How to make Post Ka Murgh -

Chicken cooked with ground poppy seeds and other masalas.

Sanjeev Kapoor

This recipe is contributed by Member Manishi Mehta.

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

Cuisine : Indian

Course : Main Course Chicken

For more recipes related to Post Ka Murgh checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Makhani, Chicken Chettinaad . You can also find more Main Course Chicken recipes like Murgh ki Tahiri Sunheri Chicken Chicken Khurchan Moroccon Tagine

Post Ka Murgh

Post Ka Murgh Recipe Card


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.

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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.