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Preparation Time : 10
Cook Time : 25
Total Time : 35
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.
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