How to make Chicken Popti -
A wholesome dish – the various beans and eggs cooked with chicken make this dish a complete meal it itself
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Chicken (चिकन), Ginger-garlic paste (अदरक-लहसुन की पेस्ट )
Cuisine : Maharashtrian
Course : Main Course Chicken
For more recipes related to Chicken Popti checkout Chicken Tetrazini, Chicken Manchurian, Lemon Chicken, Nimboo Dhania Murgh . You can also find more Main Course Chicken recipes like Fried Chilli Chicken Chicken Teriyaki With Ginger Spring Onions Hyderabadi Chicken-SK Khazana Caramelised Pumpkin Chicken Curry
Chicken Popti 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 : 3.30-4 hour
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Chicken Popti Recipe
Chicken , cut into 2 inch pieces on the bone 750 grams
Ginger-garlic paste 1 1/2 tablespoons
Red chilli powder 1 tablespoon
Turmeric powder 1 teaspoon
Salt to taste
Cumin powder 1 teaspoon
Garam masala powder 1 teaspoon
Coriander powder 1 teaspoon
Lemon 1
Olive oil 2 tablespoons
Fresh coriander leaves , chopped 2 tablespoons
Banana leaves a few piec
Bhamroot / bhamburda leaves as required
Lima (pawta) beans 200 grams
Sea salt to taste
Dolichos (gewda) beans 200 grams
Green pea pods 200 grams
Sweet potatoes , thickly sliced 2 large
Baby potatoes 10-15
Corn on the cob , thickly sliced 2
Eggs 6
Method
Step 1
Take ginger-garlic paste in a bowl, add red chilli powder, turmeric powder, salt, cumin powder, garam masala powder and coriander powder. Squeeze the juice of the lemon into the bowl and mix well. Add olive oil and mix. Add coriander leaves and mix well. Add chicken and mix well. Set aside to marinate for 3 hours.
Step 2
Keep 2-3 chicken pieces in the centre of each piece of banana leaf and fold to make a parcel.
Step 3
Place some bhamroot leaves at the base of an earthen matka. Arrange some pawta beans in a layer over them and sprinkle sea salt.
Step 4
Arrange half the chicken parcels over the pawta beans and spread some ghevda beans over them.
Step 5
Spread some green pea pods. Place some more pawta beans and arrange some sweet potato slices.
Step 6
Spread some baby potatoes, some corn pieces and sprinkle some more sea salt.
Step 7
Arrange the remaining chicken parcels along the sides, arrange the eggs carefully in the centre.
Step 8
Add remaining pawta beans, green pea pods, ghevda beans, sweet potatoes, baby potatoes and corn pieces.
Step 9
Sprinkle some sea salt, cover with bhamroot leaves.
Step 10
Place the matka upside down in a pit, cover with dried leaves of the coconut tree and light them up.
Step 11
Cook for 35-40 minutes. Remove the coconut leaves, bring the matka out and set it upright. Remove bhamroot leaves carefully and turn the contents out on a tray.
Step 12
Peel the eggs. Arrange some chicken, some eggs, some of each vegetable on each serving plate and serve hot.
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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 www.sanjeevkapoor.com 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.
