Chicken Pickle
Delicious Chicken Pickle is an easy and yummy pickle that goes really well with rice or any paratha
Servings: 1 kg
Calories:
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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