20 | December | 2020

Do you want to make a thick and creamy curry with chicken? Let me tell you the Chicken Posto recipe. This Chicken Posto is a traditional Bengali non-veg recipe made out of marinated chicken and poppy seeds. Try it with Rice and Rotis. Let’s get started!

Preparation Time: 10 mins	Recipe Servings: 2
Cook Time: 30 mins	Download Recipe
Total Time: 40 mins

Ingredients for Chicken Marination:

400g Chicken
2 tbsp Oil
2 tbsp Water
2 tbsp chopped Ginger
Eight medium cloves Garlic
1.5 tsp Fennel Seeds/Sombu
5 Red Chilly
Salt as needed

Ingredients for Posto Chicken:

1 tbsp Poppy Seeds/Kasakasa
1 tbsp Oil
1.25 cup Water
1/4 cup Fresh Cream
Salt as needed

Step 1 – Marinating Chicken:

Take a mixie jar and add 2 tbsp of oil, 2 tbsp of water, 2 tbsp of chopped ginger, eight medium cloves of garlic, 1.5 tsp of fennel seeds/sombu, five red chilly, and salt as per your preferred level.

Grind it into a smooth paste. Get ready with 400g of cleaned and washed medium-sized chicken pieces. Mix it with the prepared paste and make sure the chicken is coated with paste well. Marinate it overnight or at least for 30 minutes.

Step 2 – Roasting Poppy Seeds:

Put 1 tbsp of poppy seeds/kasakasa in a pan and dry roast it with low heat for a minute. Transfer it to a plate and keep it aside.

Step 3 – Making Chicken Posto:

Preheat a wide pan at medium-high heat. Pour 1 tbsp of oil. Add all the chicken pieces in a single layer and pour the marinade over it. Cook for 5-7 minutes. Turn the chicken pieces over to cook evenly and avoid burning on one side. Cook this side for another 5-7 minutes. Please take all the chicken pieces alone to another plate and keep it aside. Add 1/4 cup of water to the same pan and scrap the bottom to deglaze the pan.

Add one more cup of water after deglazing to get some sauce out of it. You remember that you’ve kept aside the roasted poppy seeds. Add that poppy seeds along with 1/4 cup of fresh cream. Put back the chicken pieces and mix them gently with the sauce. Adjust your salt preference by adding some salt. Cover the lid, keep the flame at low heat, and cook for 15 minutes. Turn off the flame as the chicken posto is ready to serve!