Posto Murgi (Chicken cooked with Poppy Seeds)

A couple of months back we were invited for lunch to a friend’s place when his parents had come over. It was a complete Bengali lunch and almost everything was cooked by his mother. One of the items which I really loved was Posto Murgi (Chicken cooked with poppy seeds). I couldn’t stop myself from asking her the recipe over the lunch itself. And ofcourse she was too sweet to give me the recipe instantly.

After that I have made it a number of times & have also incorporated some of my own ideas. And it turned out to be awesome. So do try this..

Ingredients

•         Chicken (500 gms)

•         2 big sized Onions

•         Mustard oil 3-4 tablespoon/ you can also use sunflower oil

•         Green Chilli (4 pieces)

•         3-4 tbsp of curd to marinate chicken

•         1 tsp of black pepper

•         1 tsp of ginger paste

•         1 tsp of garlic paste

•         ½ tomatoes finely chopped

•         1 bay leaf

•         ½ tsp of chili powder

•         1 tsp of coriander powder (dhaniya powder)

•         ½ tsp of cumin seed powder  (jeera powder)

•         ½ tsp of cumin seeds

•         Posto , also known as khus-khus or poppy seed - (6 tablespoons made into paste)

•         2 Potatoes of medium size peeled, cut into two halves & boiled in salt water. (Though I didn’t use it   this time)

•         ½ of garam masala

•         ½ tsp of ghee

•         Salt 

Method
Cut the onion in long, fine slices. Wash the chicken pieces well and marinate them with curd and a little oil for about an hour.

Make a fine paste of poppy seeds in the mixer. While making the paste put 2 green chillies, a pinch of salt and 1 tsp of mustard oil. Use a bit of water if required to make a fine paste.


Heat 4 tablespoon oil in a kadai or utensil with lid. I always prefer a non stick one. When the oil starts smoking put the cumin seeds & bay leaf. When it starts to crackle, add the sliced onions.


Fry onions till it turns brownish. Add the ginger & garlic paste. Lower the flame & fry it for about 2 minutes. Then add the tomatoes.


Add the cumin seed, coriander & red chilli powder. Add black pepper. Make sure that the spices do not burn, so add a little water if required.


When the oil starts coming out from the spices, add chicken, green chillies and salt.


Cook the chicken on low heat - stir the chicken occasionally and keep it covered. Cook till it becomes soft. You can now add the boiled potatoes if you are sing them.


Now add the poppy seed paste. Sprinkle a bit of water (only if water has not come out of chicken while cooking). Remember this is a gravy preparation so do not pour too much water.

Add ghee & garam masala and stir well to mix


Serve hot with steamed rice.

PS: Poppy seeds induces sleep.. specially if you are having it in the afternoon… So have this only when you know you have ample time to take a nap!!


Happy Cooking
Shreya