Kancha Lonka Posto Diye Murgi Kosha | Chicken Curry with Green Chilly and Poppy Paste

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'Kancha-Lonka Posto Murgi' is a typical Bengali delicacy specially cooked in my home often.  First things first, there are no similarities between 'Kancha Lonka Posto  Murgi' and 'Kancha Lonka Murgi'! Though green chillies are heart of  both. However, taste wise both of the dishes are poles apart inspite of having some of the ingredients in common. 
The rich light golden greenish gravy of this particular dish has always made me drool and I cook this often. Being a Bangal-barir meye, me and my family love this spicy green chilly infused Chicken Curry.
I have got many DM's on Instagram regarding this recipe and it seems like you guys love my Bengali Chicken Curations. When I am experimenting with the spices and other ingredients in my kitchen I am never  sure about the outcome but the end result always amazed me.
Belonging from a Bengali household  'Posto' & 'Mach/Fish' dominates our kitchen making these our staple favourite in our everyday cooking.
'Kancha Lonka Posto Murgi' recipe is a Chicken dish that’s so subtle & filled with typical flavors of white poppy seeds paste along with Green chilly paste aka 'Kancha Lonka Bata'! Posto and Kancha-Lonka Bata is the star ingredient of this recipe, the creamy nutty flavor of posto and the spicyness of Kancha-Lonka Bata dominates this recipe of Kancha-Lonka Posto Murgi. It’s an easy recipe, very delicious & goes extremely well with Steamed rice or Chapatis.

Ingredients for Green Chilly Posto Chicken or Kancha Lonka Posto Murgi

  • Chicken- 750gm
  • Poppy seeds paste or posto- 1/2 cup
  • Green Chilly paste of 10 green chillies
  • Mustard oil- 5 tablespoon
  • Onion- 4 sliced
  • Ginger & Garlic Paste- 2 tbsp(1 tbsp each)
  • Cumin Powder- 2 tsp
  • Coriander Powder-2 tsp
  • Turmeric Powder-1/2 tsp
  • Hung Curd-. 100gm
  •  Bengali Garam Masala- 1tbsp.
  • Bay leaves- 2
  • Cardamoms-  4-5
  • Cinnamon Stick- 1inch
  • Cloves- 3-4
  • Black Peppercorns- 3-4
INSTRUCTIONS-
LET'S START WITH THE MARINATION-
1. In a bowl whisk the hung Curd and turmeric powder into a fine paste. 
2. Marinade the chicken with the whisked curd and turmeric powder mixture. Drizzle 1 tsp of mustard oil, 1 tsp of Ginger Garlic Paste and add 1 tsp salt or as per taste.
3. Give this a nice mix and set it aside for atleast 1 hr. 
HOW TO MAKE THE GRAVY?
1. In a Kadhai add 4 tbsp of Mustard Oil and temper the oil with Bay leaf, Cardamoms, Cinnamon Stick, Black Peppercorns and Cloves.
2. Add sliced onions and fry till the onions turn translucent in colour.
3. Add ginger-garlic paste and fry it for 2-3 minutes.
4. Add the coriander powder and cumin Powder and mix well.
5. Fry for 4-5 minutes and add splashes of water until oil releases from the fried spices.
6. Add the marinated chicken pieces in the Kadhai and  cook it for 10 minutes in low flame.
7. After 10 minutes it's time to add the heart of this dish- Kancha Lonka Bata and Posto!
Add the green chilly paste and Posto/ poppy paste and mix properly. 
8. Add 1/2 cup of milk or you may add 1/2 cup of  hot water .
8 Add salt as per your taste.
10.  Sprinkle 4-5 green chillies if you want the raw flavour and simmer the gravy for 7-8 minutes.
10.  Take a spoonful of the gravy and adjust the spices if necessary.
11.  Before turning off the oven add the Garam Masala Powder and  give a standing time of 5-6 minutes.
Serve this rich golden greenish coloured 'Kancha Lonka Posto Murgi' with steamed rice and enjoy a hearty meal.
If you ever try this recipe then do let me know how it came out! I would love to see a picture of your curation which you can share here on niveditamullick321@gmail.com or you can send it on my Instagram account.

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