Wednesday, 19 July 2017

Chicken Pickle

Yum
Chicken Pickle, its delicious and spicy. Its the best way to preserve chicken with spices and its a good side dish with steamed rice or roti. One of my friend told me about this chicken pickle then I tried at home. I'm sure chicken lovres will love this pickle. My husband liked it very much😊. Here is recipe for you all to try. 




Ingredients

To Marinate
  • Chicken 300gm, boneless, cut into small cubes or pieces
  • Ginger 1 medium piece, chopped
  • Garlic 1 full pod, chopped
  • Curry Leaves 5 sprigs
  • Turmeric Powder 1/2 tsp
  • Red Chilli Powder 2 tsp
  • Kashmiri Chilli Powder 1 tsp
  • Salt
For the pickle
  • Sesame Oil 
  • Ginger 1 medium piece, thinly sliced
  • Garlic 1 pod, thinly sliced
  • Dry Red Chili 5 to 6 nos
  • Curry Leaves 6 sprigs
  • Kashmiri Chilli Powder 1 tsp
  • Red chilli Powder 1/4 tsp 
  • Fenugreek Seed Powder 1/4 tsp
  • Asafoetida Powder 1/4 tsp
  • Vinegar 1 cup
  • Water 1/2 cup
  • Sugar 1/2 tsp
  • Salt 
Method

Clean and drain chicken pieces well and keep it aside. Grind chopped ginger, garlic and curry leaves without adding water to a smooth paste. 

Now marinate chicken pieces with ground paste, turmeric powder, red chili powder, kashmiri chili powder and salt. Keep it in the fridge for 24 hours. 

Next day take out the marinated chicken pieces from fridge and keep it out side for 15 minutes. Now heat a pan or wok with sesame oil. Once the oil is hot enough reduce flame into medium flame and fry marinated chicken pieces. Fry until its cooked and browned, not that crispy and hard. You can fry chicken on batches and keep it aside. Once we finish frying chicken in the same pan add some more oil and fry sliced ginger and sliced garlic pieces until brown. Now add dry red chili and curry leaves fry until crispy. Keep it away from the flame and add kashmiri chili powder, red chili powder, fenugreek seed powder and asafoetida powder. Mix everything well. Add fried chicken pieces and stir well to coat the masala. Now add vinegar and water and keep it on low flame, once bubble starts coming add sugar and mix well. Put off flame and keep it aside to cool down. Once it cools down take cleaned and dried glass bottles and put it in that and keep it outside for 48 hours. You can keep this in the fridge for longer shelf life and use whenever required. Enjoy..

NB: Chilli powder and vinegar please add according to your taste. Enjoy cooking..

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