Posto Murgi
Chicken cooked in a creamy poppy seed gravy - a Bengali specialty. The posto adds a distinctive nutty richness to the curry. While posto originated as humble survival food during colonial times, it evolved into a prized ingredient that elevates both vegetarian and non-vegetarian dishes.
Preparation
Grind poppy seeds with little water, salt, green chillies.
If in the US, soak poppy seeds in warm water for easy grinding for as long as possible.
Dry grind cardamom, cinnamon, and cloves into a coarse powder (use a coffee grinder if available).
Cooking
Heat oil in a kadhai. Add onions and fry for
Add ginger and garlic paste and continue to fry for another 2 mins on medium high heat.
Add turmeric + red chilli powder and fry for minute or till oil separates.
Add chicken and fry for 2 mins on medium heat. Then add garam masala powder (Step 2 of preparation) + posto/poppy seed paste. Mix well and fry for 5 minutes.
Add 1/2 cup warm water and bring to boil.
Cover and cook on medium low heat for 7-8 minutes or until chicken is
Garnish with chopped cilantro.
Serving Suggestions
Serve with rice.
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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