Murgi posto ( Chicken Poppy seed curry )

In my last post, I have shared the recipe of Bengali basanti pulao. Today I will share the recipe of Murgi posto, which I have paired with basanti pulao. This is a chicken curry, in which the chicken is cooked in poppy seed paste gravy, and believe me it tasted awesome with basanti pulao. So I would suggest you to give it a try at least once. However, this chicken curry can also be paired with plain rice, roti, naan, or biryanis.

Ingredients

Chicken 750 gm, medium sized pieces
Poppy seeds 4 tbsp, soaked in 2 tbsp of lukewarm water for 15 to 20 minutes
Cashew nuts 5 or 6
Curd 3/4th of a cup
Onion 1 large, sliced
Green chillies 4 or 5 whole
Ginger 1 tsp, grated
Garlic 1 tsp, grated
Turmeric powder ½ tsp
Kashmiri red chilli powder 1 tbsp
Cinnamon 1” stick
Cardamom 4 or 5
Cloves 4 or 5
Salt as per taste
Sugar a little bit
Mustard oil 1 + 2 tbsp

Procedure

• In a mixing bowl, take curd, grated ginger, garlic, turmeric powder, Kashmiri red chilli powder, salt, 1 tbsp oil and mix well.
• Add the chicken pieces to the bowl and rub and coat well with the curd mixture. Let the chicken marinade rest in the fridge for minimum 4 hours or overnight
• Grind the poppy seeds along with the soaked in water and cashews, to make a fine paste and keep ready
• After the marinating time is over, bring out the chicken marinade from the fridge and allow it to come to the room temperature
• Heat the remaining oil in a kadhai at medium high flames. Once hot, temper it with the whole spices and add in the sliced onion
• Fry the onions until they turns golden colour . Now, add the chicken along with the marinade and mix well. Stir and cook for a minute and then cover it
• Let the chicken cook covered until the chicken releases it’s moisture. Now open the cover and cook at medium low flames with occasional stirring, until the moisture dries up
• When the moisture have dried up completely, add the poppy seed paste and a tbsp of water and mix well with the chicken
• Add the green chillies and cover and cook at minimum flames for 2 to 3 minutes or until the chicken gets cooked well. If the gravy is too dry, add a little more water and cook
• Open the cover, check if the chicken has cooked well and switch off the flames
• Murgi posto or chicken poppy seeds curry is ready to be served.


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