Posto Chicken Recipe - Bengali Chicken In Poppy Seed Paste
Posto Chicken Recipe is a traditional Bengali non veg chicken gravy where chicken is marinated and cooked in a nutty poppy seed paste. Served with some piping hot steaming rice, makes an excellent lunch meal.
Posto Chicken Recipe is 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.
If you like this recipe, you can also try other Chicken recipes such as
- 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
To begin making the Posto Chicken recipe, wash and clean the chicken.
In a mixing bowl, combine the chicken pieces, lemon juice, ginger, garlic, salt to taste, turmeric powder and mustard oil . Cling wrap the bowl and refrigerate for 1 hour.
Soak Poppy Seed in water and then grind to make a paste along with cloves, ginger and green chilli.
Heat mustard oil in a wok or pan on medium heat, add the bay leaf, cloves, cardamom, cinnamon stick and fennel seeds, when they begin to sizzle add finely chopped onion and fry till golden.
Add chopped tomato and fry till the tomato is mushy.
Add the poppy seed paste and Red Chilli powder and Garam Masala powder.
Fry the masala till oil starts leaving the sides.
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.
Adjust salt as need and add about 1/2 cup of water or more as needed for the gravy.
Cover the lid and cook till the chicken is done. Garnish with fresh chopped coriander leaves and serve hot.
Born and raised in a gastronomic family where cooking is most relied on approximation and eyeballing the ingredients or ratios and proportions for measurements. A physiotherapist by profession who came into blogging almost a year back with a motive to pen down my experience of learning and refining in the journey with food from home and the world beyond, from street food to the fine dining. I live with a motto in life that is 'Life is beautiful if you have good food around'