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

Chingri Macher Malai Curry (Prawn Curry with Coconut Milk)

No better way to start my food blog. A tribute to Bengali cuisine. And being a Ghoti myself, I could not choose a more appropriate preparation.

This is a delicious recipe from the enormous plethora that Bengali cuisine has to offer and perhaps one of my all time hits.  Although it’s a little heavy but who cares when such a mouthwatering dish is just in front of you!!

Ingredients (Serves 2-3 people)

• Prawn big size 4 to 5 pieces (preferably lobsters)
• 2 medium sized Onions
• 1 tsp. Sugar
• Ginger ½ inch
• 2-3 pods of garlic
• 4 Green chilies slit
• 1 tsp. Red chili powder
• 2 tsp. of Turmeric powder
• 1 medium sized Coconut
• 2 Whole cardamoms (small ones which are green in colour)
• 1/2 inch piece cinnamon
• 4 Whole cloves
• ½ tsp. Garam masala powder
• 2 Bay leaves
• 2 table spoons of Mustard oil
• 1tsp of ghee
• Salt to taste
• Water as required

Method

Remove outer shell and the black thread from the prawns (devein the prawns) and wash them. Marinate with turmeric powder and salt for 15 minutes.

Take oil in a pan and heat. Fry prawns until light brown, set aside.

Grind ginger and garlic into a smooth paste and keep aside.

Grind cardamom, cinnamon and cloves to a fine powder.

Peel onions, saute them in the hot oil till light brown, take them out, cool it and grind it to make a paste.

Grate coconut, mix with a little hot water and then grind it. Press the mixture through a fine cloth to get the fresh coconut milk.

Heat mustard oil in a pan till smokes starts coming. Add cardamom, cinnamon and bay leaves. Add sugar.

Lower the flame and add the ginger-garlic paste. Sauté for a few seconds.

Add onion paste and cook till water gets dried.

Add the remaining turmeric powder & red chili powder, green chilies to it and fry for 5 to 7 minutes.

Add prawns and cook for another 2 minutes.

Add coconut milk and cook for 5 minutes.

Add salt Cover the vessel and simmer over medium flame for about 10 minutes.

Add ghee and garam masala powder.

Serve with steamed basmati rice.

Some Prawny Tips: Prawns should smell fresh, and not fishy, and should look moist. Avoid any with soft or discoloured shells. If you are buying shell-on prawns, buy double the weight that you need.

PS: If you want to use coconut milk powder which is available in the market, take 3 tbsp. of powder and mix with 1 cup of hot water. But I would always advocate the one freshly made. No pain, no gain!!! And don’t forget the siesta after the sumptuous meal…

Watch this space for more….. J