Post Ka Murgh

Recipe by
Total Time:
1 hour 15 minutes
Serves:4
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Brinjal Rasavangi, Best Palak Machchi, Easy Tasty Kadai Paneer

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4

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.