Opium Chicken

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Bengal was at the heart of opium cultivation and production during the 19th century, run by the East India company. It was not surprising that the use of poppy seeds found its way into the local cuisine, with aloo posto — potato and poppy seeds — becoming a delicacy that remains popular. The other much loved poppy seed dish is to combine posto — white poppy seed — with succulent chicken (murghi) and fresh green chillies. You create a paste that becomes a gravy that coats the chicken, to be eaten with some bhat (steamed rice) and dal. Bengal was at the heart of opium cultivation and production during the 19th century, run by the East India company. It was not surprising that the use of poppy seeds found its way into the local cuisine, with aloo posto - potato and poppy seeds - becoming a delicacy that remains popular. The other much loved poppy seed dish is to combine posto - white poppy seed - with succulent chicken (murghi) and fresh green chillies. You create a paste that becomes a gravy that coats the chicken, to be eaten with some bhat (steamed rice) and dal.

1 kg boneless chicken thighs, cut into bite-size pieces

subheading: FOR THE MARINADE:

2 tbsp lemon juice

2 tsp mustard or vegetable oil

2 tsp finely grated fresh ginger or ginger paste

2 tsp finely grated garlic or garlic paste

¼ tsp ground turmeric

subheading: FOR THE CURRY:

2 tbsp vegetable or rapeseed oil

4 green cardamom pods

4 cloves

2 bay leaves

2.5 cm (1 inch) cinnamon stick

1 tsp cumin seeds

1 tsp fennel seeds

2 white onions, finely diced

1 tsp salt

6 tbsp (65 g) white poppy seeds

200 ml water

4 fresh green chillies, sliced lengthways

½ tsp brown sugar or jaggery

Fresh coriander, to serve

Directions at app.ckbk.com

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