Posto Chicken Spiced Up!

9th December, 2008

Inspired by a few people, I have decided to diversify the ambit of my blog a bit more. So, here comes the new feature – my cookbook, “Tadka Laga Ke”!

Let me tell you that the first recipe being posted here is not an original one. This one has existed from time immemorial in the kitchens of the average Bengali. However, it features here because I’ve majorly improved upon the original recipe, and therefore I feel it is worth a mention here!

So here you go, wish you all the best in trying out this recipe of a spicier version of Posto Chicken!

Ingredients:
500 gms Chicken (washed and cut into pieces), 5 medium sized onions (peeled and sliced finely), 100 gms sour curd, 100 gms poppy seeds (commonly known as khus khus/ posto) ground into a paste, 1 dried red chilli, ½ tsp turmeric powder, 1tsp each of chilli, Everest chicken masala & Everest garam masala powders, 1tbsp ginger paste, ½ tbsp garlic paste, all garam masala (whole) & oil/ghee, salt and sugar to taste, dhania leaves (optional).

Preparation:
Pour the oil/ghee in a kadhai / frying panand heat on medium flame. Once hot, add the whole garam masala and the dried red chilli, and after 30 seconds, add the onions. When the onions are fried enough, add the ginger & garlic paste, and after 1 minute, add salt and sugar. After 2-3 minutes, add the other spices (i.e. turmeric, chilli, chicken masala & garam masala powders) and sauté. After about 5 minutes, add the sour curd and sauté again. Once the curd is blended properly in the mixture, add the chicken pieces. Cover the frying pan/ kadhai and cook on medium flame till the chicken becomes tender. If the chicken does not emit enough water, then sprinkle additional water till the chicken is tender. Now add the posto / khus khus / poppy seeds paste with a cup or two of water, and bring the whole thing to a boil. Keep cooking till the gravy becomes thick and nearly dry, and the posto/ khus khus/ poppy seeds paste coats the chicken pieces. If you want, you can sprinkle some dhania leaves over the preparation. Serve hot with parantha or rice.

You can find the original Posto Chicken recipe here.

Bon appétit!