In my blogs you will find melange of dishes discovered of my own and some (foods and flavors) are influenced of our ancestors.
A tender chicken shimmered in rich and creamy sauce of poppy seeds/khus khus/posto gravy. A simple and easy recipe to cook. Posto or poppy seeds are widely used in most Indian cuisines as korma, aalu posto, janhi posto and many more are the popular dishes of posto. As we know posto are very famous in Bengali cuisine but it also used in versatile in our Odia cuisine too. With a touch of turmeric gives it a nice yellowish colour and mild pungent aroma of mustard play an amazing role to make the dish delectable. Freshly steamed rice, dal and few green salads are the perfection with posto chicken whether it can be in lunch or dinner.
- First you need to rinse the chicken pieces and smear it with little salt, mustard oil and lemon juice to marinate for 15 minutes. Discard the marinated water. Fry them in a pan until tender and light brown. Mustard oil and posto are always the best combination in Odia cuisine. Always smoke the mustard oil over medium flame to improve its flavor and reduce the pungency of the oil.
- You need to first soak them in a little warm water for half an hour. Then blend them in a blender along with spices until get smooth paste. Not only in our ancient cooking even today in some places people use sil batta (stone mortar) to blend the posto and spices. Specially used by the real foodies who never want to compromise with taste and texture of the dish.
|Prep time||Cook time||Ready in||Yields|
- 250 gm chicken, pieces
- 1 large onion, chopped
- 1 big tomato, seeded
- 1/2 tablespoon red chilly, powder
- mustard oil 100 ml
- salt as per taste
- 3 tablespoons poppy seeds
- 3 tablespoons melon seeds
- 5-6 green chilies
- 2 cloves
- 4-5 garlic
- 12 tablespoons turmeric
- Rinse chicken pieces and add 1/2 tablespoon turmeric,1 tablespoon lemon juice,1 tablespoon mustard oil and sit to marinate for 15 minutes. Then discard the marinade water from the chicken pieces.
- Heat and smoke 2 tablespoon mustard oil over medium flame. Now add all marinated chicken pieces and fry them until light brown. Take them out and keep a side.
- In the same pan heat 3 tsp mustard oil and wait until smoke. Lower the flame and add finely chopped onions over medium flame. When onions are turned light brown add red chili powder and saute it.
- Add chopped tomatoes and fry until they get soft. Now pour prepared posto paste and fry until raw smell goes off. Now add fried chicken pieces, salt, garam masala and combine them well.
- Add 1.5 cups of water and when the gravy starts to boil cook on simmer for 10 to 15 minutes. You can add little more water of your desire consistency.
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2020 Susmita Tripathy