Name: Chicken Posto recipe by Bethica Das at BetterButter
Prep time: 120 min
Cook time: 20 min
Total time: 140 min
Yield: 4
Ingredients: 400-500 gms. chicken with bones; 1 cup yoghurt, well beaten; 1 tsp. lime juice; 3 tbsp. poppy seeds paste; 2 tbsp. mustard oil; 1 tsp. nigella seeds; 1 onion, chopped; 1 tbsp. ginger-garlic paste; 1 fresh red / green chili, chopped; salt tot taste; 1-2 green chilies, slit; 1 tsp. raw mustard oil; 2 tbsp. coriander leaves, chopped

ABOUT Chicken Posto RECIPE

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.

Ingredients Serving: 4

400-500 gms. chicken with bones
1 cup yoghurt, well beaten
1 tsp. lime juice
3 tbsp. poppy seeds paste
2 tbsp. mustard oil
1 tsp. nigella seeds
1 onion, chopped
1 tbsp. ginger-garlic paste
1 fresh red / green chili, chopped
salt tot taste
1-2 green chilies, slit
1 tsp. raw mustard oil
2 tbsp. coriander leaves, chopped

Instructions

Marinate 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.
Add remaining yoghurt and chili. Continue to fry till the oil separates.
Add marinated chicken, salt, remaining poppy seed paste & 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.

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