Heres the recipe for an easy to make Chicken Pickle. The turmeric powder and lime used in the recipe act as natural preservatives. You can store this in your refrigerator (in a dry container) for at least 6 months. Ensure that you do not use wet spoons or forks to scoop out the pickle from its jar at any point. When using ginger garlic paste, ensure you do not add water to the blend. Enjoy !
INGREDIENTS :
Mustard oil for frying
1kg chicken
Salt to taste
2 tbsp turmeric powder
2 tbsp red chilli powder
Juice of 2 limes
4 tbsp ginger garlic paste
FOR GROUND MASALA MIX:
1.5 tbsp Jeera seeds
1 tbsp Coriander seeds
1.5 tbsp Fennel (Saunf) seeds
1 tbsp Carom(Ajwain) seeds
1.5 tbsp Black Mustard (Rai) seeds
1 tbsp Methi (Fenugreek) seeds
2 tbsp Sesame (till) seeds
PROCEDURE:
1. Marinate chicken in 1.5tsp salt, 1.5tsp turmeric powder and juice of a lime for 15 minutes.
2. Deep fry chicken twice for maximum crunch and a nice golden brown colour.
3. In a heated pan, dry roast all the seeds for the Ground Masala Mix for 2 minutes so that the seeds release their flavour and aroma in the heat.
4. Grind it into a powder.
5. In a wok, add 4-5tbsp mustard oil.
6. Add 4 tbsp ginger garlic paste and cook for 4-5minutes until the raw smell of the ginger garlic dissipates .
7. Add 1 tbsp haldi, 2 tbsp red chilli powder ( you can add to this quantity if you want a spicier pickle), add salt to taste and mix well.
8. Add the ground masala powder & mix. Add 1-2 tbsp mustard oil if the mixture is too clumpy.
9. Add fried chicken pieces and mix 10. Add juice of a lime 11. Transfer to a dry and clean air tight container and store in the fridge .
Watch Recipe Video below:
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