Chicken Pickle

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Chicken Pickle


Cooking Time

Preparation Time :10 Min

Cook Time : 25 Min

Total Time : 35 Min


Serves : 3
  • 500 gram boneless chicken ,cut into cubes

  • 1 tbsp ginger paste

  • 1 tbsp garlic paste

  • 1 tsp red chilli powder

  • 1/2 tsp turmeric powder

  • 1/4 cup mustard oil

  • 1/2 tsp asafoetida

  • 2 medium size onions, sliced

  • 2 nos black cardamom

  • 6-7 green cardamom pods

  • 1 tbsp fennel seeds

  • 1 tsp cumin seeds

  • 1/2 tsp Fenugreek seeds

  • 1 tsp mustard seeds

  • 2 bay leaves

  • 1/2 tsp pachforon

  • 1 tsp chilli flakes

  • 1/2 tsp sugar

  • 1 tbsp Salt or as per taste

  • 1 tsp lemon juice

  • 1 cup malt vinegar


  • Marinate chicken pieces with ginger -garlic paste,red chilli powder, turmeric powder,1 tsp mustard oil, lemon juice and Salt for an hour.
  • For preparing dry masala ,dry roast black cardamom, green cardamom, fennel seeds, cumin seeds, Fenugreek seeds,bay leaves, mustard seeds and prepare a course powder.
  • Heat oil to smoking point, reduce heat and deep fry marinated chicken for about 3 minutes ,strain it and set aside.
  • Now in the same oil add asafoetida,pachforon ; saute for a second.
  • Add sliced onions and fry it till golden brown.
  • Add dry masala and fry it for couple of minutes in low flame, otherwise masala can burn.
  • Add fried chicken ,sugar, salt and cook it for 3-4 minutes.
  • Now add malt vinegar , chilli flakes and cook over high heat till vinegar dried up.
  • Remove the pan from the heat and allow to cool throughly.
  • Tie muslin to opening of jar and leave on kitchen counter for 5-6 hours remove muslin and cover bottle with lid and store in fridge.
  • Always use a clean, dry spoon to remove chicken from bottle. Do not allow any moisture to get into pickle.
  • Consume within 2 months.