Posto Chicken Recipe (Bengali Chicken In Poppy Seed Paste)

It is a traditional Bengali non veg recipe where Chicken is marinated and cooked in a poppy seed paste.

Shaheen Ali
Posto Chicken Recipe (Bengali Chicken In Poppy Seed Paste)
400 ratings.

A traditional Bengali non veg recipe where Chicken is marinated and then cooked in a subtle poppy seed paste to make a thick and creamy curry. Typically eaten with rice, posto murghi or posto chicken is one of the most delicious chicken recipe that comes from the Indian sub continent.

Serve Posto Chicken along withBengali Luchi and Bengali Phool Gobhir Paturi followed by Chaler Payesh for a weeknight dinner.

If you like this recipe, you can also try other Chicken recipes such as

  1. Moroccan Roast Chicken With Apricots Recipe
  2. Paprika Chicken Skewers Recipe
  3. Chicken Tikka Masala Recipe

Cuisine: Bengali Recipes
Course: Dinner
Diet: High Protein Non Vegetarian
Prep in

60 M

Cooks in

40 M

Total in

100 M

Makes:

4 Servings

Ingredients

  • 750 grams Chicken , cut into small pieces.
  • 6 tablespoon Poppy seeds , soaked in 1/2 cup in water
  • 6 cloves Garlic
  • 1 inch Ginger , peeled
  • 4 Green Chillies
  • 2 Onion , finely chopped
  • 1 Tomato , finely chopped
  • 1 teaspoon Red chilli powder
  • 1/2 teaspoon Garam masala powder
  • 4 tablespoons Mustard oil
  • Salt , to taste 
  • For whole spices
  • 1 Bay leaf (tej patta)
  • 4 Cloves (Laung)
  • 4 Cardamom (Elaichi) Pods/Seeds
  • 1 inch Cinnamon Stick (Dalchini)
  • 1 teaspoon Fennel seeds (Saunf)
  • For marination
  • 1 tablespoon Lemon juice
  • 2 teaspoon Ginger , paste
  • 2 teaspoon Garlic , paste
  • Salt , to taste
  • 1/4 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Mustard oil

How to make Posto Chicken Recipe (Bengali Chicken In Poppy Seed Paste)

  1. To begin making the Posto Chicken recipe, wash and clean the chicken (cut into small pieces).

  2. Mix with all the above ingredients under 'marinade'. Cling wrap the bowl and refrigerate for 1 hour. 

  3. Soak Poppy Seed in water and then grind to make a paste along with cloves, ginger and green chilli.

  4. Heat mustard oil in a wok or pan. Temper the oil with 'whole spices' and when they start bristling add finely chopped onion and fry till golden.

  5. Add chopped tomato and fry till the tomato is mushy.

  6. Add the poppy seed paste and Red Chilli powder and Garam Masala powder.

  7. Fry the masala till oil starts leaving the sides. 

  8. Add the marinated chicken pieces and fry them till the raw smell goes off and they loose their pink color and becomes a light yellow. 

  9. Adjust salt as need and add about 1/2 cup of water or more as needed for the gravy. 

  10. Cover the lid and cook till the chicken is done. Garnish with fresh chopped coriander leaves and serve hot.

  11. Serve Posto Chicken along with Steamed Rice and Smoked Chicken Tandoori as a side dish.

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Last Modified On Monday, 03 April 2017 15:03
     
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