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 savored 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 chilies, 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. Sauté 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. Sauté 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.

Lau Posto (Bottle Gourd cooked with Poppy Seeds Paste - Bengali Style)

          This healthy veggie can be made use of in making many yummy dishes. One such is Lau Posto, a traditional Bengali homemade recipe that is simply out of this world. Bottle gourd is cooked along with some poppy seeds paste and in mustard oil for an authentic touch. 

           Drop in some fried vadi / mangodi for a slight crunch. Light on your tummy, it can be dished out in a jiffy. This amazingly delicious side dish goes well with hot steamed rice or chapatti. So check out the step by step pictorial recipe to prepare this regional delicacy. 

• 1 medium size bottle gourd / lauki, chopped
• 2 tbsp. + 1 tsp. mustard oil
• 1 tsp. nigella seeds (kalonji)
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted cumin powder
• 1 tsp. sugar (opt)
• 8-10 bori / dried lentil dumplings / vadi
• 2-3 green chilies, slit
• 1/2 cup poppy seeds paste
• handful of coriander leaves, chopped

          Heat 2 tbsp. oil in a pan and sauté the vadi till golden brown in color. Drain and keep aside. Temper the same oil with nigella seeds. Sauté for a few seconds.

          Add the chopped bottle gourd, salt, turmeric powder, sugar, cumin powder, fried mangodi and green chilies. Mix well and cook, covered for 4-5 minutes.

           Add the poppy seeds paste and 1/2 cup water. Again cover and cook till done. Switch off the flame and add the coriander leaves and remaining mustard oil. 

           Give it a stir and let it remain covered for 2-3 minutes. Serve as a side dish with hot steamed rice or chapatti.






Note - 

1.  I have used sesame seeds in place of poppy seeds as it is not available here. But there was no change in the flavor. It absolutely was yummy.

                    Heat 2 tbsp. oil & sauté mangodi till golden brown. Drain & keep aside. 
                    Temper the same oil with nigella seeds. Add chopped bottle gourd, salt, 
                    turmeric powder, sugar, cumin powder, fried mangodi & green chilies. 

                                 Mix well and cook, covered for 4-5 minutes.

                       Add poppy seeds paste & 1/2 cup water. Again cover & cook till done. 

  Switch off flame & add coriander leaves & remaining mustard oil. 

Give it a stir & let it remain covered for 2-3 minutes. 

                                 Serve as a side dish with hot steamed rice or chapatti.