Posto Murgi is the basic Bengali hen curry made with poppy seed paste, identified in Bengali as “posto bata.” This signature Bengali dish is each simple to organize and might be cooked in simply half-hour. Intrigued? Then preserve studying!
You may additionally be thinking about my earlier recipe for Posto Mangsho, a Bengali-style mutton curry made with poppy seed paste. It is a nice various in the event you favor mutton over hen. Each Posto Murgi and Posto Mangsho pair splendidly with steamed rice, particularly fragrant varieties like Gobindobhog chaler bhat or Basmati chaler bhat.
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Sure, here is one other recipe utilizing posto, this time with hen!
I do know, I do know-we make so many fantastic dishes with posto in Bengali kitchens, and so they all style superb! Naturally, I plan to share these recipes with you as I cook dinner them at house. As , I solely put up recipes that I’ve personally ready and photographed in my very own kitchen. I’ve by no means created a recipe solely for the weblog. I’ve cooked posto murgi numerous occasions through the years, however I simply by no means took the photographs wanted to create a correct recipe put up.
A couple of days in the past, on a Sunday, my daughter Pasta requested a Bengali meal of “Polao-Mangsho.” This basic mixture is a favourite amongst Bengalis, loved on particular events or just on Sundays. We both cook dinner it at house, go to Bengali eating places, or order in. That day, I ready two dishes: Posto Murgi and Sada Kaju-Kishmish Pulao, two regulars. I took footage of them, however then, because of the present LPG state of affairs (this put up is from April 2026), I have been cooking much more microwave meals and writing about these. I assumed this is perhaps useful for folks searching for various cooking strategies.
Nonetheless, with Poila Boisakh (or Pohela Boisakh, as some name it, although I do not) – Noboborsho, the Bengali New Yr – approaching, I made a decision it was the proper time to share these two recipes. In any case, each posto murgi and sada kaju kishmish pulao are easy to make, taking hardly half-hour.
In regards to the Recipe
Posto Murgi is a basic Bengali hen dish, just like a kosha, however its taste is actually outlined by the enduring posto bata (poppy seed paste). You will discover that the images of my Posto Murgi recipe present a lighter shade, and that is on goal. My recipe isn’t about dominating the posto murgi with turmeric and pink chili powder in order that the fragile style of the poppy seeds can shine by. The poppy seed paste is the star right here, offering the primary taste. So, the mixture of posto bata, the colour and zing from mustard oil, and the warmth from inexperienced chilies is what makes this dish uniquely Posto Murgi, distinct from a hen kosha or murgir jhol.
You would possibly come throughout different variations of Posto Murgi, as it is a standard Bengali hen recipe. Nonetheless, the strategy I’ve shared under is how I personally put together it. I am positive all the opposite out there recipes are scrumptious. Certainly, there are a lot of methods to make use of poppy seeds in Bengali cooking, so variations in recipes are completely regular. It is as much as every of us to decide on a recipe that most closely fits our style. One of the best ways to grasp how a dish will style is to verify its substances.
Substances
- Hen, curry-cut
- Posto / Poppy seed
- Onion
- Inexperienced Chilli
- Ginger paste
- Garlic Paste
- Tawk Doi / Plain Yogurt
- Salt
- Mustard Oil
See recipe card for portions.
make Posto Murgi – Stepwise with Footage
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This is the way you cook dinner Bengali Posto Murgi!
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For this recipe, you may want curry-cut hen, making certain the pores and skin is eliminated. After washing the hen, pat it dry.
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Start by marinating the hen. Mix 1 tablespoon of ginger paste, 1 tablespoon of garlic paste, half of the plain yogurt, and ½ teaspoon of salt. Let this sit for 10 minutes.
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Whereas the hen marinates, put together the poppy seed paste (posto bata). I usually use 100 grams of poppy seeds for 1 kilogram of hen, however be at liberty to make use of much less in the event you favor a milder taste or wish to lower your expenses, as poppy seeds might be costly.
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First, soak the poppy seeds in water for 10 minutes.
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Then, drain the water and mix the soaked poppy seeds with 2 inexperienced chilies and ¼ teaspoon of salt till easy. A mixer grinder works properly for this, however you can even use a standard mortar and pestle.
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Subsequent, thinly slice the onions. For 1 kilogram of hen, I exploit two giant onions. Alter the amount in the event you’re utilizing smaller onions. I favor pink onions for his or her robust taste.
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Warmth 4 tablespoons of mustard oil in a sturdy, deep pan – Kadhai.
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As soon as the oil modifications shade, add the sliced onion.
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Fry the onion till it turns gentle pink; keep away from over-frying, as this could make the curry bitter.
