{"id":438,"date":"2015-03-19T16:41:05","date_gmt":"2015-03-19T11:11:05","guid":{"rendered":"http:\/\/www.tangylife.com\/?p=438"},"modified":"2020-11-06T13:23:26","modified_gmt":"2020-11-06T07:53:26","slug":"posto-chicken-poppy-seed-gravy","status":"publish","type":"post","link":"https:\/\/www.tangylife.com\/blog\/posto-chicken-poppy-seed-gravy\/","title":{"rendered":"Posto Chicken Recipe | Bengali Chicken in Poppy Seed Gravy"},"content":{"rendered":"

\"posto<\/a>
posto chicken in poppy seed gravy<\/figcaption><\/figure> Posto Chicken<\/strong> or chicken in poppy seed is a traditional Bengali gravy dish. I would describe it as tender chicken curry in thick gravy of poppy seed & melon seed.<\/p>\n

This is a different style to eat chicken combined in poppy seed gravy. Poppy seeds add special nutty flavour to the recipes. Their flavour is somewhat augmented by roasting them in a pan under mild heat. Gentle frying releases special aromatic essential oils in the seeds and add to their crunchiness but here I have used the paste.<\/p>\n

I read a lot about this recipe on various blogs and sites before actually doing the experiment but finally adopted the recipe from an old Bengali magazine because of trust in authentic Bengali cuisines and my uncle who translated the recipe to me giving me confidence to cook in the same traditional Bengali style and without any doubt now I can thank uncle as it did came out yummy.<\/p>\n

While searching for variations of this recipe, I came around a beautiful picture of Posto Chicken<\/strong> on this site<\/a>.<\/p>\n\n\n
\nTips:<\/strong> If you fry the chicken pieces before adding them in the onion paste it will give a crunchy taste.\n<\/td>\n<\/tr>\n<\/table>\n\n\n
\nTip:<\/strong> For best taste and flavour make this posto chicken in the morning and serve at dinner time.\n<\/td>\n<\/tr>\n<\/table>\n

Ingredients for Posto Chicken<\/h2>\n