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Home Dish Jhinge Chicken Posto (Chicken with Ridge gourd and poppy seeds)

Jhinge Chicken Posto (Chicken with Ridge gourd and poppy seeds)

Name: How to cook Jhinge Chicken Posto (Chicken with Ridge gourd and poppy seeds) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3-4 persons
Cuisine: Us

Introduce

Chef :

Jibita Khanna

Jhinge Chicken Posto (Chicken with Ridge gourd and poppy seeds)

This dish is inspired by the popular Bengali recipe- Jhinge Posto, Jhinge aloo Posto, pyaz posto. My mother often used to cook Jhinge Posto but as kids we used to find excuses not to have the veggies,( though it became a favourite as we grew up) so sometimes in order to make us have the veggies ( jhinga/ ridge gourd ) she used to add mutton keema or chunks to it ☺️. So today inspired by my mom and to make my son have the Jhinge , I have cooked boneless chicken (chunks) along with ridge gourd and poppy seeds with my own twist, I hope you will also try it out ( & Tell me how it turned out in the comment below .)It's delicious and goes well with both rice and roti as the ridge gourd / Jhinge/ Turai gets cooked and forms a nice gravy . (Apart from the cooking time given, you need some preparation time in hand ). #maincourse #foodseekers

Ingredient

Food ration :

3-4 persons

Cooking time :

45 minutes

450 gms

-Ridge gourd / Jhinge / Turai

450gms

- Boneless chicken chunks

20gms-

Poppy seed/ posta/ khus khus

30 gms

(gross weight) - Ginger (make it into paste)

medium size / 120 gms (gross weight) - Onion

as per taste

Salt

as required

Few Green / red raw chillies (to cook and garnish)

1 TSP

Turmeric powder

1.5-2 TSP

Kashmiri Lal mirch powder

1 pinch

Kalonji/ kaalo jeera / nigella seeds

3 tbsps+ 1 tbsp

- Mustard oil

1 cup

warm water(plus about 1/4 cup water to soak poppy seeds)

Cooking instructions

* Step 1

First soak the poppy seeds in warm water for at least an hour, then in a mixer grinder or stone grinder / Sil Nora/ Sil batta grind the poppy seeds into a fine paste.

* Step 2

Wash, peel and cut the ridge gourd into small pieces and the chicken too. Peel and chop the onions too and make the ginger into paste.

* Step 3

Heat the 3 tbsps of mustard oil in a kadai/ wok/ pan, once heated add in the Kalonji, once it splutters, add the chopped onion and saute it till it becomes translucent. Now add the chicken chunks and saute it for 4 to 5 minutes.

* Step 4

Then add the ginger, mix and saute it,add salt as per taste, Turmeric powder, Kashmiri Lal mirch powder and saute the chicken for about 10 minutes.(No need to cover the kadai)

* Step 5

After this, add the ridge gourd and mix well for a minute or two then add 1 cup warm water, cover and cook for about 10 minutes. Add few raw chillies too at this time (may be 2-3 as per your preference).

* Step 6

After about 10 minutes or so add the poppy seeds paste and mix well, cover and cook for another 10 minutes or so. (It takes almost 10 minutes for the raw flavour of the poppy seeds to go.)

* Step 7

After 10 minutes or so the water has evaporated from the curry and the chicken has cooked,the ridge gourd has softened and cooked and formed the part of the gravy itself. Check salt and add if required. At this point add 1 tbsp of mustard oil (it gives a nice flavour to the curry),mix well, cover and cook for another 3 to 5 minutes. Put off the flame and let it rest for another 5-10 minutes. Serve it hot with steamed rice, chapati, paratha.