You may have had many types of pickles – mango, garlic, ginger, lemon, carrot, turnip, cucumber or even onion and many more. But do you know, you can make pickles with chicken too? Yes, you can! So this is for all those “chickentarians ( chicken lovers )” like me who search for chicken in every single dish!
This pickle can be stored for about a month because its covered with oil and also deep fried until brown, so it will be fine for upto a month in the refrigerator. Here’s the recipe for this awesome and extremely delicious and chewy pickle!
500 gms boneless skinless chicken ( cut into bite size cubes )
1 tsp – coriander powder
1 tsp garam masala powder
1 tsp turmeric
1 tbsp ginger garlic paste
1 tbsp kashmiri red chili powder ( You may reduce the amount according to your preference )
1/2 cup dessicated coconut or coconut powder
1 tbsp freshly squeezed lemon juice
2 tbsp white vinegar
1 tsp Kitchen King masala
Salt to taste
Oil to deep fry
**If you use mustard oil, always heat it to the smoking point first and then use it. Otherwise anything you fry in it or use the oil in will taste bitter.
This is a very simple and easy recipe for Chicken pickle or Chicken ka achaar and it gives a delicious result.
Wash the chicken cubes and completely dry them off using a kitchen towel. There should be no moisture over the chicken.
Heat the oil in a deep dish. Now add some salt to the chicken and mix it well. Add these chicken pieces in two batches into the oil and fry until they turn brown. Like this :
Now we need to prepare the masala for the pickle.
Into a pan/wok/kadhai , heat about 2 tbsp of oil. ( you may use the same oil that you fried the chicken in ) Add the turmeric powder to this and also add the ginger garlic paste. Fry on medium heat until the raw flavor of the ginger garlic paste is gone. Reduce the heat to the lowest possible.
Next add in the dessicated coconut and mix. Add the coriander powder, garam masala powder, chili powder and kitchen king masala to the mixture. Also add some salt. Stir and cook for about a minute.
Add the fried chicken pieces to this masala. Mix the chicken with the masala for about a minute or two.
Switch off the heat.
Pour in the lime juice and the vinegar into this. Taste the mixture at this point. If you feel the need for more sourness in the pickle, you may add more lemon juice or vinegar.
Now transfer this to any sterilized air tight jar. Do not use a plastic container, use a glass air tight jar to store the pickle. After adding this masala, pour in the oil that was left after frying the chicken. Make sure the top of chicken is covered with the oil. If the chicken is not covered, add more oil. Gently stir with a stainless steel spoon to remove all the trapped air bubbles.
Age the pickle in the refrigerator for 2 to 4 days before using.
Serve as a side with parathas, poories or just anything! 😉