• Archa Baiju

Chicken Pickle

Updated: May 12

Who doesn’t love pickles? Spicy, tangy pickles can go as an accompaniment with roti, paratha and almost all meals. I can finish a whole bowl of rice with some fish pickle and curd. There are many different kinds of pickle and quite a few ways of preparing them as well. Garlic, date and fish pickle are my favorite. Lately chicken pickle has also made into my list of favs.



I had not tried chicken pickle before. The thought of making it came to me during these lock-down days. Me and my husband loves non-veg, as we could no longer get fish we resorted to buying chicken on weekends. Each time I tried something new with the chicken and that’s how I ended up with this delicious chicken pickle recipe. Do try it out!


Ingredients


500gm Fresh Chicken (preferably boneless)

1 cup garlic cloves, peeled (I had taken 4 medium sized garlic bulbs)

4 thumb-sized pieces of Ginger, chopped

1 teaspoon Fenugreek seeds (Uluva)

6 teaspoon Red chilli powder


1 tablespoon turmeric powder

100ml Vinegar

½ teaspoon Asafoetida powder

Salt

Coconut Oil

100ml water

Curry leaves

Preparation of Chicken


1. Transfer chicken into a pressure cooker. Add 2 teaspoon salt, ½ teaspoon turmeric powder and 100ml water. Cook on low flame till it whistles twice.


2. Open the lid of pressure cooker, after the pressure inside has subsided fully. Use a strainer to separate out chicken from the stock.


Keep the stock aside for later use. Remove all bones and shred chicken into small pieces.


3. Heat a pan, pour some coconut oil. Add in the shredded chicken, stir fry for 5 to 10 min.




Let's Start Cookin'


1. Heat a pan and pour some coconut oil in it. Add 1 teaspoon of fenugreek seeds, saute till it turns brown. Put in garlic, ginger and a pinch of salt, cover and cook for 10 minutes.

2. Add 6 teaspoons of red chilli powder, ¼ teaspoon turmeric powder and saute for two to three minutes. Add shredded chicken and chicken stock that we had kept aside earlier and mix well. Cover and cook for 10 min.


3. Add 100ml Vinegar and mix well. Simmer for 5 min.


4. Add ½ teaspoon Asafoetida powder and some curry leaves. Turn off the flame, cover and keep for couple of minutes for the flavors of curry leaf to infuse into pickle.


5. Transfer pickle into a glass jar. Let it cool completely. You can store pickle in refrigerator if you wish to use it over a longer period.

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