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Chicken in Khus Khus (Posta) Curry
A silky, nutty Bengali chicken curry where toasted poppy seeds (posto) are ground into a rich, creamy paste that coats tender chicken pieces. Slow-cooked with minimal spices, this dish lets the delicate flavour of khus khus shine through. Perfect with steamed rice on a lazy afternoon.
For 4 servings
- prep
Soak and grind the poppy seeds.
1.Soak poppy seeds in warm water for 30 minutes. Drain thoroughly.2.Transfer drained seeds to a mixer grinder with 2 tablespoons of fresh water.3.Grind to a smooth, thick paste. Set aside. - saute · ~8 min
Heat mustard oil and sear the chicken.
1.Heat mustard oil in a heavy-bottomed pan until it reaches smoking point and turns pale.2.Reduce heat to medium and add chicken pieces in a single layer.3.Sear for 3-4 minutes per side until lightly golden. Remove and set aside.TIPSmoke the mustard oil properly — it removes the raw pungency and brings a natural sweetness to the curry. - temper · ~7 min
Sauté the aromatics.
1.In the same oil, add sliced onions and sauté until soft and lightly golden (5-7 minutes).2.Add ginger paste and garlic paste. Sauté for 1 minute until raw smell disappears.3.Add turmeric powder and sprinkle half the salt. Stir for 30 seconds. - saute · ~6 min
Cook the poppy seed paste.
1.Add the poppy seed paste to the onion masala. Stir continuously.2.Cook on low heat for 5-6 minutes until the paste releases its natural oils and turns slightly darker.3.Add sugar and mix well.TIPKeep stirring — poppy seed paste catches the bottom of the pan easily. Low heat is key. - simmer · ~30 min
Add chicken and simmer.
1.Return the seared chicken to the pan and coat evenly with the masala.2.Add water, remaining salt, and slit green chilies. Stir gently.3.Bring to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes until chicken is tender and oil floats on top.TIPThe gravy thickens naturally from the poppy seeds — no need for cream or cornstarch. - garnish · ~5 min
Rest and garnish.
1.Turn off heat and let the curry rest for 5 minutes.2.Garnish with chopped coriander leaves.3.Serve hot with steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Smoke mustard oil until it stops crackling and turns pale to remove its raw pungency.
- 2Grind the soaked poppy seeds to a very smooth paste with minimal water for best texture.
- 3Stir the poppy seed paste continuously on low heat to prevent it from sticking and burning.
- 4Rest the curry for 5 minutes off heat before serving to allow flavours to meld.
- 5Use bone-in chicken for deeper flavour and juicier meat in this slow-simmered curry.
- 6The gravy will thicken naturally from the poppy seeds – do not add cream or cornstarch.
Adapt it for your goals.
Vegetarian
Replace chicken with 400g paneer cubes or firm potato chunks. Sear paneer briefly; simmer potatoes until tender. The poppy seed gravy works beautifully with mild, creamy proteins.
no onion no garlicNo-onion no-garlic
For a sattvic version, skip onion and garlic. Replace with 1/2 cup grated bottle gourd (lauki) and 1/2 tsp asafoetida (hing) for a delicate, temple-style curry.
extra nuttyExtra nutty
Add 2 tablespoons of soaked and ground cashew nuts along with the poppy seed paste for a richer, silkier gravy. This also mellows the slight bitterness of posto.
spicierSpicier
Increase green chilies to 6-8 and add 1/2 tsp red chili powder with the turmeric. This gives a gentle heat that contrasts the nutty poppy seeds.
low oilLow-oil
Reduce mustard oil to 1.5 tbsp. Skip searing the chicken – instead, poach it directly in the gravy after the paste cooks. The chicken stays tender and the oil floats are reduced.
Why this is on our healthy list.
Rich in Calcium & Magnesium
Poppy seeds are a natural source of calcium and magnesium, supporting bone health and muscle function.
Good Source of Iron
Chicken and poppy seeds both provide iron, which helps maintain healthy blood oxygen levels.
No Artificial Thickeners
The creamy texture comes entirely from ground poppy seeds – no cream, flour, or cornstarch is added.
Low Spice, Gentle on Digestion
With just a pinch of turmeric and minimal heat, this curry is mild on the stomach while still being flavourful.
Frequently asked questions
Yes – use the same amount. White poppy seeds are slightly milder and creamier, making them perfect for this Bengali curry.
