Recipe 20: Chicken Popti

SaffronStays Gardenia, Kihim

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21 days, 21 Home Chefs share their secret recipes…

Popti is a unique recipe of Raigad district which is prepared to celebrate the harvesting of beans or as we fondly call ‘Vaal’. And there’s no one better than our very own in-house cook Sachin Purav of SaffronStays Gardenia, Kihim to show us how to master this authentic recipe.   

We know that this is a recipe you will not be able to create at home, but we’d love to serve this to you once the lockdown ends.


  • 1 kg broad beans (vaal)
  • 1 kg green peas
  • 1 kg chicken
  • 8-10 eggs (as per servings)
  • ½ kg potatoes
  • ½ kg sweet potatoes
  • 4 tbsp ginger garlic paste
  • 2 tsp mix masala
  • 1 tsp tandoori powder
  • 2 ½ tsp curd
  • 1 tsp rock salt
  • 1 tsp carom seeds
  • Salt

Additional elements:

  • Earthen pot
  • Aluminium foil
  • Green leaves to cover the pot 
  • Dry wood and hay for bonfire


  1. In a bowl, marinate the cleaned chicken with ginger garlic paste, mix masala, tandoori masala, curd, salt and set aside for 2 hours.
  2. Once the chicken is well marinated, wrap 2-3 pieces of chicken in foil to make a parcel. Continue this process until all the pieces are wrapped.
  3. Take an earthen pot, add a layer of broad beans, green peas, eggs, potatoes, sweet potatoes and chicken parcels.
  4. Sprinkle half a spoon of rock salt and carom seeds.
  5. Repeat the process and keep layering until done. 
  6. Seal the pot with broad beans, green leaves or bhamburda leaves (if available.)  
  7. Turn the pot upside down on a hay bed and cover the pot with hay and dry woods.
  8. Set the hay on fire. Cook the popti for approximately 20 mins.
  9. Remove the pot from the bonfire, set aside for 5 mins and then separate all the ingredients in a plate.
  10. Serve chicken popti with green chutney.

Read more: If you’ve missed our Mix Dal.