Sunday, July 27, 2014

Posto Murgi - Chicken with Poppy seeds

While wondering what to make for lunch yet again..I remembered that my dear friend Sarani of Cocoawind had made this beautiful chicken dish with poppy seeds - a Bengali staple. Since chicken is the go to meat for easy weekday meals I decided to go ahead with the recipe. Now which Bengali will not like posto(poppy seeds)- give me simple posto'r bora(fritters) with daal-bhaat..and I am happy. Or don't forget the amazing Jhinge Posto,I can finish a big plate of rice with just this! Coming back to the recipe, again very basic ingredients are used here and you can rustle up this dish anytime in your kitchen.


Chicken - 500 gms - cut into medium sized pieces

Onion - I medium - finely chopped

Poppy seeds paste - 2 tbsp.

Cashewnut paste - 1 tbsp.

Ginger/garlic paste - 1 tsp

Whole cardamom,cloves and cinnamon-  2 of each - lightly crushed

Bay leaves - 2 nos

Turmeric powder- 1 tsp

Red chilli powder - 1 tsp

salt - to taste

Sugar - a pinch

Green chillies - 3-4 slit

Refined oil - 2 tbsp.


In a heavy bottomed pan, add the refined oil. Splutter the lightly crushed cardamom,cloves and cinnamon and the beay leaves.

Add the ginger garlic paste and the chopped onion and fry till the onions turn brown.

Now add the chicken pieces - fry till the chicken also changes colour and turn lightly brown.

Next add the turmeric powder,chili powder, salt and sugar and give it all a good mix.

Cover and let cook for 5 mins.

Now add the poppy seeds paste and the cashewnut paste. give it a good mix and then add half a cup of warm water. Cover and cook for another 5-7 mins. Once done , remove cover and check if the chicken has cooked through. If not add some more water , cover and cook for 2 mins more.

The gravy would thicken up by now, adjust gravy consistency by adding a little warm water if reqd. Garnish with green chillies and serve with rice/roti.


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