Posto Murgh

Name: Posto Murgh
Total time: 2400 s
Yield: 6person
Cuisine: Indian
Ingredients: 1 kg chicken; 1 1/2 cup curd; 1 tbsp ginger garlic paste; 2 onions small sized; 4 Green chillies; 2 tbsp roasted coriander saunf jeera powder; 3 tbsp poppy seeds; 10 cashew; 1 tsp Red chilli powder; 3 tbsp ghee; 2 medium sized onions; 6 cloves; 8 cardomom; 3 stick cinnamon; 1 tsp sugar; 1 tbsp Kewra water

Zeba F Lari @cook_12760952

Kanpur

#rainbowweek2
A simple aromatic chicken dish made with using fresh poppy seeds paste

Zeba F Lari @cook_12760952

Kanpur

#rainbowweek2
A simple aromatic chicken dish made with using fresh poppy seeds paste

Saved

Ingredients

40 minutes

6person

1 kgchicken
1 1/2 cupcurd
1 tbspginger garlic paste
2onions small sized
4Green chillies
2 tbsproasted coriander saunf jeera powder
3 tbsppoppy seeds
10cashew
1 tspRed chilli powder
3 tbspghee
2medium sized onions
6cloves
8cardomom
3 stickcinnamon
1 tspsugar
1 tbspKewra water

Saved

Steps

40 minutes

1

Beat the curd and grind onion and chillies to a fine paste
2

Then grind poppy seeds and cashew with a little water to a fine smooth paste
3

Chop the 2 onions finely.
4

Combine the chicken pieces with curd, ginger garlic paste, onion chilli paste, poppy seeds paste, salt and coriander, chilli powder and salt.
5

For best results marinate the chicken overnight or at least 6 hours
6

Heat ghee in a Wok and add whole Garam masala and sugar. Let it brown and then add chopped onions and cook till golden brown.
7

Add the marinated chicken with the marinade and cook on high heat for 10-15 minutes
8

Cook till chicken is dry.
9

Add a cup of hot water and cook on slow fire covered till chicken is fully tender and ghee floats on top.
10

Add Kewra water and cover it and enjoy with fresh garlic naan and rice.