Posto Chicken recipe is a Chicken dish that’s so subtle & filled with typical flavors of white poppy seeds
Posto Chicken is an ultimate Bengali dish that’s alien to perhaps the rest of India. Yes, it’s Chicken cooked with nothing else but just white poppy seeds paste which is the star ingredient for this Posto Chicken recipe.
Bengalis are Connoisseur Of Posto or Poppy seeds!
Ask any Bong about their regular homely meal & I guarantee the instant answer would
Today’s recipe of Posto Chicken is not any different. Though Chicken happily does not make it to our lunch table that often!
If a bong is given a choice he or she will always choose fish first, then mutton & unfortunately chicken will be a third priority! I am talking here about the Bengalis in general, there
What is Posto Chicken or Posto Murgi
As the name suggests Posto Chicken or Posto Murgi is Chicken ( Murgi in the Bengali Language) slow cooked with a thick paste of Posto ( poppy seeds or
A generous amount of extra virgin
A robust dose of
Splashed with a handful of soft
The pungency of the mustard oil, the creamy, nutty flavor of
Its simple yet its authentic flavors
Posto or poppy seed paste is variedly and abundantly used in Bengali cooking & proudly tops the chart of our comfort food category!
This Posto Chicken or Posto Murgi is so easy to make that it will engross you with it’s simplistic steps of cooking.
What is Posto – a short history
Did you know that this esteemed spice (Posto or poppy ) is a residual product extracted from the opium plant?
Posto crept into the Bengali cuisine along with an unpleasant history that’s so worth knowing.
Posto – an extraction from the medicinal plant Opium poppy which had the power to cure countless illnesses and heal people from within.
The medicinal properties of Posto or poppy find a mention in the Dhanwantari
Later during the reign of the Mughal emperor, Akbar, poppy slowly gained popularity as a recreational drug.
Also, the mysterious popularity of poppy did not just end as a recreational drug ! These tiny white seeds
Posto slowly paved it’s
How did Poppy take birth in the Bengali kitchen
The flourishing opium trade in China no longer remained a secret & was soon discovered by the British.
Soon after the battle of Plassey in 1757, the British settled in Bengal and made it as their primary base. Overnight they transformed the vast stretches of rural agricultural land in Bengal into Opium fields.
The regular crops feeding hundreds of families were stripped off and opium saplings took over.
The alarming opium agriculture forced by the British took over the then West Bengal. This, in turn, brought in Poverty & misery amidst the farmer families!
While the opium hiatus in Bengal continued stripping the western part of Bengal & the whole Chotanagpur plateau from
The wailing souls of the poor farmers’ wives began their search to feed their starving family members!
There were no crops, hence, no food. The forced cultivation of “Aphim” or opium completely ruined their lives.
The desperate housewives struggling everyday to help ends meet found respite in the oipum plant waste – Poppy!
The desperate poor wives began experimenting with the waste product (poppy seeds) of course after taking permission from the British – this is how the so-called, P
It’s worth mentioning that the wives of the farmers transformed the poppy seeds into a paste & made their frugal meals complete!
Their meals mostly comprised of “Paanta
With a generous dose of mustard oil, the
Posto, always a cherished & prized dish in Bengali cuisine, unfortunately, has an unpleasant history, it’s an accidental invention of exploited farmers wives in Bengal during the British Raj.
Posto & it’s culinary influence in the Bengali cuisine
From the exploited farmers kitchen Posto spread far and wide all over West Bengal & even crossed the Padma river & entered East Bengal.
It transformed the facet of Bengali cuisine altogether & became an integral part in the regular menus.
People began experimenting & started preparing simple meals with “Posto
Posto influenced the cuisine of Bankura, Birbhum, Burdwan & Midnapore and a huge part of the Chotanagpur plateau.
It even made a significant presence in the vegetarian platter of the
This tiny seeds of poppy play a pivotal role in our cooking. And we are just a little too scared to imagine even a single day without
Whatever may be the ingredients a dish with
Bengali cuisine has a plethora of recipes starring
Posto even crept into the much ornate recipes of fish, meat & even egg! We relish every kind of recipes cooked with
Ingredients for Posto Chicken or Posto Murgi
- Poppy seeds paste or posto
- Mustard oil
Tips & Tricks for making a perfect Posto Chicken every single time
- Do not brown the onions. They should just be golden & golden from the edges.
