Ingredients: 750 grams Chicken – cut into small pieces.,6 tablespoon Poppy seeds – soaked in 1/2 cup in water,6 cloves Garlic,1 inch Ginger – peeled,4 Green Chillies,2 Onion – finely chopped,1 Tomato – finely chopped,1 teaspoon Red Chilli powder,1/2 teaspoon Garam masala powder,4 tablespoons Mustard oil,Salt – to taste,1 Bay leaf (tej patta),4 Cloves (Laung),4 Cardamom (Elaichi) Pods/Seeds,1 inch Cinnamon Stick (Dalchini),1 teaspoon Fennel seeds (Saunf),1 tablespoon Lemon juice,2 teaspoon Ginger – paste,2 teaspoon Garlic – paste,Salt – to taste,1/4 teaspoon Turmeric powder (Haldi),1 teaspoon Mustard oil
Time in minutes: 100 Servings: 4 Course: Dinner Diet: High Protein Non Vegetarian
Instructions: To begin making the Posto Chicken recipe, wash and clean the chicken. In a mixing bowl, combine the chicken pieces, lemon juice, ginger, garlic, salt to taste, turmeric powder and mustard oil . Cling wrap the bowl and refrigerate for 1 hour. Soak Poppy Seed in water and then grind to make a paste along with cloves, ginger and green chilli.Heat mustard oil in a wok or pan on medium heat, add the bay leaf, cloves, cardamom, cinnamon stick and fennel seeds, when they begin to sizzle add finely chopped onion and fry till golden.Add chopped tomato and fry till the tomato is mushy.Add the poppy seed paste and Red Chilli powder and Garam Masala powder.Fry the masala till oil starts leaving the sides. Add the marinated chicken pieces and fry them till the raw smell goes off and they loose their pink color and becomes a light yellow. Adjust salt as need and add about 1/2 cup of water or more as needed for the gravy. Cover the lid and cook till the chicken is done. Garnish with fresh chopped coriander leaves and serve hot.Serve Posto Chicken along withSteamed Rice, and Bengali Bhetki Macher Paturi Recipe for a lovely Sunday lunch.