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The Fast Way to Producing Best Jhinge Chicken Posto (Chicken with Ridge gourd and poppy seeds)

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

We hope you got insight from reading it, now let’s go back to jhinge chicken posto (chicken with ridge gourd and poppy seeds) recipe. You can have jhinge chicken posto (chicken with ridge gourd and poppy seeds) using 12 ingredients and 7 steps. Here is how you cook it.

Here are the ingridients that are required to produce a yummy Jhinge Chicken Posto (Chicken with Ridge gourd and poppy seeds):

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

Done with the ingridients? Below are the sequences on producing Jhinge Chicken Posto (Chicken with Ridge gourd and poppy seeds):

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

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