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How to get your chickens right! Get your chickens right!

Choosing the chicken

Marinating the chicken

Spicing the chicken

Sautéing the chicken


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“Posto-Chicken” – Chicken cooked with poppy seeds

Posted by Samik on February 5, 2012
Posted in: Recipes. Tagged: Chicken, Chillies, oil-free, poppy-seeds, Recipes, Slow Cooking. 8 Comments

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. Posto Chicken (c)saastastebuds

Ingredients for preparing “Posto-Chicken” or Chicken with Poppy seeds”


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!






My Love for Indian Food 3 colors in Indian Cuisine (source:www.flickr.com/photos/cherrylet)

Most common ingredients of Indian food