- Fry the chicken well, until a light golden color.
- Always use freshly ground Poppy seeds paste or posto.
- Fry the poppy seeds paste along with the chicken for quite some time before adding the water.
- Garnish with a generous amount of mustard oil & green chilies.
- Always use mustard oil to cook Posto Chicken.
Health benefits of Posto
Posto boasts quite a bit of health benefits & here’s the list:
- Contains antioxidants
- A rich source of oleic & linoleic acid. The Oleic acid reduces the bad choleterol & increases the good chlesterol in our body.
- Good source of riboflavin, niacin & folic acid
- Contains minerals like iron, calcium, magnesium, manganese, copper, zinc.
- The zinc in the seed helps boost immunity.
- Helps in balancing digestive functions.
- Helps in producing healthy red blood cells.
- It helps to cool down the body.
- Its easier on the stomach.
How to Serve Posto Chicken or Posto Murgi
Posto Chicken tastes fantastic when served with piping hot white rice. It also tastes awesome when eaten with Chapatis or rotis!
Just don’t forget that extra drizzle of pungent extra virgin mustard oil before serving it & throw in a handful of chopped green chilies, enjoy that extra kick from the green chilies.
How long can you store Posto Chicken
I won’t go beyond 2 days in the refrigerator! The taste of the Posto or poppy seeds paste in the gravy gradually fades with time.
Posto Chicken tastes the best the day it’s prepared. Just don’t be tempted to cook a huge batch & plan to eat the whole week. Some foods are not meant to be stored long.
How to Cook Posto Chicken
- Heat mustard oil in your favorite skillet or Kadhai. When the oil becomes hot add Panchforon. Allow them to sizzle for a few seconds.
- Next, add the roughly chopped onions & saute until they change color.
- Add the Chicken pieces and saute until the chicken becomes
- Add the white poppy seeds paste. Saute until oil starts too ooze out and you get a nice nutty aroma.
- Add very little water (refer the picture). Mix everything well.
- Cover & simmer until the chicken is fully cooked.
- Serve hot. Enjoy!
Love quick Chicken recipes? Try out these awesome recipes from this blog
- Chicken 65 restaurant style
- Butter Chicken Masala
- Chicken Kathi Roll
- Chicken Malai Kebab
- Tandoori Chicken
- Afghani Chicken Roast
Measuring cup used, 1 cup = 240 ml & 1 teaspoon = 5 ml.
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Recipe card for Posto Chicken
Posto Chicken recipe under 30 mins | Posto Murgi | Foodies Terminal
- 500 gms Bone-in Chicken (1.1 Pounds, made into 1-2″ size pieces.)
- 1/3 cup Extra Virgin Mustard Oil (more to drizzle)
- 1 tsp panchforon
- 1 Dried Whole Red Chili
- 1/3 cup White poppy seeds paste (made into a thick paste)
- 4 Green Chilies (optional)
- 1/2 tsp Turmeric Powder (optional)
- 2 onions roughly chopped (medium size onion)
- Salt (to taste)
- Heat mustard oil over medium-high heat in your favorite skillet or Kadhai. Add panchforon & dried whole red chili. Allow them to sizzle for a few seconds.
- Next, add the roughly chopped onions. Saute until the onions change color.
- Add the chicken pieces, turmeric powder & fry for few minutes. until the chicken becomes light golden color. You may turn the heat high.
- Add the white poppy seeds paste & saute for some more time. Until oil oozes out & a beautiful aroma comes out.
- Now, add little water (refer to the picture). Cover & simmer until the chicken is fully cooked.
- Drizzle generous amount of extra virgin mustard oil before serving. Enjoy!
- Do not skip using the extra virgin mustard oil. Any other oil would highly tamper the taste of the dish.
- You made reduce or increase the amount of poppy seeds paste according to your preferences.
- Sauteing the Chicken until a light golden color is a must.
- However, you may add the poppy seeds paste to the sauteed chicken & saute it for a few minutes until the oil oozes out or you may also boil the chicken first ( covered) & add the poppy seeds paste half way through & then cover & simmer again for a couple of mins. Either way works great.
- Always use white poppy seeds paste which is popularly known as Khas Khas or Posto in India.
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