Chicken Posto (Chicken in Poppy Seeds Gravy - Bengali Style)

          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. So check the step by step pictorial recipe to prepare this traditional Bengali delicacy.

• 400-500 gms. 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 chili, chopped
• salt to taste
• 1-2 green chillies, slit
• 1 tsp. raw mustard oil to garnish
• 2 tbsp. coriander leaves, chopped

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

          Heat oil in a pan and temper with nigella seeds. Saute for a few seconds. Then add the onion and fry till light brown. Add the ginger-garlic paste and fry till the raw smell disappears.

          Now add the remaining yoghurt and chili paste. Continue to fry till the oil separates. Add the marinated chicken, salt, remaining poppy seed paste and slit green chilies. 

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

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




Note - 
1.  I had prepared chicken posto on my recent visit to India, but was unable to click. So tried to create the same in my kitchen here, substituting poppy seeds with sesame seeds as the former is unavailable here. But I should confess it turned out super yummy. So you may try both ways. It simply tastes awesome.

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

                     Heat oil & temper with nigella seeds. Saute for a few sec. Add onion 
                     and fry till light brown. 

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

                               Add remaining yoghurt & chili. Stir fry till the oil separates. 

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

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

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