Posto Chicken Recipe: Bengali Chicken in Poppy Seed Paste
This delightful Posto Chicken, a cherished dish from Bengali cuisine, harmoniously blends tender chicken pieces with a rich poppy seed paste, creating a creamy and aromatic curry that is simply irresistible. Perfect for a special dinner or a comforting family meal, this dish embodies the essence of traditional Bengali flavors and is best enjoyed with steamed rice or traditional Bengali Bhetki Macher Paturi.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken (cut into small pieces) | 750 grams |
| Poppy seeds (soaked in water) | 6 tablespoons (soaked in 1/2 cup water) |
| Garlic | 6 cloves |
| Ginger (peeled) | 1 inch |
| Green chillies | 4 |
| Onion (finely chopped) | 2 |
| Tomato (finely chopped) | 1 |
| Red chilli powder | 1 teaspoon |
| Garam masala powder | 1/2 teaspoon |
| Mustard oil | 4 tablespoons |
| Salt (to taste) | – |
| Bay leaf (tej patta) | 1 |
| Cloves (laung) | 4 |
| Cardamom (elaichi) pods/seeds | 4 |
| Cinnamon stick (dalchini) | 1 inch |
| Fennel seeds (saunf) | 1 teaspoon |
| Lemon juice | 1 tablespoon |
| Ginger paste | 2 teaspoons |
| Garlic paste | 2 teaspoons |
| Turmeric powder (haldi) | 1/4 teaspoon |
| Additional mustard oil (for cooking) | 1 teaspoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~300 kcal |
| Protein | ~30 grams |
| Carbohydrates | ~8 grams |
| Fat | ~17 grams |
| Fiber | ~1 gram |
| Sodium | ~500 mg |
Preparation Time
- Preparation Time: 60 minutes
- Cooking Time: 40 minutes
- Total Time: 100 minutes
- Servings: 4
Instructions
-
Prep the Chicken:
Begin by washing and cleaning the chicken thoroughly. In a mixing bowl, combine the chicken pieces with lemon juice, ginger, garlic, salt to taste, turmeric powder, and 1 teaspoon of mustard oil. Cover the bowl tightly with cling wrap and refrigerate for about 1 hour to allow the flavors to meld. -
-
Prepare the Poppy Seed Paste:
While the chicken is marinating, soak the poppy seeds in water for approximately 30 minutes. Once soaked, drain the water and transfer the poppy seeds to a blender. Add cloves, ginger, and green chillies, then blend into a smooth paste. Set this paste aside for later use. -
Cook the Aromatics:
In a large wok or deep pan, heat 4 tablespoons of mustard oil over medium heat. Once the oil is hot, add the bay leaf, cloves, cardamom, cinnamon stick, and fennel seeds. Sauté for a minute or until the spices become fragrant. -
Sauté the Onions and Tomatoes:
Add the finely chopped onions to the hot oil, stirring continuously until they turn golden brown. Then, add the chopped tomato and cook until it becomes soft and mushy. -
Combine the Ingredients:
Stir in the poppy seed paste along with red chilli powder and garam masala powder. Cook this mixture for about 5-7 minutes, stirring occasionally, until the oil begins to separate from the masala. -
Add the Marinated Chicken:
Carefully add the marinated chicken pieces to the masala, stirring well to coat the chicken evenly. Cook for about 10 minutes, stirring occasionally, until the chicken is no longer pink and has taken on a light yellow color. -
Create the Gravy:
Taste and adjust the salt as necessary. Add approximately 1/2 cup of water (or more if a thinner gravy is desired) to the pan, mixing well. Cover the pan with a lid and let it simmer for 20-25 minutes, or until the chicken is fully cooked and tender. -
Finish and Serve:
Once the chicken is cooked through, garnish the Posto Chicken with freshly chopped coriander leaves. Serve hot, alongside steamed rice, and perhaps with a serving of Bengali Bhetki Macher Paturi for a delightful and complete Bengali feast.
Conclusion
This Posto Chicken recipe encapsulates the rich culinary traditions of Bengal, where the unique flavor of poppy seeds transforms a simple chicken curry into a memorable dish. Whether it’s a family gathering or a cozy dinner at home, this recipe is sure to impress and satisfy the palate. Enjoy your culinary adventure with this delightful Bengali recipe!
