Chicken Posto

Name: Chicken Posto
Cuisine: Indian
Ingredients: 400-500 gm chicken with bones; 1 cup yogurt, well beaten; 1 tsp. lime juice; 3 tbsp. poppy seed paste; 2 tbsp mustard oil; 1 tsp. nigella seeds (kalonji); 1 onion, chopped; 1 tbsp ginger-garlic paste; 1 fresh red / green chilli, chopped; to taste salt; 1-2 green chillies, slit; 1 tsp. raw mustard oil to garnish; 2 tbsp coriander leaves, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

#meetthemeat - Bengalis love for posto (poppy seeds) is quite well known. It is used in preparing many delectable dishes both in veg. and non-veg. So here is one that I prepared with chicken, which is cooked in a poppy seeds based creamy and thick gravy.

A drizzle of some mustard oil to the end product gives an authentic touch to the dish and completes the picture. It is typically savoured with plain steamed rice. You may try with any kind of Indian bread too. #goldenapron

Bethica Das @kitchen_flavours

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Ingredients

400-500 gm chicken with bones
1 cupyogurt, well beaten
1 tsp.lime juice
3 tbsp.poppy seed paste
2 tbspmustard oil
1 tsp.nigella seeds (kalonji)
1onion, chopped
1 tbspginger-garlic paste
1fresh red / green chilli, chopped
to tastesalt
1-2green chillies, slit
1 tsp.raw mustard oil to garnish
2 tbspcoriander leaves, chopped

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Steps

1

Marinate chicken with 1/2 cup yoghurt, lime juice and 2 tbsp. poppy seed paste for 2 hours.
2

Heat oil in a pan and temper with nigella seeds. Saute for a few seconds. Then add the onion and fry till light brown.
3

Add the ginger-garlic paste and fry till the raw smell disappears.
4

Add remaining yoghurt and chilli. Continue to fry till the oil separates.
5

Add marinated chicken, salt, remaining poppy seed paste & slit green chilies.
6

Cover and cook till done. Add some water if required. Switch off the flame and add the coriander leaves and raw mustard oil.
7

Keep it covered for 2-3 minutes. Serve, garnished with coriander leaves.