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Chicken Posto -- Bengali Posto Mangso//chicken,Poppy seed//kolkata

Chicken Posto - Bengali Posto Magnso


chicken posto recipe
bengali posto chicken

Apart from being considered easily digestible in the summer heat,posto also has a unique delicate taste that caresses the palate without arousing it. But the early 1970s were the bad time between Bangladesh and India and many ordinary tings were hard t get. Today Posto is available around the world, so some of the easiest and most delicious recipes can be tried anywhere too.

''My Ancestors were from Bangladesh and the chicken was made by grandmother since I was child, to recall that memory we tried our hand to matched the recipe. You can also make a more substantial dish with posto.By the time I had located the seeds in the Kolkata market. I hade tasted numerous dishes preparations using posto.As is only to be expected from Muslims, they were khashi and chicken, not vegetables, and they were delicious.''

YIELDS  | 6 portions           COOKING    1                                                 TIME        Hour


1.5kg chicken
250gm Yogurt
250gm grated onion
80gm ginger
80gm garlic
8gm coriander powder
8gm cumin Powder
4gm Red Chilli Powder
30gm Posto seed
4gm fennel seed
2gm mace
60g charmagaz
60gm raisins
30gm salt
150ml mustard oil
120ml ghee
1pc  bay leaf


  • The whole thing, well mixed in a bowl.
  • Cooked tightly covered on a very low heat for an hour on very low heat.
  • Check If the flesh was tender and you can add extra water if you find the chicken is tough and stringy.
  • Once it's done the meat is stirred on high heat until its nicely coated with oil/ghee and spices with n moisture left.


  • Weighing Scale
  • Blender 
  • Stainless Steel Bowl
  • Knife
  • Cutting Board
  • Spatula
  • Cooking pot


KITCHEN SCALE: https://amzn.to/2yQAmIZ

                                         Amazon Brand - Solimo Stainless Steel: https://amzn.to/3foR03m


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