2. Heat oil in a pan and then add in the marinated chicken and fry in a low flame.
3. The chicken will leave oil and start to cook. Cook till they are completely done and then switch off the flame and allow it to cool down.
4. Meanwhile roast the dry ingredients for the masala. First dry roast the coriander seeds till golden and remove it to a blender, Next roast the Fenugreek seed, Cumin seeds and poppy seeds together till golden and then remove it to the same blender.
5. Finally, in the same pan add in the cinnamon stick, Star Anise, Cardamom pod and dry roast till you get a nice aroma and then add it to the blender. Allow the ingredients to cool down and then blend it to a fine powder.
6. Next heat a pan with oil once its hot add in the fenugreek seeds and dry red chilli. Next add in the curry leaves. It will splutter.
7. And then add in the crushed garlic and cook for few secs. Next add in the cooked chicken and mix well. Cook in a low flame for 2 mins.
8. Now add in the blender masala, mix well such that it mix evenly with the chicken and cook in a low flame.
Chicken Pickle
Standard 1 cup measures 240 ml
Ingredients
- Chicken – 1 kg
- Oil – 4 tbsp
To Marinate:
- Red Chilli powder – 1 ½ tbsp
- Ginger garlic paste – 1 ½ tbsp
- Salt as needed Roughly 3 tbsp
- Turmeric powder – ½ tsp
To Roast and Grind:
- Coriander seeds – 3 tbsp
- Poppy Seeds – 1 tbsp
- Cumin Seeds – 1tbsp
- Fenugreek Seeds -1 ½ tsp
- Star Anise - 1
- Cinnamon Stick – 2 inch piece
- Cardamom pod - 1
Other Ingredients:
- Oil – ¾ cup
- Fenugreek a pinch
- Dry Red Chilli – 6
- Curry Leaves – ¼ cup loosely packed
- Garlic - 15 cloves
- Lemon Juice – 3 lemon’s juice
Instructions
- Wash the chicken well and chop them into small cube sized pieces. In a mixing bowl add the chicken pieces and to this add in the Red Chilli powder, Turmeric powder, Salt and ginger garlic paste. Mix well and allow it to rest for 2 hours.
- Heat oil in a pan and then add in the marinated chicken and fry in a low flame.
- The chicken will leave oil and start to cook. Cook till they are completely done and then switch off the flame and allow it to cool down.
- Meanwhile roast the dry ingredients for the masala. First dry roast the coriander seeds till golden and remove it to a blender, Next roast the Fenugreek seed, Cumin seeds and poppy seeds together till golden and then remove it to the same blender.
- Finally, in the same pan add in the cinnamon stick, Star Anise, Cardamom pod and dry roast till you get a nice aroma and then add it to the blender. Allow the ingredients to cool down and then blend it to a fine powder.
- Next heat a pan with oil once its hot add in the fenugreek seeds and dry red chilli. Next add in the curry leaves. It will splutter.
- And then add in the crushed garlic and cook for few secs. Next add in the cooked chicken and mix well. Cook in a low flame for 2 mins.
- Now add in the blender masala, mix well such that it mix evenly with the chicken and cook in a low flame.
- Heat the lemon juice and keep it ready. Once the masala and chicken are blended together finally add in the hot lemon juice and switch off the flame.
- Let it cool completely and then store in sterilized jars.
Notes
- Serve with Roti, rice ,Idli or Dosa.
- You can store it maximum for 1 week. Since it is chicken I recommend not storing it for more days.Finsh it as soon as possible.
- Don’t consume chicken pickle in more quantity (like a lunch side dish) at a time as its not recommended.
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