- 5For a healthier, oil-free version, you can steam the parcels in a steamer for 15-20 minutes instead of pan-frying.
- 6Ensure the parcels are sealed tightly with twine to prevent the delicious marinade from leaking out during cooking.
Adapt it for your goals.
Fish Paturi (Bhetki Paturi)
Replace the chicken with firm, white fish fillets like Bhetki (Barramundi), Cod, or Tilapia. The cooking time will be slightly shorter, around 12-15 minutes total.
Paneer PaturiPaneer Paturi
For a vegetarian version, use 500g of paneer cut into thick cubes. Marinate and cook following the same instructions.
Prawn Paturi (Chingri Paturi)Prawn Paturi (Chingri Paturi)
Use large, deveined prawns instead of chicken. Reduce the cooking time to about 10-12 minutes total, as prawns cook very quickly.
Extra PungentExtra Pungent
For a sharper mustard flavor, use only black mustard seeds and slightly increase the quantity of green chilies in the paste.
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a high-quality lean protein, essential for building and repairing tissues, muscle growth, and maintaining overall body function.
Anti-inflammatory Properties
Mustard seeds, turmeric, and ginger contain compounds like curcumin and gingerol, which have powerful anti-inflammatory and antioxidant effects, helping to combat oxidative stress in the body.
Rich in Healthy Fats
Mustard oil is a good source of monounsaturated and polyunsaturated fatty acids, including omega-3s, which are beneficial for heart health. Coconut also provides medium-chain triglycerides (MCTs).
Frequently asked questions
Paturi is a traditional Bengali cooking method where ingredients, typically fish, chicken, or vegetables, are marinated in a spice paste, wrapped in leaves (usually banana leaves), and then steamed or pan-fried. The leaf imparts a distinct, smoky aroma to the food.