Pickles are genuinely a part of Indian dishes. They are a side dish in the afternoon meals, usually found in almost every Indian household. In the southern part of India, pickles are often made in the summer season. Chicken pickle is one of the most tried and cooked pickles among the non-veg options. It is so spicy and often recommended not to consume in massive quantities because it can create burning sensations. However, eating in moderation will not do any harm.
- 1 kg chicken with bones
- Salt as required
- 500ml oil
- ½ cup ginger garlic paste
- 1tsp garam masala
- 1tsp methi powder
- Chilli powder
- Lemon juice
- Take the chicken in a bowl and clean it perfectly.
- Now take a nonstick Kadai and heat it. Once it is heated, add chicken and a tsp of salt and turmeric. Mix well.
- Cook until the water from the chicken is evaporated.
- Make you do not break the chicken pieces.
- Take a low-bottomed Kadai and heat 500ml oil. Once the oil is heated, add the chicken and fry it deeply. Fry until the chicken turns crispy and brownish. Next, take the fried chicken in a bowl.
- In the same Kadai, add the 1/4th cup of ginger garlic paste and fry it until there is no raw smell. Remember, it is essential to completely fry the ginger garlic paste as it can affect the whole dish.
- Now add the chicken pieces and mix well—Cook for 10-15minutes. Add Methi powder,garam masala (1tsp), and 50grams of salt. Now mix well and cook for six more minutes.
- Now add 50 grams of chilli powder and mix well.
- Cook for 5-7 more minutes until the oil floats up.
- Now cut the stove off and let the dish cools down.
- Once it is cooled down, add some lemon juice and mix well.
The chicken pickle is ready. You can store this in an air-tight container.
Tip: you can also use other Indian masala powders to enhance the taste.