By Nandini Bhushan
Bengal is known for its rich art and culture but at the same is looked upon as a pilgrimage for food lovers. Bengali cuisine offers a perfect blend of vegetarian as well as non-vegetarian food. The secret of the flavoursome cuisine is the unique blend of sweets and spices that gives it a distinct taste. Let us bring together a few of the popular Bengali dishes.
Also try: Indian food recipes: Patol Bhaja
Posto Murgy
The subtle and mildly spiced Posto Murgy is an amazing Bengali-style chicken recipe with a nutty taste and aromatic flavour. Posto or poppy seed has its own distinct flavour that combines perfectly with chicken and is best relished with plain steamed rice.
Ingredients
(Serving for 4 persons)
Chicken: ½ kg
Onion: 1 thinly sliced
Ginger-garlic paste: 1 tsp
Beaten curd: 1 cup
Poppy seed (Posto) paste : 3 tsp
Thinly sliced green chilli: 2
Slit green chilli: 3
Nigella seed: ¼ tsp
Mustard oil : 3 tsp
Lemon juice: ½ tsp
Salt to taste
Step 1
Marinate chicken with half of the beaten curd, 2 tsp posto paste, lemon juice and salt. Keep it aside for at least half an hour.
Step 2
Heat two tsp oil in a thick bottom pan. Add the nigella seed and let it crackle.
Step 3
Add the sliced onion and saute until golden brown. Now add the green chillies, ginger-garlic paste and the remaining curd. Saute them all together until the oil leaves the side of the pan.
Step 4
Finally add the marinated chicken, posto and slit green chilli and saute on high flame for a couple of minutes.
Step 5
Reduce the heat and cover and cook on medium heat for half an hour stirring occasionally. Add water if required.
Step 6
Switch off the flame and sprinkle a spoon of mustard oil. Serve Poshto Murgy hot with rice or roti.
