Posto Chicken | Chicken Curry with Poppy Seeds Paste
Author: 
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • Chicken – 750 gms, cut into medium sized pieces
  • Ginger paste – 1 tbsp
  • Garlic paste – 1 tbsp
  • Yogurt – ½ cup
  • Turmeric powder – 1 tsp
  • Kashmiri red chilli powder – 3 tsp
  • Coriander powder – 2 tsp
  • Poppy seeds – ¼ cup
  • Melon seeds (char-magaz) – 2 tbsp
  • Green chilli – 2, slit lengthwise
  • Onion – 4, large, thinly sliced
  • Oil – 4 tbsp
  • Sugar – 1 tsp
  • Salt to taste
  • Garam masala – ½ tsp
Instructions
  1. Prepare the marinade for chicken by mixing the yogurt, ginger-garlic paste, turmeric powder, coriander powder, chilli powder and salt.
  2. Marinade the chicken well with the above mixture and refrigerate for 2 to 3 hours. If you are marinating overnight, do not add salt as it may take the moisture out of the chicken making it dry. Make sure to take out the chicken from the refrigerator at least half an hour before the cooking time to bring it to close to room temperature.
  3. Make a paste of each of poppy seeds and melon seeds separately using minimal water. Set aside.
  4. Heat the oil in a large pot. Add the slit green chillies and sliced onions. Saute them till golden brown.
  5. Now take out each pieces of chicken from the marinade and add it to the pan reserving the marinated liquid for later.
  6. Sear the chicken on medium flame until golden on all side.
  7. Now add the marinated liquid and stir well on high flame.
  8. Add the sugar, poppy seeds paste and melon seeds paste and give a good mix. Add extra water only if the chicken or spices start to stick to the bottom of the pan, else no need of water.
  9. Cover and simmer for 15 to 20 minutes or until the chicken is tender and cooked through. Check for seasoning and adjust if necessary.
  10. When done boil of extra water on high flame if needed and bring the gravy to your desired consistency.
  11. Sprinkle garam masala and serve hot on a bed of plain white rice.
Recipe by Flavor Quotient at http://www.flavorquotient.com/2015/02/posto-murgi-chicken-curry-with-poppy-seeds/