Winters are the time for binging on your favourite cuisine. My go-to choice is a bowl of piping hot chicken curry with some steamed rice. Now, there is no single recipe of the best chicken curry. In fact, every household has its own version. While some recipes call for marinating the chicken with spices, others require you to grill the chicken pieces before tossing them into the gravy.

I have a personal liking for a dish called posto chicken. It is a Bengali chicken curry that uses poppy seed paste along with coriander. The end result is a lip-smacking gravy with a surprising flavour palette. While some people like to combine it with roti, I think it goes best with plain steamed rice.

Here’s the chicken curry recipe for you:


  • Chicken, 750 gm
  • Coriander leaves, 100 gm plus extra for garnish
  • Poppy seeds, 4 tbsp
  • Yogurt, 1 cup
  • Ginger garlic paste, 2 tbsp
  • Green chilies, 3-4 (chopped)
  • Cumin powder, 2 tsp
  • Coriander powder, 2 tsp
  • Turmeric powder, 1 tsp
  • Garam masala powder, 3 tsp
  • Salt, to taste
  • Oil, 2 tbsp


  •  Marinate the chicken with yogurt and refrigerate for at least an hour.
  • Soak the poppy seeds in 2 tablespoons of hot water for at least 30 minutes. Grind into a smooth paste.
  • Next, make a separate paste with the coriander leaves.
  • Heat oil in a wok and add the ginger garlic paste. Fry until golden brown.
  • Add the coriander paste. Stir and mix well. Now, add the spices, salt and chopped green chilies. Cook until the mixture darkens in colour.
  • Add the poppy seed paste. Stir and cook for about 15 minutes.
  • Add the chicken pieces. Preserve the juice. Mix the chicken with the gravy so that the pieces are completely coated with the coriander and poppy seed paste.
  • Cook the chicken on a high flame for another 10-15 minutes. Keep stirring from time to time.
  • Once the oil starts to separate from the gravy, add the preserved juice and salt and cover the wok with a lid.
  • Cook on low flame until the chicken is completely cooked. Stir in between to prevent the meat from sticking to the bottom of the pan. Adjust the consistency of the gravy by adding water as per your liking.
  • Season with salt as per your taste and garnish with some chopped coriander leaves.
  • Enjoy while it’s hot with some plain rice.