We have talked about oil-free cooking or cooking in less oil before on this blog. It’s generally seen that we rarely observe this religiously in our daily lives. Choice and consumption of oily food deteriorates our health very much, during our busy schedules. With the ever-growing number of diseases it is a sacrilegious to even think of our daily staple made of fried / oily stuff. As a result, we need to consciously avoid the oil-rich junk-food, to cut calories and keep cholesterol under check.
However, this doesn’t necessarily mean that we’ve to eat only boiled-food and can’t munch on our favorite chicken and mutton recipes. With careful choice and innovations, we can still enjoy our chicken or mutton with very little oil! This single-most factor inspired me to take an initiative to cook my first-ever home-made chicken dish – with just 2 tea-spoons of oil!
I wanted to give the dish an all-new innovative taste, by adding poppy-seeds – popularly known as “Posto” in Bengal – while making sure that the measure of oil is almost ‘nil’. This recipe is my ingenious version of “Posto-Chicken”, especially since I did not use ginger; but trust me it doesn’t compromise on the taste of this preparation.
Ingredients for preparing “Posto-Chicken” or Chicken with Poppy seeds”
- 2 TBLSP mustard oil
- 2 large onions, finely chopped
- 1 piece capsicum – finely chopped
- 1 clove garlic
- 25 gms Posto (poppy seeds)
- 1/4 cup water
- 800gms chicken (+/- 200gms if required)
- 2 pc cardamom, cloves and 1 small piece cinnamon
- 1/4 tsp turmeric powder
- 4 medium pieces green chillies
- 1 TSP chilli powder
- Salt as per taste
- 25gms butter
- 100gms curd (non-sweetened – preferably fat-free)
- Marinate chicken with turmeric, chilli powder and a little salt and keep aside in a cool place.
- Grind the poppy seeds and garlic together in a grinder and keep aside.
- Now heat 1 TSP oil in a ‘kadai’/ wok in low-flame for 2 minutes.
- Add the cardamom, cloves & the single piece of cinnamon to the oil and sauté for 3 minutes till you get the beautiful appetizing aroma from it.
- Fry onions & chopped capsicum until golden brown.
- Now add the marinated chicken, 1TSP oil, the garlic and poppy-seeds paste and sauté for 2 minutes.
- Add the curd to it and stir well till it forms nice thick gravy.
- Add a little water and keep the kadai / wok covered for some time, to get the taste and aroma of slow, covered cooking. It will keep the juice of the chicken and boil it properly too.
- Add the butter when the curry is dry to develop the rich aroma of butter, and stir very lightly, to evenly mix, while not breaking the chicken pieces
- Once you get the rich essence of the “posto” and the butter, empty the wok carefully into a large bowl, making sure none of the chicken pieces are broken / mutilated
- Garnish with the green chillies and bit of curd.
Your “posto chicken” is now ready to serve. It’s best enjoyed with “Tandoori-Roti” – i.e. oven fresh hand-made flat-bread.
“Posto” or poppy seeds are mainly used for vegetarian preparations – hence my preparation experience was quite different. This favored Bengali ingredient not only adds a unique flavor to your chicken, but the aromatic taste of capsicum and green chillies, makes the chicken taste quite different from your everyday chicken dishes.
Once this recipe was given its test run at my home the “posto-chicken” has become the most important Indian recipe across all my extended family members. This beautiful recipe with a touch of Bengal was next shared with a few of my friends too, and gave the same “different” and “unique” kind of responses from them.
So try this out and leave your experiences in the comments section below. If you keep on experimenting like me, you’d be able to come up with more different recipes in due course of time.
Stay tuned to this page for more recipes from my hobby kitchen!
- Mum’s Amazing Lemon Poppy Seed Cake
- Marinated smoked salmon with poppy seeds
- Lemon Poppy-Seed Cake Doughnuts
- Poppy Seed Ham Rolls Appetizers