Mathaburu is a forest range and a continuation of Ayodhya Hills, Purulia, West Bengal. A few days before I had a small trekking trip to this region. We used to stay in tents and used to cook with the best possible ingredients available. On the day of campfire we cooked this chicken curry in a iron kadai and on wooden fire. The taste was awesome. There was no fixed recipe and ingredients. But the taste was awesome. You can serve this as a starter or can serve this as side dish with some Peas Pulao or simple roti. As I said there is no fixed recipe…. You may change the amount of spices that were used according to your choice!
Ingredients to serve – 6
- Chicken – 2 kg (Cut into small pieces with bones)
- Yogurt – 200 gms
- Ginger Paste – 3 Tbsp
- Garlic Paste – 2 Tbsp
- Green Chilli Paste – 1 Tbsp
- Coriander Powder – 2 tsp
- Cumin Powder – 2 tsp
- Turmeric Powder – 2 tsp
- Red Chilli Powder – 1 tsp
- Garam Masala Powder – 2 tsp
- Mustard Oil – ½ cup
- Tomato – 6 (Roughly Chopped)
- Chopped Coriander – 1 cup
- Capsicum – 1 (Cut into strips)
- Tomato Sauce – 4 Tbsp
- Onion – 4 (Chopped)
- Salt – 2 taste
- Wash the chicken pieces. Now marinate the chicken with all the ingredients mentioned under for marination. Marinate for at least 1 hour.
- Heat oil in a kadai. Temper the oil with black peppercorn. Now add the marinated chicken in oil. Stir well. Chicken will release water after adding it in oil. Keep stirring in intervals. The chicken will be cooked in its own juice.
- Add chopped tomato and mix them very well. Let the tomatoes mashed up completely.
- Adjust salt.
- When the chicken is almost cooked add the chopped onion. Mix well.
- Next add the capsicum and tomato ketchup / sauce to finish off.
- Garnish with chopped coriander and Mathaburu Chicken is ready to be served.