Chicken Posto By Radhuni

Name: Chicken Posto By Radhuni
Cuisine: Indian
Ingredients: 750 gm 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; to taste Salt,; 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; to taste Salt; 1/4 teaspoon Turmeric powder (Haldi); 1 teaspoon Mustard oil

Radhuni @cook_12248073

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.

Radhuni @cook_12248073

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Ingredients

750 gmChicken cut into small pieces
6 tablespoonPoppy seeds soaked in 1/2 cup in water
6 clovesGarlic
1 inchGinger peeled
4Green Chillies
2Onion finely chopped
1Tomato finely chopped
1 teaspoonRed chilli powder
1/2 teaspoonGaram masala powder
4 tablespoonsMustard oil
to tasteSalt,
For whole spices
1Bay leaf (tej patta)
4 Cloves(Laung)
4Cardamom (Elaichi) Pods/Seeds
1 inchCinnamon Stick (Dalchini)
1 teaspoonFennel seeds (Saunf)
For marination
1 tablespoonLemon juice
2 teaspoonGinger paste
2 teaspoonGarlic paste
to tasteSalt
1/4 teaspoonTurmeric powder (Haldi)
1 teaspoonMustard oil

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Steps

1

To begin making the Posto Chicken recipe, wash and clean the chicken (cut into small pieces).
Mix with all the above ingredients under 'marinade'. Cling wrap the bowl and refrigerate for 1 hour.
2

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. Temper the oil with 'whole spices' and when they start bristling add finely chopped onion and fry till golden.
Add chopped tomato and fry till the tomato is mushy.
3

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 colour and becomes a light yellow.
4

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