Thursday, 19 February 2015

POSTO MURGI - Chicken with Poppy Seed Paste


Posto Murgi or Chicken cooked in poppy seed paste is yet another chicken dish that you can make in a jiffy
and best paired with hot steaming rice, pilaf or any kind of Indian bread that you fancy. This dish is mildly spiced, creamy, rich and exotic in it's own way.


Presenting my version of the recipe with step by step picture demonstration for the ease of understanding.. Should you have any queries regarding any of my recipes feel free to leave a comment with your name and email address and I promise to get back to you.
 
Okay, now before we start off this recipe , it is free of onion as I was too lazy to slice or chop and more so I wanted a quickie dish with not much fuss at all.But if you like you may use onion slices. Add after the tempering and just before you add the marinated meat pieces. See step 3. The dish was equally delightful without the use of onion. So take your pick.
 

You will need : 
 
500 grams Chicken on bone cut into medium chunks or as you prefer (you may use boneless chicken thighs too)
1 cup yogurt or enough to cover the chicken well
fistful of raisins
2-3 tablespoons of white poppy seeds (or posto), soaked in water overnight.
1 medium red onion thinly sliced(optional)
1 tablespoon garlic paste
1 tablespoon ginger paste
3-4 green chilli
1 teaspoon of turmeric powder
11/2 teaspoon od kashmiri red chilli powder
1 tablespoon of roasted cumin
4-5 tablespoons mustard oil/ or any other oil for cooking
salt to taste
1/6 of a tsp sugar to caramelize.
Coriander leaves finely chopped for garnishing
 
For Tempering you will need:
 
1 stick of cinnamon
2-3 green cardamom
2 cloves (all of the above slightly pounded or crushed)
2-3 dry red chillies
 
METHOD:
 
Step 1: Lets prepare the marinade
 
In a blender add yoghurt, poppyseeds, green chillies, roasted cumin seeds and blend into a smooth paste as in here.(it is okay to have some grainy bits from the poppy seeds in to the paste especially if you are using a blender)
 
 
 
Step 2:Rinse your chicken pieces, dry and sprinkle salt and 1 tablespoon of cooking oil. Mix well to coat the chicken and add the marinade, add ginger garlic paste, turmeric and chilli powder mix well to coat and set aside. Min half an hour
 
 
 
Step 3:  In a wok heat oil for on medium flame, add sugar to caramelize and the ingredients for tempering. (if adding onion slices add here after tempering the oil, Fry it to light golden)
 
 
 
Step 4 : as they sizzle add the marinated chicken. Stir and cook on medium high heat as in step 5 below

 
Step 5
 
 
Step 6 : After about sautéing and 6-7 mins of cooking on medium high you will see the moisture is being absorbed and oil separating on the sides.(see pic below)
 


 
 
Step 7:after another 2-3 mins of sautéing your chicken will look as in the pic below.. the spices and the marinade is cooked and clinging on to the chicken 
 
 
 
Now add fistful of raisins, sauté the entire content mixing and add warm water. Give it a good but gentle stir, simmer and cover until the chicken looks cooked. For boneless chicken the cooking time will be less as compared to chicken on bones.
 

Turn off heat once you achieve the desired consistency of the gravy/sauce. Your tasty posto murgi or chicken with poppy seeds is now ready to be savoured. Spoon into a serving bowl, garnish with coriander and serve with love.
 

Enjoy and have  a lovely weekend!!


 
See you soon with another mouth-watering recipe
 
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3 comments:

  1. This chicken looks super yummy..very tempting clicks..first time here..

    ReplyDelete
  2. wow, mouth watering pics, bookmarked it, will make soon.....Hi, I'm another Indrani and also a bengali, loving ur recipes and pics

    ReplyDelete

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