Chicken Rashida

Servings:4

Ingredients

• Chicken, 700gm
• Egg, 2
• Poppy seeds, 2 tbsp
• Cashews, 5-6(whole)
• Yoghurt, 100 gm
• Onion, 1 medium
• Ginger-garlic-onion paste,4 tbsp ( 1 small onion, 8 garlic cloves, 1" ginger)
• Tomato puree, 1/2 cup
• Dry red chillies, 2 
• Garam masala powder( blend 5 white peppercorns, 5 black peppercorns and 1 tsp shahjeera along with the garam masala powder)
• Coriander powder, 3 tsp
• Cumin powder, 1 & 1/2 tsp
• Green chiles, 5
• Ghee, 1 tbsp
• Refined oil, 6 tbsp
• Salt to taste
• Turmeric powder, 2 tsp
• Kashmiri red chilli powder, 2 tsp
• Kasuri methi, 2 tsp

Method

1. Preparation:

• Soak poppy seeds and cashews the night prior to cooking. In case you missed that step, in a pan add 1/2 cup of water. Give a quick boil to the poppy seeds and cashews. Cool it down and blend it with yoghurt.

• Whisk eggs in a seperate bowl.

       2. Cooking

• Add oil to the pan. Temper with dry red chillies. Add 1 tsp sugar to oil, it will help to elevate the colour of the dish as well as balance the acidity. Add nicely chopped onion and cook until they become transparent. Add ginger garlic paste, green chillies and saute over low flame. 

• As sauteing is done, add coriander powder, cumin powder, garam masala powder, red chilli powder, turmeric powder and toss. Keep the flame low. Sprinkle some water. Add tomato puree to it and cook for 3 minutes over low flame. 

• Add chicken, give it a good stir and cover with a lid. Cook over low flame until chicken is tender.

• Add the cashew and poppy seeds paste and cook for another 3 mins. 

• Now make space in the middle of the pan , pour half of the egg and combine well. Then add the rest of it and combine again. Cook for o3-4 mins.

• As it is done, mix ghee and a pinch of garam masala powder. Drizzle over chicken. Crush kasuri methi in between your palms and sprinkle on the top of it. Keep covered for 5 mins. 

• Garnish with fried cashews. Now it's ready to serve. Serve with roti, paratha, plain rice, yellow pulao

Other recipes for you to try out:

Achari Chicken

Kathal ki Tikki

Mutton Curry

Posto Paneer

When Cottage cheese and poppy seeds paste are combined they turn into a creamy thick gravy and everytime I make it I fall for it.

 Ingredients (4 servings):

1. Paneer(Cottage cheese), 250 gm
2. Posto(Poppy seeds), 5-6 tbsp
3. 8 Cashews
4. Salt, 2 tsp
5. Sugar, 1 tsp
6. Green chillies,4
7. Ginger paste, 1 and 1/2 tbsp
8. Curd, 4 tbsp
9. Garam Masala powder,1 tsp
10. Bay leaf, 1
11. Whole dry red chilli, 1
12. Green cardamoms, 2
13. Cinnamon stick , 1"
14. Cloves, 2
15. Soybean oil/Olive oil
16. Ghee, 1 tsp

Methods:

Turn poppy seeds and cashews into a fine paste. Refer here the to know how to make poppy seeds paste.  Paste poppy seeds  and cashews together.

Cut paneer into medium cubes and toss them in few drops of oil till slightly golden brown. These prevents paneer from breaking.

In a pan heat 4 tbsp oil. If it is olive oil use 2-3 tbsp oil. Temper oil with whole dry red chilli, bay leaf, cardamoms, cloves and cinnamon. After a minute add ginger paste , slit green chillies and saute for 20 secs. Mix poppy seeds paste, curd, salt, 1 tsp sugar and garam masala powder together. Add into pan and cook for a minute. Add  4 tbsp water till the oil seperates. Add paneer cubes into gravy and add 1 small cup of oil. Cook till the gravy is thick. Sprinkle ghee before removing from flame.

• Serve with Luchi, Paratha, Roti, Fried rice, Yellow rice.

Turn poppy seeds into a fine smooth paste

When you are thinking of making posto bata or poppy seeds paste it becomes a total hazard as the seeds do not form paste easily. But that can be done in an easier way.

1.   First pour the required amount of seeds in the grinder jar and run the grinder for 1 minute at maximum speed. The seeds will be semi powdered.

         

                      

                     

2.   Then add water, say for 4 tbsp of poppy seeds you will be needing 2 tbsp water to form smooth paste. Run the grinder for another minute and here will be your smooth postobata or poppy seeds paste-

Related Recipes:

Potoler dorma(prawn stuffed pointed gourd), Posto paneer( a cottage cheese preparation)

Potoler Dorma, Pointed gourds with prawn filling

Potoler dorma, potol(pointed gourds) stuffed with chingri mach(prawn)  and cooked in posto(white poppy seeds) gravy is simply delicious. A very traditional recipe of Bengal. Though potol is not much prefered but when transformed into this recipe anyone will love to give it a shot.

Ingredients(6 servings):

1. Potol/Parwal (pointed gourd),6
2. Tiger Prawn, 200 gm
3. Potato, 1
4. Onion, 1
5. Garlic cloves, 4
6. Green chillies, 4
7. Posto (White poppy seeds), 4 tbsp
8. Mustard powder, 2 tsp
9. Garam masala powder, 2 tsp
10. Turmeric Powder, 1 tsp
11. Salt to taste
12. Sugar, 1 tsp
13. Whole dry red chilli, 1
14. Kalo jeera( Nigella seeds), 1 tsp
15. Mustard oil

Methods:

Cut one side of the gourd head for 1/2 inch using knife.

Using the front part of the potato peeler start making hole in the pointed gourds. For this keep moving the peeler in circular motion like you stir a liquid using spoon. Apply firm pressure

Make a deep hollow like this cleaning the inner shell.

Marinate gourds for 15 minutes with 1 tsp salt and turmeric powder. Then saute in 3 tbsp mustard oil till they turn slightly brown, keep the flame low.

Marinate prawns with 1 tsp salt and turmeic powder  for 20 minutes and toss in oil till turn soft.

.

In the mean time Blend poppy seeds to form smooth paste mix mustard powder.

Mash boiled potato and mix with prawns . Saute the mixture in 2 tbsp oil.

Temper the oil with whole dry red chilli and onion seeds. Neatly slice the remaining garlic and add into oil

Blend 2 garlic cloves and onion.Add garlic paste and saute for a minute. Add garam masala powder, salt to taste, sugar , green chillies and cook for a minute.

            Add poppy seeds paste and cook for a minute.

Stuff the gourds with prawn stuffing and cook in gravy. Add a small cup of water and cook till the gravy turns thick.

Serve with steamed rice :)