Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, posto murgh. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Posto Murgh is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Posto Murgh is something that I have loved my whole life. They’re fine and they look fantastic.
Chicken posto or khaskhas murgh is a very tasty recipe. In this recipe chicken is cooked with poppy seed paste. It goes well with roti, paratha, fried rice.
To begin with this recipe, we must first prepare a few ingredients. You can cook posto murgh using 16 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Posto Murgh:
- Take 1 kg chicken
- Take 1 1/2 cup curd
- Get 1 tbsp ginger garlic paste
- Make ready 2 onions small sized
- Prepare 4 Green chillies
- Make ready 2 tbsp roasted coriander saunf jeera powder
- Make ready 3 tbsp poppy seeds
- Take 10 cashew
- Make ready 1 tsp Red chilli powder
- Get 3 tbsp ghee
- Make ready 2 medium sized onions
- Prepare 6 cloves
- Make ready 8 cardomom
- Make ready 3 stick cinnamon
- Make ready 1 tsp sugar
- Take 1 tbsp Kewra water
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Instructions to make Posto Murgh:
- Beat the curd and grind onion and chillies to a fine paste
- Then grind poppy seeds and cashew with a little water to a fine smooth paste
- Chop the 2 onions finely.
- Combine the chicken pieces with curd, ginger garlic paste, onion chilli paste, poppy seeds paste, salt and coriander, chilli powder and salt.
- For best results marinate the chicken overnight or at least 6 hours
- Heat ghee in a Wok and add whole Garam masala and sugar. Let it brown and then add chopped onions and cook till golden brown.
- Add the marinated chicken with the marinade and cook on high heat for 10-15 minutes
- Cook till chicken is dry.
- Add a cup of hot water and cook on slow fire covered till chicken is fully tender and ghee floats on top.
- Add Kewra water and cover it and enjoy with fresh garlic naan and rice.
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