Chicken Poppy Seed Curry Recipe – Authentic Indian Flavor

Last Updated on 2 months by Neha Deshmukh

Chicken Poppy Seed Curry Recipe – Authentic Indian Flavor

Hey everyone! If you’re anything like me, you’re always on the hunt for that one curry that just hits different. Well, let me tell you, this Chicken Poppy Seed Curry (Khus Khus Murg) is it. It’s a dish that’s been passed down in my family for generations, and it’s seriously bursting with flavour. It’s a little bit special, a little bit comforting, and totally worth the effort.

Why You’ll Love This Recipe

This isn’t your average weeknight curry. The poppy seeds create a wonderfully nutty and slightly thickened sauce that’s just divine. It’s a taste of authentic Indian home cooking, and I promise, once you try it, you’ll be hooked! It’s a bit of a labour of love, but the incredible depth of flavour makes it all worthwhile. Plus, it’s perfect for a weekend dinner or when you want to impress your friends and family.

Ingredients

Here’s what you’ll need to create this magic:

• 1 kg chicken
• 0.5 cup yogurt
• 0.25 lemon juice
• 0.25 tsp turmeric powder
• 1 tbsp coriander powder
• 0.25 tsp cumin powder
• 1.5 tsp red chili powder
• 1 tbsp poppy seeds paste
• 2 large red onions
• 1 cardamom, cinnamon, cloves (garam masala)
• 1 star anise
• 1 inch cinnamon stick
• 0.75 cup thick coconut milk
• 2 tbsp coriander leaves
• 3 green chilies
• 1.5 inch ginger
• 6 garlic cloves
• 2 tbsp oil

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine.

• Poppy Seeds (Khus Khus): These are the stars of the show! They add a unique nutty flavour and help thicken the curry beautifully. In Bengali cuisine, poppy seeds are used a lot – in everything from curries to sweets. Don’t skip them!
• Coconut Milk: I recommend using thick coconut milk for a richer, creamier sauce. You can find this in most Asian grocery stores. If you only have thin coconut milk, that’s okay, but the curry won’t be quite as luxurious.
• Spice Levels: This recipe is traditionally medium-spicy. Feel free to adjust the amount of red chili powder and green chilies to your liking. Some families in India prefer a really fiery curry, while others like it milder.
• Onions: Red onions are preferred for their sweetness, but yellow onions will work in a pinch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the chicken. In a bowl, combine the chicken with yogurt, coriander powder, cumin powder, turmeric, lemon juice, and half of the ginger-garlic-chili paste. Give it a good mix and let it sit for about 10 minutes. This helps tenderize the chicken and infuse it with flavour.
2. Now, heat the oil in a large pan or pot over medium heat. Add the star anise, cinnamon stick, and roughly chopped onions. Sauté for about 4 minutes, until the onions are softened and golden brown.
3. Add the remaining ginger-garlic-chili paste and sauté for another 4 minutes, until fragrant. Then, stir in the red chili powder. Be careful not to burn it!
4. Add the marinated chicken to the pan and cook on high heat for about 4 minutes, stirring occasionally. You want to brown the chicken slightly.
5. Reduce the heat to medium. Add salt and the poppy seed paste. Cook uncovered for 8-10 minutes, stirring occasionally, until the oil starts to separate from the curry. This is a good sign – it means the flavours are developing nicely.
6. Pour in 1.5 cups of water, bring to a boil, then reduce the heat and simmer for 13-14 minutes, or until the chicken is cooked through.
7. Stir in the garam masala powder. Then, pour in the coconut milk and cook for 3-4 minutes on medium heat, stirring gently. Don’t let it boil vigorously.
8. Finally, garnish with fresh coriander leaves and serve hot with rice or rotis.

Expert Tips

Want to take your Chicken Poppy Seed Curry to the next level? Here are a few tips:

• Consistency is Key: If the curry is too thick, add a little more water. If it’s too thin, simmer it for a few extra minutes uncovered.
• Prevent Dry Chicken: Don’t overcook the chicken! Keep an eye on it and make sure it stays moist.
• Bloom the Spices: Sautéing the spices in oil helps release their flavour. Don’t rush this step!

Variations

Let’s get creative!

• Vegan Adaptation: Use plant-based yogurt and a chicken substitute like seitan or tofu.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: For a milder curry, reduce the amount of red chili powder and green chilies. For a spicier curry, add more! My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick.
• Festival Adaptations: This curry is often served during special occasions and festivals in Bengal.

Serving Suggestions

This curry is amazing with:

• Rice: Basmati rice is a classic choice.
• Roti/Naan: Warm, fluffy roti or naan is perfect for soaking up the delicious sauce.
• Side Dishes: A cooling raita (yogurt dip) or a simple salad can balance the richness of the curry.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day!

FAQs

Got questions? I’ve got answers!

• Is poppy seed paste essential for this recipe? While you can technically skip it, it really does make a huge difference. The poppy seeds are what give this curry its signature flavour and texture. You can find poppy seed paste at most Indian grocery stores.
• Can I use store-bought poppy seed paste? Absolutely! If you’re short on time, store-bought is perfectly fine.
• What type of chicken cut is best for this curry? I prefer using bone-in, skin-on chicken thighs for maximum flavour. But boneless, skinless chicken breasts will also work.
• How can I adjust the thickness of the curry? Add more water to thin it out, or simmer it uncovered to thicken it.
• Can this curry be made ahead of time? Yes! You can make it a day or two in advance. The flavours will actually develop even more.
• What is the best way to grind the spices for maximum flavor? If you’re grinding your own spices, use a spice grinder or a mortar and pestle. Toasting the spices lightly before grinding them will also enhance their flavour.

Enjoy! I really hope you love this Chicken Poppy Seed Curry as much as my family does. Let me know how it turns out in the comments below!