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..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 color 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.

For preparing the posto paste: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.

When onions are light brown,add finely chopped tomatoes ,slight red chili powder and fry it.

Pour prepared paste and fry them for some time. Frying  spices until release oil and  aromatics  always play a major role in Indian traditional food.The main taste of the food hide here.So fry until you get a nice aroma or oil leave the sides of the pan,

Add fried chicken pieces and stir fry few seconds.Add some salt and Garam masala.

Pour water and cook until get a desirable consistency.The gravy for the dish should be slightly thick and creamy.So allow it to cook on lower flame.


Posto Chicken

yield: servings 2

prep time : 30 mins

total time : 50 mins


things we need to prepare

  • 250 g chicken pieces
  • 1 large onion -chopped
  • 1 tomato -seeded
  • 1/2 tsp red chili powder
  • mustrad oil
  • salt

preparation posto paste

  • 3 tsp posto/puppy seeds
  • 1 tsp melon seeds
  • 5 to 6 green/red chilies
  • 2 cloves
  • 1 onion
  • 4 to 5 garlic
  • 1/2 tsp turmeric

soak all in a 1/2 cup of little warm water for 30 minutes.Then blend them into fine creamy paste.

preparation chicken marination

Rinse chicken pieces and add 1/2 tsp turmeric,1 tsp lemon juice,1 tsp mustard oil and sit to marinate for 15  minutes.Then discard the marinade water from the chicken pieces.


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Heat and smoke 2 tsp mustard il 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.

Off the flame and serve hot with freshly prepared Rice and Dal.

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