मMasala AtlasBiryani
Bengal

Posto Murgi

Chicken cooked in a rich, creamy poppy seed paste.

Prep30 minCook35 minTotal1 hr 5 minServes4DietNon-vegLevelMediumSpice
Posto Murgi from Bengal

About this dish

Poppy seeds (Posto) are a staple in Bengali cuisine, used to create cooling and creamy textures. Posto Murgi is a sophisticated, nutty chicken curry that deviates from the usual tomato-onion base. It is a delicacy often prepared for Sunday lunches, showcasing the delicate balance of heat from green chilies and the richness of white poppy seeds.

Ingredients

The Main Protein

  • 800g Chicken, curry cut with bone
  • 1/2 tsp Turmeric powder
  • 1 tsp Salt

The Poppy Paste

  • 50g (5 tbsp) White poppy seeds, soaked in warm water
  • 4-5 Green chilies (adjust for heat)
  • 2 tbsp Water for grinding

The Gravy Base

  • 4 tbsp Mustard oil
  • 2 Large onions, finely sliced
  • 1 tbsp Ginger-garlic paste
  • 1 tsp Sugar
  • 1/2 tsp Nigella seeds (Kalo Jeera)

Method

  1. 1

    Soaking the Poppy Seeds

    Soak the poppy seeds in warm water for at least 30 minutes. This softens the hulls, ensuring a silky smooth paste rather than a gritty one. Drain the water before grinding.

  2. 2

    Grinding the Paste

    Place the soaked seeds and green chilies in a grinder. Pulse with very little water until it forms a thick, ivory-white paste. Traditionalists use a 'shil-nora' (stone grinder) for the best texture.

  3. 3

    Marinating the Chicken

    Rub the chicken pieces with turmeric and salt. Let it sit for 15 minutes. This helps the chicken release its juices and take on a light base color.

  4. 4

    Searing the Meat

    Heat mustard oil in a wok until it reaches smoking point. Fry the chicken pieces in batches for 4 minutes until they turn slightly white on the outside. Remove and set aside.

  5. 5

    Temper and Sauté Onions

    In the same oil, add nigella seeds. Once they pop, add the sliced onions. Sauté on medium heat for 8-10 minutes until the onions turn translucent and light golden brown, but not dark.

  6. 6

    Adding Aromatics

    Stir in the ginger-garlic paste. Cook for 2-3 minutes until the raw smell disappears. Add a splash of water if the paste sticks to the bottom of the pan.

  7. 7

    The Posto Integration

    Lower the heat to minimum and add the poppy seed paste. This is a delicate step; stir constantly for 2 minutes. Do not let the paste brown, as it should maintain its creamy white color.

  8. 8

    Braising the Chicken

    Add the fried chicken back into the pan. Toss well to coat with the poppy paste. Add half a cup of warm water, cover, and simmer for 15 minutes on low-medium heat.

  9. 9

    Thickening the Sauce

    Check if the chicken is tender. The gravy should be thick and cling to the meat. If it is too watery, cook uncovered for 3 minutes on high heat until the oil begins to separate at the edges.

  10. 10

    Final Seasoning

    Add a drizzle of raw mustard oil and 2 slit green chilies at the end. Cover and let it rest for 5 minutes to allow the flavors to marry before serving.

Notes & variations

  • If you cannot find white poppy seeds, cashews can be used as a partial substitute, though the flavor will change.
  • Mustard oil is mandatory for the authentic pungent finish of this dish.
  • Always grind the green chilies with the poppy seeds for a vibrant, fresh heat.
  • Store in an airtight container for up to 2 days; the poppy paste thickens as it cools.

Serve with

Serve with hot Basmati rice and a slice of Gondhoraj lebu (aromatic lime).

Cook's note

Do not over-fry the poppy seed paste, or it will lose its characteristic creamy, nutty flavor and turn bitter.

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