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Subsequent, add the marinated hen and blend properly.
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Now, add 5-6 inexperienced chilies-I exploit sliced ones-and combine once more.
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Prepare dinner on medium warmth for about 5 minutes, at which level you may discover the hen releasing its personal juices.
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As soon as the hen has launched all its moisture, stir within the poppy seed paste – posto bata.
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Combine totally and cook dinner over medium warmth for two minutes.
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Now, add the remaining yogurt- tawk doi. For those who like additional spice, you may add a couple of extra inexperienced chilies at this level, however that is optionally available.
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Mix every thing properly and cook dinner for one more 2-3 minutes.
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Subsequent, add ½ cup of sizzling water and blend. By no means add room-temperature water, as it will make the hen powerful and chewy, not tender.
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Then, add ½ teaspoon of salt, adjusting the quantity to your style, remembering that salt was already used when marinating the hen and within the poppy seed paste.
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Cowl the pan and cook dinner on medium warmth for 2-3 minutes.
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Take away the lid and proceed cooking for about 5 minutes, or till the hen is absolutely cooked however nonetheless holding its form. Watch out to not overcook it; a complete of 20 minutes of cooking after including the hen ought to be adequate.
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Lastly, when the sauce has reached your most well-liked thickness, add a tablespoon of mustard oil for its distinctive, robust taste. This step is optionally available. Combine every thing properly and switch off the warmth. Earlier than serving, cowl the pan with a lid and let it relaxation for five minutes.
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Your Posto Murgi is able to serve!
Fast Ideas
- Sort of Hen –For this recipe, I counsel utilizing bone-in, skinless hen reduce for curry.
- Posto –You possibly can change the quantity of poppy seeds to your liking. I like to recommend 100 grams of poppy seeds for 1 kilogram of hen, which is a average quantity.
- Chili –I exploit a superb variety of inexperienced chilies on this recipe; please alter them to your individual style. I additionally keep away from utilizing pink chili as a result of I favor to maintain its shade out of this dish.
- Oil –Mustard oil is important for my recipe. Nonetheless, in the event you can’t discover it or dislike its robust style, be at liberty to make use of any oil that does not have a powerful taste.
- Spices –I counsel in opposition to utilizing robust spices like cumin powder, coriander powder, or garam masala. That is merely to verify they do not cover the primary style of the poppy seeds.
Ceaselessly Requested Questions
When you can, I do not advocate it. Bone-in hen provides extra taste to the curry, which is a key a part of genuine Bengali cooking.
The mixture of posto and mustard oil is a basic in Bengali delicacies. Nonetheless, in the event you do not prefer it, be at liberty to make use of any unflavored oil as an alternative.
It is also referred to as poppy seed or khuskhus.
The poppy plant is the supply of opium. Poppy pods from unlawful farms are bought for prime costs on the black market. When these pods are crushed, they yield poppy seeds, often called “khus khus” or “Posto” in India. This spice is presently very costly. In India, rising opium is strictly managed and solely allowed in Madhya Pradesh, Rajasthan, and Uttar Pradesh for medicinal and analysis functions.
No, consuming posto or poppy seeds isn’t banned in India. It’s a widespread ingredient in Bengali meals.
For those who plan to journey with poppy seeds, bear in mind that many nations prohibit them, so all the time confirm the laws. Ought to they be permitted, you may readily discover them in Indian grocery shops.
Relating to the amount of poppy seeds wanted for posto murgi, I usually use 100 grams of poppy seeds for each kilogram of hen. Nonetheless, that is versatile. You possibly can scale back the quantity to 75 grams and even 50 grams in the event you favor a much less intense poppy seed taste. Needless to say the style of poppy seeds is commonly one thing you develop to understand.
Searching for different recipes that use posto? Attempt these:
Pairing Posto Murgi
These are my favourite dishes to serve with posto murgi:
Step-by-Step Photograph Information with recipe for Posto murgi above and recipe card under
Recipe Card
Posto Murgi Recipe | Bengali Hen Curry with Poppy Seed Paste
Posto Murgi is a Bengali hen curry that includes poppy seedpaste, identified in Bengali as “posto bata.” This signature dish is notonly simple to organize but additionally comes collectively in below half-hour. Intrigued? Maintain studying!
Print Pin ChargeServings:6 Folks
Energy:485kcal
Price:Rs 500
Substances
- 1 kg Hen curry-cut with out pores and skin
- 100 g Posto / Poppy seed
- 2 Onion large
- 10 Inexperienced Chilli
- 1 tablespoon Ginger paste
- 1 tablespoon Garlic Paste
- 150 g Tawk Doi / Plain Yogurt
- 1.5 teaspoon Salt
- 5 tablespoon Mustard Oil
Directions
For this recipe, you may want fundamental curry-cut hen, ensuring to take away the pores and skin. Wash and pat the hen dry.
