Dr Jayati Nath , a gynaecolgist, is a self confessed foodie and and is into heavy experimentation with recipes , when not fiddling with the forceps . Sometimes her recipes have barely escaped catastrophes while most times, the concoctions happened to be brilliant. So be it a new born, or a new recipe, she is poised, confident and as enthusiastic as she was on her first experience at creation in any form .
Posto or poppy seed is an important ingredient for most bengali dishes, especially vegetarian fare, but here she has experimented with multiple ingredients in this recipe along with poppy seeds to come up with this.
Chicken pieces – 4 medium sizes
Poppy seeds paste 2 table spoon
Paanch phoron- 1 teaspoon
mustard oil- 1 tablespoon
milk- 1 cup
green chilies- 4
hara dhania or coriander as per preference
pinch of sugar salt to taste
Curd- 2 tablespoon to marinate
a hint of lime juice
Marinate the chicken in curd, posto or poppy paste, lime juice,salt for 15 mins.
Heat mustard oil in a wok and crackle paanch phoron in it.
Add the marinated chicken.
Add a pinch of sugar and slit green chilies.
Cover and cook till done in low fire.
Garnish with the coriander
Serve hot with rice or roti.