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

Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, jhinge chicken posto (chicken with ridge gourd and poppy seeds). It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Jhinge Chicken Posto (Chicken with Ridge gourd and poppy seeds) is one of the most well liked of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Jhinge Chicken Posto (Chicken with Ridge gourd and poppy seeds) is something which I have loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we must first prepare a few components. 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.

The ingredients needed to make Jhinge Chicken Posto (Chicken with Ridge gourd and poppy seeds):
  1. Get 450 gms -Ridge gourd / Jhinge / Turai
  2. Get 450 gms- Boneless chicken chunks
  3. Make ready 20 gms- Poppy seed/ posta/ khuskhus
  4. Get 30 gms (gross weight) - Ginger (make it into paste)
  5. Prepare 2 medium size / 120 gms (gross weight) - Onion
  6. Make ready Salt as per taste
  7. Make ready Few Green / red raw chillies (to cook and garnish)
  8. Prepare 1 TSP Turmeric powder
  9. Prepare 1.5-2 TSP Kashmiri Lal mirch powder
  10. Make ready 1 pinch Kalonji/ kaalo jeera / nigella seeds
  11. Get 3 tbsps + 1 tbsp - Mustard oil
  12. Get 1 cup warm water(plus about 1/4 cup water to soak poppy seeds)
Instructions to make Jhinge Chicken Posto (Chicken with Ridge gourd and poppy seeds):
  1. First soak the poppy seeds in warm water for atleast 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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