Jhinge Chicken Posto (Chicken with Ridge gourd and poppy seeds). Bangladeshi Recipe Jhinge Posto - Ridge Gourd with Poppy seed paste #Reshmikitchenfoodnfun. Dhaniya Chicken Recipe - Delicious Coriander Chicken Curry Recipe In Bengali - Hariyali Chicken. Jhinge ( Ridge Gourd ) Bay leaves Jeera Dry red chillies Turmeric powder Salt Green chilli paste Green chillies Ginger paste Poppy seed paste Sugar.

Those who love posto will love to have this recipe. Ridge gourd cooked with poppy seeds - a Bengali favourite. You can also find more Main Course Chicken recipes like Mango Chilli Chicken - SK Khazana Barbeque Chicken Green Masala Chicken Curry Pudina Murgh. You can have Jhinge Chicken Posto (Chicken with Ridge gourd and poppy seeds) using 12 ingredients and 7 steps. Here is how you achieve that.

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

Prepare 450 gms of -Ridge gourd / Jhinge / Turai.
It's 450gms of - Boneless chicken chunks.
You need 20gms- of Poppy seed/ posta/ khus khus.
Prepare 30 gms of (gross weight) - Ginger (make it into paste).
It's 2 of medium size / 120 gms (gross weight) - Onion.
You need as per taste of Salt.
It's as required of Few Green / red raw chillies (to cook and garnish).
It's 1 TSP of Turmeric powder.
You need 1.5-2 TSP of Kashmiri Lal mirch powder.
It's 1 pinch of Kalonji/ kaalo jeera / nigella seeds.
Prepare 3 tbsps+ 1 tbsp of - Mustard oil.
Prepare 1 cup of warm water(plus about 1/4 cup water to soak poppy seeds).

I love Jhinge pusto but i keep forgetting the recipe, wonder why when it is so simple. Every time I forget I check it here. Only today I din't check and ended up adding. Ridge Gourd & Shrimp in Poppy Seed Paste.

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

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..
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..
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..
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).
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)..
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.).
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..

Ridgegourd and Potatoes in a Poppy seeds paste. The typical Jhinge Posto in the Bengali kitchen is a vegetarian or niramish dish with Jhinge(ridge gourd), potatoes and posto/poppy seeds paste. Jhinge Aloo Posto, or Ridge Gourd cooked with potatoes and a poppy seed paste, is one of the most popular vegetarian Bengali delicacies. The dish is cooked in mustard oil and is a summer favourite across Bengal. Poppy seeds cool the body and add texture and flavour to this classic dish.