Post Ka Murgh

Ingredients list for Post Ka Murgh

• 1 kilogram Chicken cut into 1 inch pieces
• 1 1/2 tablespoons Poppy seeds (khuskhus/posto) soaked
• 2 tablespoons Olive oil
• 1/2 teaspoon Cumin seeds
• 1 Bay leaf
• 1 Green cardamom
• 12 Black peppercorns
• 2 medium Onion finely chopped
• 1 inch Ginger
• 10 cloves Garlic
• 2 Whole dry red chilli
• 1/2 teaspoon Garam masala
• 1/2 teaspoon Coriander powder
• to taste Salt
• 2 small Tomatoes pureed
• 1 tablespoon Kasoori methi

Method

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.
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.
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.