Ingredients

• 1 - whole chicken.
• 2 - medium onions, finely chopped.
• 1/2 cup - diced tomatoes or 2 small fresh tomatoes (fine paste in blender).
• 1/2 tsp - cumin seeds.
• 12 - black pepper.
• 1 - cardamom.
• 1 - medium bay leaf.
• 2 tbsp - olive oil or oil of your choice.
• 1.5 tbsp - poppy seeds.
• 10 - cloves of garlic.
• 1-inch - ginger.
• 1 tbsp - kasuri methi.
• 2 - dried red chilli.
• 1/2 tsp - garam masala.
• 1/2 tsp - coriander powder.
• Salt to taste.
• 1/2 cup - water.

How to Make Post Ka Murgh

• Soak the poppy seeds in lukewarm water for about 15-30 mins.
• Heat oil in a pan or handi.
• Add cumin seeds, bay leaf, cardamom, black pepper till it starts crackling.
• Add onions and saute till golden brown.
• In a grinder, add soaked poppy seeds, ginger garlic and 2 red chillies and make a fine paste.
• Add the paste to the already brown onions.
• When you see oil separating, add garam masala, coriander powder and salt to taste.
• Add chicken and mix it thoroughly.
• Close the lid and turn heat to low and let it cook for about 8 mins.
• Open the lid, turn heat to maximum add tomatoes, and kasuri methi while mixing the chicken, add water.
• After the liquid comes to boil, lower the heat, close the lid and let it simmer for 25-30 mins or until chicken is done.
• Serve with naan or chapatti.