Murgi Posto (Chicken Poppy seed Curry) By Priyanka Das


Here are the best tips of Murgi Posto (Chicken Poppyseed Curry)


  • 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


  • 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.

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