Start by marinating the hen. Combine it with 1 tablespoon every of ginger paste and garlic paste, half of the tawk doi or plain yogurt, and ½ teaspoon of salt. Let this sit for 10 minutes.
Whereas the hen marinates, put together the posto bata.
First, soak the posto in water for 10 minutes.
Then, drain the water and mix the soaked posto with 2 inexperienced chilies and ¼ teaspoon of salt till it varieties a easy paste.
Subsequent, slice the onions thinly.
Warmth 4 tablespoons of mustard oil in a heavy-bottomed pan or wok- kadhai.
As soon as the oil modifications shade, add the sliced onion.
Fry the onion till it turns gentle pink; watch out to not overfry it, as it will make the curry bitter.
Subsequent, add the marinated hen and blend it in.
Now, add 5-6 inexperienced chilies (I exploit sliced chilies) and blend once more.
Prepare dinner this on a medium flame for about 5 minutes. You’ll discover the hen beginning to launch its moisture at this level.
As soon as the hen has launched all its moisture, stir within the posto bata. Combine every thing properly and cook dinner for two minutes over medium warmth.
Subsequent, add the remainder of the plain yogurt / Tawk Doi.
Mix all substances totally and cook dinner for one more 2-3 minutes.
Then, pour in ½ cup of sizzling water and blend.
Now, add ½ teaspoon of salt.
Keep in mind to regulate this quantity, as salt was already used when marinating the hen and making ready the posto bata.
Cowl the pan with a lid and cook dinner on medium warmth for 2-3 minutes.
After that, take away the lid and proceed cooking for about 5 minutes, or till the hen is absolutely cooked however nonetheless holds its form.
Lastly, when the gravy reaches your most well-liked thickness – neither runny nor thick, add a tablespoon of mustard oil for its distinct sharp style, although that is optionally available.
Combine properly and switch off the warmth.
Your Posto Murgi is now prepared. Earlier than serving, cowl the pan with a lid and let it relaxation for five minutes.
I usually use 100g of posto for 1kg of hen. For those who favor a lighter dish or wish to lower your expenses, as posto might be costly, be at liberty to make use of much less.
A mixer grinder works properly for this, however you can even use a standard mortar and pestle.
I exploit two giant onions for 1kg of hen; alter the amount in the event you’re utilizing smaller onions. I favor pink onions for his or her robust taste.
You can even add extra inexperienced chilies in the event you like additional spice, however that is optionally available. I do.
Don’t add water at room temperature – it’ll make the hen chewy.
Watch out to not overcook it; a complete of 20 minutes of cooking after including the hen ought to be sufficient.
Notes
- For this recipe, I counsel utilizing bone-in, skinless hen items reduce for curry.
- You possibly can alter the quantity of poppy seeds to your liking. I discover that 100 grams of poppy seeds for 1 kilogram of hen offers a balanced taste.
- I exploit a superb variety of inexperienced chilies on this dish, so be at liberty to regulate the quantity based mostly in your spice choice. I select to not use pink chilies as a result of I favor the colour of the dish with out them.
- Mustard oil is important for my model of this recipe. Nonetheless, in the event you can’t discover it or dislike its robust style, any neutral-flavored oil will work.
- Keep away from robust spices like cumin powder, coriander powder, or garam masala. The straightforward motive is to make sure they do not overpower the primary taste of the posto.
Vitamin
Serving:249g |Energy:485kcal |Carbohydrates:14g |Protein:25g |Fats:37g |Saturated Fats:5g |Ldl cholesterol:106mg |Sodium:965mg |Potassium:424mg |Fiber:6g |Sugar:4g |Vitamin A:76IU |Vitamin C:10mg |Calcium:287mg |Iron:2mg
Have you tried the Posto Hen Recipe from Debjanir Rannaghar!
Please inform me of your expertise, and be at liberty to ship a photograph to [email protected]. Moreover, yow will discover me on varied social media platforms akin to Instagram, YouTube, Fb, Pinterest, Google Information, X, and Thread. Remember to make use of the hashtag #debjanirrannaghar when sharing your makes an attempt at my recipes or in case you have any questions or recipe requests.
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About Debjani Chatterjee Alam
I’m Debjani Chatterjee Alam. A CSR specialist by occupation and a meals author, meals blogger, and meals photographer as properly. I stay in Kolkata together with my Husband Mehebub who’s an architect by occupation, my daughter Pasta, and likewise my canine daughters Espresso and Luchi.
