Chicken pickle is most spicy non vegetarian item which is easy to prepare at home. It is most popular Andhra pickle recipe. Till now we have introduced different varieties of dishes using chicken. But this recipe is quite different. I hope after reading our chicken pickle recipe you won’t try to buy outside and immediately start preparing at your kitchen. Since it is winter season tasting different pickles would be habit to many people. Having hot rice in plate and tasting the pickles gives you an awesome feel.
I have used lemon juice for giving the pickle a sour taste. Adding the lemon juice completely turns the taste of the pickle. But make sure don’t add the lemon juice when chicken is hot because it gives a bitter taste. Once the chicken pickle is prepared, it can be stored for 1 month. This chicken pickle can be eaten even as a side dish in breakfast.
While eating this chicken pickle you can observe that the chicken piece is hard. Spiciness and sour taste allows you to taste the flavor of the pickle. Chewing of the chicken piece gives a special taste. Those who like to eat non veg daily then these small chicken pieces will give you a chance of tasting a nice item. During busy schedule life this pickle can be carried even in lunch boxes. Since the chicken is fried in oil before it cleans out the bacteria at that moment and allows the pickle to stay longer. White poppy seeds and fenugreek seeds cools down the body temperature. So eating of this not only gives taste but also well for health. Why delay start making this spicy chicken pickle at your home. How to make wishes you to enjoy a tasty food.
Estimated time: 30 mins
Store: 1 month
- Chicken (boneless) – ½ kg
- Oil – 1 cup
- Lemon – 5
- Garam masala powder – 2tbsp
- Turmeric – 1tbsp
- Red chili powder – 5tbsp
- Salt (required)
- Cinnamon sticks – 2
- Cloves – 4
- Cardamom – 2
- Aniseed – 1
- Ginger – Medium piece
- Garlic cloves – 20
- Fenugreek seeds – 1 tbsp
- White poppy seeds – 5tbsp
How to Make
Step 1: Wash the chicken neatly and drain the excess water.
Step 2: Now add this chicken in separate fresh thick bottom vessel. Keep this a side.
For masala powder
Step 3: Take a dry pan on stove and give low flame.
Step 4: After pan getting hot add white poppy seeds, cinnamon sticks, cardamom, cloves and aniseeds.
Step 5: Fry these spices lightly for 3 minutes. Collect this into small jar.
Step 6: Now in the same pan add fenugreek seeds and fry them till they become golden yellow in color.
Step 7: Add this fried fenugreek seeds into the same jar which containing fried spices.
Step 8: Let them cool for some time and start grinding the spices.
Step 9: Grind them into a fine powder. Keep this a side.
Step 10: Cut the ginger into small pieces and add to jar.
Step 11: Add cloves to the ginger pieces in the jar. Grind it into a fine paste. Keep this a side.
Step 12: Now take chicken vessel and add ginger garlic paste, salt, turmeric and oil.
Step 13: Mix it well and keep this vessel on stove. Give a low flame.
Step 14: Allow the chicken to cook in simmer. The chicken starts leaving water from it.
Step 15: Let the water evaporates. Then give a stir.
Step 16: Let the chicken fry till the pieces turns gold color.
Step 17: Now turn off the flame. Keep the vessel a side so that it will get cool.
Step 18: Meanwhile start cutting the lemons into two halfs and squeeze the juice from the lemons.
Step 19: Now add red chili powder, grinded spices powder and garam masala powder to it.
Step 20: After chicken getting cool now add lemon juice to it. (don’t add when the chicken is hot, it gives bitter taste. So wait till the chicken gets cool.)
Step 21: Mix it well. Taste the salt and store it in air tight container. Make sure the container is dry. Use only the dry spoons.
This spicy pickle can be stored for 1 month. Use glass container for best storing the chicken pickle. If not the glass container is not available use plastic jars. Make sure that this chicken pickle is kept away from water area.