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Chicken Pickle

Chicken Pickle

Cooking Time

Preparation Time : 10

Cook Time : 25

Total Time : 35

Ingredients

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

Directions

  • 01

    Marinate chicken pieces with ginger -garlic paste,red chilli powder, turmeric powder,1 tsp mustard oil, lemon juice and Salt for an hour.

  • 02

    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.

  • 03

    Heat oil to smoking point, reduce heat and deep fry marinated chicken for about 3 minutes ,strain it and set aside.

  • 04

    Now in the same oil add asafoetida,pachforon ; saute for a second.

  • 05

    Add sliced onions and fry it till golden brown.

  • 06

    Add dry masala and fry it for couple of minutes in low flame, otherwise masala can burn.

  • 07

    Add fried chicken ,sugar, salt and cook it for 3-4 minutes.

  • 08

    Now add malt vinegar , chilli flakes and cook over high heat till vinegar dried up.

  • 09

    Remove the pan from the heat and allow to cool throughly.

  • 10

    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.

  • 11

    Always use a clean, dry spoon to remove chicken from bottle. Do not allow any moisture to get into pickle.

  • 12

    Consume within 2 months.

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