Serendipity ... posto murgi (chicken in poppy seeds)

There is a Bengali dish called posto chicken. Kainaz used to make it when we were newly wed and she used to download recipes from the net.

I didn't know the recipe but got this idea while making the marinade for posto ilish last night.

I won't be able to give you the exact proportions as I had a vague idea of where I wanted to go with it and briefed our maid and my sous chef, Banu, over the phone from work. Banu normally calls me up for instructions for what to cook.

Here's what I told her (translated to English from my broken Hindi)

  • Fry green elaich (cardamom) in a bit of oil
  • Add one finely chopped onion and fry
  • Add half a finely chopped tomato, four split green chillies, curry leaves and fry
  • Add 4 tablespoons of crushed posto (poppy seeds, khus khus) and stir
  • Beat 100 g of ready made curd and add to this
  • Add 4 chicken drumsticks
  • Add half a teaspoon each of turmeric and black pepper powder and a table spoon of salt
  • Cook, cool, put in fridge

It tasted really nice when I heated it for dinner. I made an interesting garnish of curry leaves, tomato bits and sliced raw ginger and this brought the dish alive.

Went well with the lovely rotis that Banu makes.

Note: I've started a mini food riot on blogger and facebook. Clarification, Bongs don't use curry leaves. It's the Bombay inlfuence on me. Coriander leaves would be more Bengali :)


i have never had posto chicken...
I love posto aloo and jhinga...
looks great though...
Sharmila said…
I was introduced to posto chicken at one of the food stall during Durga puja. You do have a thing for curry leaves huh? :-)
Indrani said…
looks yumm....but what curry leaves is doing in Bengali posto murgi? instead there can be one bayleaf..just kidding :-)
Sudeshna said…
This is a good version of posto murgi, I always prepare it along with some cashew paste and very little or no turmeric, it becomes a little whitish in color. And, KK I like cooking this in white oil (leaving my Bong connection of mustard oil a little behind :)).

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Mythreyi Dilip said…
Wow! never had this recipe, should have tasted heavenly!
Kalyan Karmakar said…
Sharmila, Indrani....I hear you :) Call it the Mumbai influence if you will. Anyway I've put a disclaimer so that i dno't corrupt anyone

Sudeshna... the e book is a wonderful concept. I am sure it will be the best pujo barshiki ever. Not putting haldi might be more original. I based it on the ilish posto which had turmeric.

Mythreyi... you must try it :)

Somoo...jhinge is a classic combo with alu posto. we are naughty children so have the alu only
spice and more said…
Sounds interesting...I will have to try this. The most interesting (and amusing) part for me ofcourse is the description of your life in Mumbai. "My driver didn't come so I had to drive and got a back ache", "I give instructions on the phone for what to cook" - ha ha! you really have the good life don't you?!! I know it is completely normal where you is just very amusing where I live! Wanna swap for a few months? :)