Spicy chicken pickle Recipe from punjab
Ingredients
1 Kg fresh Chicken Breast Boneless sliced
50 gms Ginger Paste
50 gms Garlic paste
10 gms Red Chili Powder
5 gms Turmeric
4 Tbs. (Or as per taste) Salt
800 ml Mustard Oil
5 gms Asafoetida
200 gms Onions
5 gms Black Cardamom Powder
5 gms Green Cardamom Powder
20 gms Fennel Powder
10 gms Black Cumin Seed
10 gms Mustard Seeds
400 ml Malt Vinegar
- 3 curry leaves
Method
Wash, clean and drain chicken pieces.
Add salt and pepper powder and let it marinate for 1 hour
Deep fry till the chicken pieces are crisp and brown in colour. Reserve the pieces.
In the same oil splutter the mustard seeds. Then add shallots, ginger, garlic and curry leaves and sauté well until golden brown.
Lower the flame and add the powders and mix well till the raw smell goes.
Add the deep fried chicken pieces to it and mix well.
Add vinegar to taste and check for salt and give it a nice boil.
Turn off the heat and once the pickle is cooled transfer it to a clean dry bottle and use.
