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

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, jhinge chicken posto (chicken with ridge gourd and poppy seeds). One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Jhinge Chicken Posto (Chicken with Ridge gourd and poppy seeds) is one of the most favored of current trending meals in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. Jhinge Chicken Posto (Chicken with Ridge gourd and poppy seeds) is something that I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can cook jhinge chicken posto (chicken with ridge gourd and poppy seeds) using 12 ingredients and 7 steps. Here is how you can achieve that.

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. Get 20 gms- Poppy seed/ posta/ khuskhus
  4. Take 30 gms (gross weight) - Ginger (make it into paste)
  5. Make ready 2 medium size / 120 gms (gross weight) - Onion
  6. Get Salt as per taste
  7. Prepare Few Green / red raw chillies (to cook and garnish)
  8. Get 1 TSP Turmeric powder
  9. Make ready 1.5-2 TSP Kashmiri Lal mirch powder
  10. Take 1 pinch Kalonji/ kaalo jeera / nigella seeds
  11. Take 3 tbsps + 1 tbsp - Mustard oil
  12. Make ready 1 cup warm water(plus about 1/4 cup water to soak poppy seeds)
Steps 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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