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Kola Pata Murgi
Chicken Wrapped in Banana Leaf
A flavorful chicken dish where marinated chicken pieces are wrapped in banana leaves and then steamed or grilled, imparting a subtle, earthy aroma and keeping the chicken incredibly moist. This method of cooking is traditional in many parts of Bangladesh and India.
đ§ Ingredienser
- 500 g Chicken thighs(boneless, skinless, cut into bite-sized pieces)
- 4 large Banana leaves(wilted over flame or hot water to make pliable)
- 100 g Yogurt(thick)
- 1 tbsp Ginger paste
- 1 tbsp Garlic paste
- 2 tbsp Onion paste
- 1 tsp Turmeric powder
- 0.5 tsp Red chili powder(adjust to taste)
- 1 tsp Garam masala powder
- 0.5 tsp Cumin powder
- 1 tsp Salt(or to taste)
- 2 tbsp Mustard oil
- 2 whole Green chilies(slit)
- Cotton thread(for tying)
đšâđł Instruktioner
- 1
In a bowl, combine the chicken pieces with yogurt, ginger paste, garlic paste, onion paste, turmeric powder, red chili powder, garam masala, cumin powder, salt, and mustard oil. Mix well to ensure the chicken is evenly coated. Marinate for at least 30 minutes, or preferably for 1-2 hours in the refrigerator.
- 2
Gently wilt the banana leaves by passing them over a low flame or dipping them in hot water. This makes them pliable and prevents tearing. Cut them into appropriate sizes to wrap the chicken portions.
- 3
Place a portion of the marinated chicken onto a banana leaf. Add a slit green chili on top. Fold the banana leaf to enclose the chicken securely, forming a neat parcel. Tie the parcel with cotton thread to prevent it from opening during cooking.
- 4
You can cook the parcels in several ways: \n- Steaming: Place the parcels in a steamer basket over boiling water and steam for 25-30 minutes, or until the chicken is cooked through.\n- Grilling: Grill the parcels over medium heat for about 15-20 minutes, turning occasionally, until the chicken is cooked and the leaves are slightly charred.\n- Pan-frying: Heat a little oil in a non-stick pan and cook the parcels on medium-low heat for about 10-12 minutes per side, until the chicken is cooked through. Be careful not to burn the leaves.
- 5
Once cooked, carefully open the banana leaf parcels and serve the chicken hot, with the aromatic juices from the cooking. It pairs well with steamed rice.
đĄ Proffstips
- âEnsure the banana leaves are well-wilted to avoid tearing.
- âMarinating the chicken for a longer period will enhance the flavors.
- âAdjust the amount of green chilies and red chili powder according to your spice preference.
- âIf banana leaves are unavailable, parchment paper or aluminum foil can be used as a substitute, though the flavor will be different.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a tablespoon of poppy seed paste or ground cashews to the marinade for a richer flavor.
- Include thinly sliced onions or a bit of grated coconut in the filling for added texture and taste.