Chicken Roasted in Sal Leaf(শালপাতার পোড়া চিকেন)

 Here’s the recipe for Shalpatay Pora Chicken (Chicken Roasted in Sal Leaf)

Ingredients:

Chicken: 1 kg (cut into medium pieces)

Mustard oil: 4-5 tbsp

Turmeric powder: 1 tsp

Red chili powder: 1 tsp

Cumin powder: 1 tsp

Coriander powder: 1 tsp

Ginger-garlic paste: 2 tbsp

Green chilies: 4-5 (slit or chopped)

Onions: 2 medium-sized (sliced)

Tomato: 1 large (finely chopped)

Salt: To taste

Shal leaves: Enough to wrap the chicken pieces

Thread or toothpicks: To secure the wraps

Instructions:

1. Marinate the chicken:

In a large bowl, mix chicken pieces with turmeric powder, red chili powder, cumin powder, coriander powder, ginger-garlic paste, salt, and mustard oil. Add onions, tomatoes, and green chilies to the mix. Let it marinate for 30 minutes to 1 hour.

2. Prepare the Shal leaves:

Wash the Shal leaves thoroughly and pat them dry. If the leaves are stiff, lightly roast them over a flame or dip them in hot water for a few seconds to make them pliable.

3. Wrap the chicken:

Take 2-3 pieces of marinated chicken and place them on a Shal leaf. Wrap it securely, making sure the marinade doesn’t leak. Tie the wraps with thread or secure them with toothpicks.

4. Cook the chicken:

On a pan: Heat a tawa or flat pan on medium heat. Place the wrapped chicken on the pan and cover it. Cook each side for about 10-15 minutes or until the chicken is fully cooked and infused with the smoky aroma of the leaves.

On an open flame or coal: Place the wrapped chicken directly on a charcoal grill or open flame. Turn occasionally to cook evenly. This method gives it a more rustic flavor.

5. Serve:

Remove the chicken from the wraps just before serving. Enjoy with steamed rice or roti.

This dish captures the earthy aroma of Shal leaves, enhancing the smoky, spicy flavor of the chicken!