While the chicken marinates, prepare the posto bata.

First, soak the posto in water for 10 minutes.

Then, drain the water and blend the soaked posto with 2 green chilies and ¼ teaspoon of salt until it forms a smooth paste.

Next, slice the onions thinly.

Heat 4 tablespoons of mustard oil in a heavy-bottomed pan or wok- kadhai.

Once the oil changes color, add the sliced onion.

Fry the onion until it turns light pink; be careful not to overfry it, as this will make the curry bitter.

Next, add the marinated chicken and mix it in.

Now, add 5-6 green chilies (I use sliced chilies) and mix again.

Cook this on a medium flame for about 5 minutes. You will notice the chicken starting to release its moisture at this point.

Once the chicken has released all its moisture, stir in the posto bata. Mix everything well and cook for 2 minutes over medium heat.

Next, add the rest of the plain yogurt / Tawk Doi.

Combine all ingredients thoroughly and cook for another 2-3 minutes.

Then, pour in ½ cup of hot water and mix.

Now, add ½ teaspoon of salt.

Cover the pan with a lid and cook on medium heat for 2-3 minutes.

After that, remove the lid and continue cooking for about 5 minutes, or until the chicken is fully cooked but still holds its shape.

Finally, when the gravy reaches your preferred thickness – neither runny nor thick, add a tablespoon of mustard oil for its distinct sharp taste, though this is optional.

Mix well and turn off the heat.

Your Posto Murgi is now ready. Before serving, cover the pan with a lid and let it rest for 5 minutes.