Friday, December 03, 2010

Nameless Kaju Posto Chicken

Forget the Kitchen Stadium, for many home cooks it becomes an everyday challenge to rack her brains over dinner ideas. I usually struggle and remain pretty undecided till the time I actually start cooking. Sometimes things fall in place and impressively so. Sometimes I flip through cookbooks, and close them with equal enthusiasm for their list of elaborate ingredients. The rest of the times I look for inspirations in my own cooking.

Last evening I made this Chicken Curry where the base was made with a paste of poppy seeds (posto) and cashews (kaju).

IMG_3366_1 I don’t have a name for this dish, so maybe you can help. For now, lets call it Kaju Posto Chicken. Under no temptation will you suggest I call it Pree’s Chicken.


Another thing I’d like clarify here (before PETA comes knocking on my door) is that I am not trying to cannibalize the hen you see in the picture. Its just a porcelain planter I picked from a downtown store yesterday and thought it makes for a good prop for my nameless chicken dish.

(Though just between you and me, when I was little we had a parrot called Mithu; he loved Chicken Maggi Noodles and wouldn’t eat chana sprouts or chilies as good green parrots ought to. So we were forced to give him Maggi Noodles with real chicken pieces, he wouldn’t have it any other way!)


Ingredients for Kaju Posto Chicken are:

750 grams chicken (I used skinless, bone-in breast portions)
1 red onion, roughly chopped
150 ml ready to use tomato paste (if you don’t have this, purée two ripe tomatoes at home and use)
7-8 green chilies, slit lengthwise
2 tablespoons ginger-garlic paste
Handful of cashews and 2 tablespoons poppy seeds made into a thick, smooth paste
1 teaspoon red chili powder
10 raisins
4 tablespoons canola oil

Heat canola oil in a pan and sear the whole chicken breasts till they get a nice brown color on both sides. Remove with a slotted spoon and when the chicken is cool enough for you to handle, cut them into bite-size pieces. If you are using chicken which is already cut, skip this step.

IMG_3355 In the same pan, sauté the chopped onions, with 3-4 slit green chilies, and the raisins.

IMG_3358 Once the onions have turned light brown, toss the chicken pieces in and sauté them further; tops five more minutes. Add the kaju-posto paste and the remaining green chilies and give it a good mix. Then add the ginger-garlic paste, tomato paste, red chili powder, sugar and salt.


IMG_3362IMG_3364Cook this on low-medium heat, covered all the time for five more minutes. Add one cup water when the raw spices get cooked. Cover and cook till the chicken gets tender and the extra liquid dries up. The sauce should be clinging to the chicken pieces. Do not pressure cook, please.

IMG_3367 IMG_3371 So did you think of a name?


Sayantani said...

tomar Mithu to bhari advut seriously oi Tia benche thakte guiness books e pathate parte.
kaju chicken amar Maa majhe majhe banay...tabe tomarta akdom anyorakom and by that i mean khub bhalo.

Satrupa said...

I would say "What's there in a name" !! So long as it tastes good eat it. Chicken looks delicious n I luv the cute planter.


Priya said...

I totally agree with Satrupa..delectable kaju posto chicken..yummy..

Soma said...

Mmmm. ami ashchi tomar shundor barite. Looks so very good. Who care's about a name.

Swati Sani said...

Aha! sounds perfect for a lunch treat on Sunday for my husband and son. Thanks, Pree :-)

GB said...

So I had to tell you that I had a mithu too---someday I'd love to regale you tales of his stunts. not a carnivore (!!!) but boy he had a sweet tooth, er beak!!! I could write a mini novella on him so i'll stop now before I hog all the space here............

Love the dish you dished out..........have to try it sometime.Also, I've been meaning to make tomato soup...great minds and all that jazz......

GB said...