Posto Chicken

    45 mins

    This dish is always a hit. Ingredients are simple but the taste is exceptionally good. It is my mom's signature item. Can be served with fried rice or pulao. Chapatti or naan also goes well with it. It is a fool-proof dish. Try it and you won’t be disappointed.


    California, United States
    12 people made this

    Serves: 6 

    • 1 kg Chicken
    • Salt to taste
    • 8 medium onions
    • 6 green chilies
    • 6-7 small tomatoes
    • 1/4th cup posto
    • 1/2 cup water
    • 4 tablespoon oil
    • 2 boro elaanch (brown cardamom)

    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Cut the chicken pieces into medium size. Wash well. Salt well, mix and set aside. Chop onions into very small and thin slices. Slit green chilies. Dice about 6 to 7 tomatoes into small pieces.
    2. Grind 1/4th cup of posto with ½ cup of water. Add a little more if needed. The paste should be of thick consistency. Add a green chili and salt to taste, while grinding in mixer.
    3. Heat oil in kadai. Add the onions pieces. Cook them on low heat. After they are soft add tomatoes. Keep cooking on low heat with a cover on. Add chicken pieces. Keep cooking on low. The chicken will release some liquid. Add salt. Add 2 brown cardamoms. Cut slits into them before you add them. Add the green chilies. Take a fork and stick it into the chicken to see if it is cooked through. Add posto, about 3-4 tablespoon of the paste is enough. Taste the salt. Usually adding water is not needed as the chicken gives out liquid by itself. But if for some reason you have lost that, you may add 1/4th cup of water. Take off heat. Serve hot.


    Don't break the brown cardamom completely. If you don't like brown cardamom, you can take out most of the seeds and put the shell in as it does add a lot of flavor.

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    Firstly I would like to say you have a beautiful name .I am a student and barely get the time to cook. so sometimes I try my hand on cooking be it traditional or experimental. I wished to cook chicken posto for a long couldn't do it somehow. and while I thought to cook I searched for appropriate recipe. and there are so many recipes uploade.but I didn't like because I think in any kind of cooking the aroma of main ingredient must not be ruined by other ingredients or masalas. but here the way you suggest to add posto after a reasonable time , it just touches the mind of my taste buds 😄😄. keep uploading such more and more nice recipes ma'am. keep well.  -  13 Jan 2016