Easy Posto Chicken Recipe

How many times have you wanted to cook chicken differently than usual? I often do. That's why I thought of this recipe. Posto chicken with poppy seeds and fresh spices are a fresh, summery, quick and tasty dish. Are you a chicken lover? Are you also in love with Posto? Then how about savouring some scrumptious Posto Chicken? Posto or poppy seed recipes are a integral part of a Bengali lunch. A perfect authentic Bengali cuisine with a twist, posto chicken is a favourite dish for food lovers who are looking for something different.

Poppy seeds are used as a natural remedy against anxiety and stress. In fact they have a mild sedative and calming effect on the nervous system. The calcium content is a valid aid for the health of teeth and bones, while the manganese content fights the harmful action of free radicals and helps to keep blood sugar levels under control.

Poppy seeds also contain phytosterols that reduce the concentration of cholesterol in the body. For bengalis, posto is an emotion. Poppy seeds have a certain addictive quality. So, a little discretion is always advisable. Chicken with poppy seeds or Posto chicken or Khus khus chicken is a tasty chicken curry recipe of Bengali cuisine. Adding poppy seeds or posto makes the gravy very rich. This can be served as a side dish with rice or roti.



Here is a recipe of the Posto Chicken

Ingredients:

600 grams boneless chicken, cut to small pieces
2 tbsp coconut, scraped
2 large onions, sliced
1 tsp ginger, grated
1 tsp garlic, grated
1 tsp turmeric
1 tsp red chilli powder
4 tbsp poppy seeds, paste
1 inch cinnamon
2 green cardamoms
4 cloves
2 tbsp coriander leaves, finely chopped
4 green chillies, slit
4 tbsp mustard oil
Salt to taste


Method:


Make a few incisions on the chicken pieces with a sharp knife or fork. Add one tbsp mustard oil and a pinch of salt to the chicken and let it marinate for thirty minutes. Soak poppy seeds in warm water for easy grinding for as long as possible. Grind poppy seeds with little water, salt, green chillies, cardamom, cinnamon, and cloves.

Heat the remaining mustard oil in a pan. Add the chopped onions and sauté till golden brown. Add ginger and garlic paste and continue to fry for another few mins on medium high heat. Add turmeric and red chilli powder and fry till oil separates.

Add chicken pieces and stir fry on medium heat till the chicken is cooked . Then add salt, coconut and poppy seed paste. Mix well and sauté for a minute. Pour half a cup of warm water and let it simmer, stirring occasionally for ten minutes or till oil separates. Garnish with chopped cilantro.

Serve hot with steamed rice or roti.