Chicken Shorshe Posto is a classic Bengali dish that harmoniously blends sharp mustard and creamy poppy seeds into a vibrant, golden curry. Tender chicken pieces are marinated in a tangy lime and salt mix, then simmered in a heady, aromatic gravy of mustard, poppy seeds, onions, and chillies. Crowned with fresh coriander, this Shorshe Posto chicken is a celebration of inimitable Bengali flavours.
Sunrise tip: Crushing the mustard seeds coarsely rather than grinding them into a fine paste helps the curry retain a pleasing grainy texture and prevents it from turning bitter.
Time: 5 minutes
In a large glass bowl, combine the boneless chicken pieces, lime juice, and 1 tsp salt. Mix well to coat all the pieces evenly in the marinade. Set aside for 10 minutes to allow the chicken to absorb the flavours.
Time: 2 minutes
In a small bowl, mix Sunrise Shorshe Posto Powder with the warm water until well combined. Let this mustard paste sit until needed.
Time: 4 minutes
Heat mustard oil in a pan over medium heat. Once hot, add the garlic paste and sauté for 30 seconds. Then add the onion paste and green chilli paste. Sauté for 2-3 minutes until the onion is lightly golden.
Time: 8 minutes
Add the marinated chicken pieces to the pan. Stir well to coat the chicken properly with the sautéed onion mixture. Sprinkle in the Sunrise Haldi Powder and mix. Cover the pan and let the chicken cook for 5 minutes.
Time: 6 minutes
Uncover the pan and add salt to taste. Stir in the prepared Sunrise Shorshe Posto mixture. Mix well. Then add the sugar and chopped coriander leaves. Mix again. Cover and let the curry simmer for about 5 more minutes.
Time: 1 minute
Open the pan and give the Chicken Shorshe Posto a final stir. Transfer to a serving bowl. Garnish with a few more coriander leaves if you wish. Serve piping hot with steamed rice.
Side Dish: Begun bhaja (fried aubergine slices), Aloo posto (potatoes with poppy seed paste)