Here are the best tips of Murgi Posto (Chicken Poppyseed Curry)
Ingredients
- Chicken 750 gm, medium-sized pieces
- Poppy seeds 4 tbsp, soaked in 2 tbsp of lukewarm water for 15 to 20 minutes
- Cashew nuts 5 or 6
- Curd 3/4th of a cup
- Onion 1 large, sliced
- Green chillies 4 or 5 whole
- Ginger 1 tsp, grated
- Garlic 1 tsp, grated
- Turmeric powder ½ tsp
- Kashmiri red chilli powder 1 tbsp
- Cinnamon 1” stick
- Cardamom 4 or 5
- Cloves 4 or 5
- Salt as per taste
- Sugar a little bit
- Mustard oil 1 + 2 tbsp
Procedure
- In a mixing bowl, take curd, grated ginger, garlic, turmeric powder, Kashmiri red chili powder, salt, 1 tbsp oil and mix well.
- Add the chicken pieces to the bowl and rub and coat well with the curd mixture. Let the chicken marinade rest in the fridge for a minimum of 4 hours or overnight
- Grind the poppy seeds along with the soaked in water and cashews, to make a fine paste and keep ready
- After the marinating time is over, bring out the chicken marinade from the fridge and allow it to come to the room temperature
- Heat the remaining oil in a kadhai at medium-high flames. Once hot, temper it with the whole spices and add in the sliced onion
- Fry the onions until they turn a golden colour. Now, add the chicken along with the marinade and mix well. Stir and cook for a minute and then cover it
- Let the chicken cook covered until the chicken releases its moisture. Now open the cover and cook at medium-low flames with occasional stirring, until the moisture dries up
- When the moisture has dried up completely, add the poppy seed paste and a tbsp of water and mix well with the chicken
- Add the green chilies and cover and cook at minimum flames for 2 to 3 minutes or until the chicken gets cooked well. If the gravy is too dry, add a little more water and cook
- Open the cover, check if the chicken has cooked well and switched off the flames
- Murgi posto or chicken poppy seeds curry is ready to be served.
