How to make Post Ka Murgh - Chicken cooked with ground poppy seeds and other masalas.

This recipe is contributed by Member Manishi Mehta.

Main Ingredients : Chicken (चिकन), Poppy seeds (khuskhus/posto) (खसखस/पोस्तो )

Cuisine : Indian

Course : Main Course Chicken

Post Ka Murgh Recipe Card

Post Ka Murgh

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Post Ka Murgh checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Manchurian, Achari Mirchi Murgh . You can also find more Main Course Chicken recipes like Murgh Sabz Resham, Nimbu Dhania Kukkad, Kadai Murgh Palak Methi, Goan Sausage Chilli Fry.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Post Ka Murgh Recipe

  • Chicken cut into 1 inch pieces 1 kilogram

  • Poppy seeds (khuskhus/posto) soaked 1 1/2 tablespoons

  • Olive oil 2 tablespoons

  • Cumin seeds 1/2 teaspoon

  • Bay leaf 1

  • Green cardamom 1

  • Black peppercorns 12

  • Onion finely chopped 2 medium

  • Ginger 1 inch

  • Garlic 10 cloves

  • Whole dry red chilli 2

  • Garam masala 1/2 teaspoon

  • Coriander powder 1/2 teaspoon

  • Salt to taste

  • Tomatoes pureed 2 small

  • Kasoori methi 1 tablespoon


Step 1

Heat oil in a non-stick pan. Add cumin seeds, bay leaf, green cardamom and black peppercorns and saute for a minute. Add onions and saute till it becomes brown.

Step 2

Grind poppy seeds, ginger, garlic and red chillies to a fine paste. Add the paste to the onions and cook for two minutes. Add garam masala, coriander powder and salt and mix well. Add chicken and cook for two to three minutes.

Step 3

Cover and cook on low heat for about eight minutes. Add tomatoes, kasoori methi and half cup water and mix well. Bring it to boil and cook till on low heat chicken gets cooked. Serve hot with naan or chapatis.