I was planning to make a different type of chicken gravy since a long,after making out of variety of dishes here comes a Bengali style chicken gravy. When i talked with one of my close friend from Pondicherry, she asked me to try out a Bengali chicken gravy called posto murgi she watched in a cookery show long back and she suggested me to give a try as she already prepared twice and its was a big hit at her place.. Immediately i took notes from her and tried out making them few days back at home. Oh god, she wasnt wrong, this posto murgi tastes simply awesome when served with a bowl of hot steaming rice.
Suits absolutely incredible even as side dish for rotis, we simply loved it. If you dont have Kashmiri red chilly powder, you can use usual red chilly powder in this gravy, anyhow adding Kashmiri red chilly powder gives a wonderful colour and mild spiciness to this delicious gravy.Sending to Divya's The Master Chef Contest.
1/2kg Chicken (cut as medium pieces)
1no Onion (large & chopped)
1tbsp Ginger garlic paste
1tsp Kashmiri red chilly powder
1tsp Garam masala powder
1/4tsp Turmeric powder
1tsp Lime juice
Salt
Oil
2nos Bayleaves
Chopped coriander leaves
To grind:
2tbsp Poppy seeds (soaked in hot water)
3nos Green chillies
Marinate the chicken with garam masala powder,turmeric powder,salt and lime juice and keep aside for half an hour.
Heat enough oil, fry the bayleaves. Add immediately the chopped onions,ginger garlic paste and saute until the raw smells goes away.
Now add the marinated chicken, cook everything for few minutes. Meanwhile grind the soaked poppyseeds, green chilles as fine paste and keep aside.
Add the kashmiri red chilly powder, grounded poppy paste to the cooking chicken, cook everything for few minutes again.
Now add enough water and cook until the chicken gets well cooked and the gravy gets thicken.Serve hot with rice.
Suits absolutely incredible even as side dish for rotis, we simply loved it. If you dont have Kashmiri red chilly powder, you can use usual red chilly powder in this gravy, anyhow adding Kashmiri red chilly powder gives a wonderful colour and mild spiciness to this delicious gravy.Sending to Divya's The Master Chef Contest.
1/2kg Chicken (cut as medium pieces)
1no Onion (large & chopped)
1tbsp Ginger garlic paste
1tsp Kashmiri red chilly powder
1tsp Garam masala powder
1/4tsp Turmeric powder
1tsp Lime juice
Salt
Oil
2nos Bayleaves
Chopped coriander leaves
To grind:
2tbsp Poppy seeds (soaked in hot water)
3nos Green chillies
Marinate the chicken with garam masala powder,turmeric powder,salt and lime juice and keep aside for half an hour.
Heat enough oil, fry the bayleaves. Add immediately the chopped onions,ginger garlic paste and saute until the raw smells goes away.
Now add the marinated chicken, cook everything for few minutes. Meanwhile grind the soaked poppyseeds, green chilles as fine paste and keep aside.
Add the kashmiri red chilly powder, grounded poppy paste to the cooking chicken, cook everything for few minutes again.
Now add enough water and cook until the chicken gets well cooked and the gravy gets thicken.Serve hot with rice.
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