Posto Murgi Recipe | Chicken Poppy Seed Curry | Kitchenstagram
Poila Boishakh, the Bengali New Year, is just around the corner, bringing with it a celebration of flavours and traditions. Among the many delicacies enjoyed during this time, Posto Murgi or Chicken Poppy Seed Curry holds a special place in Bengali cuisine. This unique dish highlights the nutty richness of white poppy seeds, creating a creamy, subtly spiced curry that pairs perfectly with steamed rice or chapatis.
Unlike other chicken curries, Posto Chicken relies on the simplicity of its ingredients, letting the poppy seed paste shine as the hero. The chicken is marinated and slow-cooked to perfection, allowing the flavours to meld into rich, comforting dish. It’s a testament to the Bengali love for Posto, a staple ingredient found in countless regional dishes.
While Posto Maach (fish in poppy seed gravy) is widely known, Posto Chicken remains a hidden gem, loved by those who appreciate the delicate balance of flavours in Bengali cooking. This Poila Boishakh, celebrate with a bowl of this creamy, mildly spiced delicacy, served hot with a plate of fluffy rice- a true taste of Bengal’s culinary heritage.
History of Poppy Seeds:
Poppy seeds or Posto, holds a fascinating yet bittersweet history. Extracted from the opium poppy plant, these tiny seeds were once revered for their medicinal benefits, as documented in Dhanwantari Nighantu, a 13th-century Ayurvedic text. Known for their healing properties, they were initially valued for therapeutic uses.
However, their trajectory took a different turn under Mughal rule, especially during Emperor Akbar’s reign, when poppy became a sough-after recreation substance. As its popularity surged, it found a new role in Mughal kitchens, enhancing gravies wit its unique texture and mild nuttiness.
Posto’s journey into Bengali cuisine, however, is linked to British raj, where opium cultivation in Bengal was enforced for trade, leaving farmers with little poppy seeds as remnants of their labor. Out of hardship, the ingenious wives of these farmers turned posto into a staple, creating simple yet iconic dishes that remain central to Bengali meals today.
Serving suggestions:
Posto Chicken pairs wonderfully with steaming white rice, allowing its rich, nutty flavours to shine. If you prefer, serve it with soft chapatis or rotis for a delightful combination. Before plating, enhance the dish with a generous drizzle of pungent mustard oil and a slitted fresh green chilies. This finishing touch adds depth and a spicy kick, making each bit more flavourful.
Storage Tips:
Posto Chicken is best enjoyed fresh, as the delicate flavour of poppy seed paste diminishes over time. Ideally, it should be consumed on the day it’s prepared. If necessary, you can store it in the refrigerator for up to two days, but beyond that, the taste may not remain as vibrant. It’s not a dish meant for long-term storage, so it’s best to cook only as much as needed.
Ingredients:
For Chicken Marination:
500 gm Chicken, bone-in
1 no. Onion, chopped
1 tbsp Ginger, chopped
5-6 nos. Garlic cloves
1 tsp Turmeric powder
1 tsp Red chili powder
2 tbsp Yogurt
1 tbsp Mustard oil
For Posto Chicken:
3 tbsp Mustard oil
2 nos. Bay Leaf
2 nos. Red chili, whole
2 nos. Green Cardamom
4 nos. Clove
1 inch Cinnamon
1 no. Onion, sliced
Salt to taste
1 tbsp Green Chili Paste
1/2 cup Poppy seed paste
2 tbsp Cashew paste
1 tsp Sugar
2 nos. Green chili, splitted
1 tbsp Mustard Oil
1 tbsp Fresh Coriander, chopped
Preparation:
For Chicken Marination:
- Step 1: In a grinder jar add chopped onions, chopped ginger and garlic cloves along with some water and grind until smooth.
- Step 2: In a mixing bowl, combine onion-ginger-garlic paste, yogurt, turmeric powder, red chili powder and mustard oil. Marinate the chicken for at least 1 hour or overnight.
For Posto Chicken:
- Step 3: In a wok, heat 2 tbsp mustard oil. Add bay leaves, whole red chilies, green cardamom, cinnamon and cloves and allow them to splutter.
- Step 4: Then add the sliced onions and a pinch of salt, adding salt helps to caramelize the onions faster, fry for 8-10 minutes or until they are golden brown.
- Step 5: Add the marinated chicken and green chili paste, cook the chicken over high heat for 6-8 minutes or until the oil separates.
- Step 6: Then add salt to taste and water, stir to mix. Cover and cook on low heat for 15 minutes.
- Step 7: After 15 minutes, add poppy seed paste and cashew paste, stir to combine properly.
- Step 8: Cover & cook the chicken on low heat for 10-15 more minutes.
- Step 9: Then add sugar, splitted green chili and 1 tbsp mustard oil, stir to combine. Turn off the heat and cover the wok and allow the chicken to rest for 10 minutes before serving.
- Step 10: Serve Posto Murgi or Chicken Poppy Seed Curry with steamed rice, luchi or paratha. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
FOLLOW ME
My Latest Posts
- post 1
- post 2