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Posto Chicken: A Bengali Recipe

By Sanchita

Bengali cuisine is known for its unique and subtle flavours. Posto or poppy seeds is one ingredient that Bengalis are extremely fond of. Posto can be cooked with a variety of items like potatoes, pointed gourds (potol), brinjal or even paneer and fish. This ingredient is not just used as a thickening agent. Rather it is used in as a spice in many Bengali recipes. It lends its subtle flavour to the food and makes it lip-smackingly delicious.

The recipe of posto chicken is quite simple. It does not even require a whole lot of ingredients. But posto chicken simply tastes heavenly. This recipe will definitely surprise your taste-buds and leave you wanting more of this special Bengali delight.

Here is the recipe for posto chicken. It is a must try for all chicken lovers.

Serves: 3-4

Preparation time: 2 hours

Cooking time: 40 minutes

Ingredients

  • Chicken- 1kg (cut into small pieces)
  • Lime juice- 1tbsp
  • Ginger-garlic paste- 2tbsp
  • Onion- 3 (finely chopped)
  • Tomato- 1 (finely chopped)
  • Ginger- 1 inch piece
  • Garlic- 3 cloves
  • Green chillies- 4
  • Posto (poppy seeds)- 4tbsp (soaked in water)
  • Turmeric powder- 1tsp
  • Red chilli powder- 1tsp
  • Garam masala powder- 1tsp
  • Saunf (fennel) seeds- 1tsp
  • Green cardamoms- 3
  • Cinnamon- 1 inch stick
  • Cloves- 4
  • Salt- as per taste
  • Mustard oil- 2tbsp
  • Water- 2cups
  • Green coriander- 2tbsp (chopped)

Procedure

  1. Wash and clean the chicken pieces properly.
  2. Marinate the chicken pieces with lime juice, ginger-garlic paste, turmeric powder and 1tsp of mustard oil and keep aside for 2 hours.
  3. Make a paste of soaked posto or poppy seeds, ginger, garlic and green chillies in a mixer.
  4. After 2 hours, heat oil in a pan and add cinnamon, cloves, cardamoms and fennel seeds to it. Fry for 2 minutes.
  5. Now add the onions and cook till they turn golden brown.
  6. Add the tomato and cook for another 5 minutes.
  7. Now add the prepared paste of poppy seeds, red chilli powder, garam masala powder and fry for 3 minutes.
  8. Add the chicken pieces and saute for 5 minutes.
  9. Now add salt and water. Cover the pan and cook for around half an hour.
  10. Once done, switch off the flame and check if the chicken is cooked with a fork.
  11. Garnish with chopped coriander leaves.

Your posto chicken is ready to be served. Serve it hot with steamed rice or chapatis.

Story first published: Thursday, May 2, 2013, 12:52 [IST]