Chicken Pickle

Ingredients

For Marination:

Boneless Chicken – 1/2 kg

Turmeric powder -1/ 2 tsp

Chilli powder – 2 tsp

Chicken Masala (optional)- 2 tsp /more

Vinegar to marinate

Salt to taste

Cut the boneless chicken into small long/ cubes. Clean well and pat dry with the kitchen towel, marinate the chicken pieces with turmeric, chilli, chicken masala, vinegar and salt for an hour in refrigerator.

After that heat a pan and shallow fry/ deep fry the chicken pieces until light brown (we want to get soft cooked pieces- don’t over cook). Do it in batches. Transfer and let it cool. The same oil we can use it later.

For Pickle Masala:

Oil – fry

Mustard – 1/2 tsp

Small Onion (Chopped length wise)- 5-6

Garlic (more) – 15-18 pods

Ginger (chopped length wise)- 1 medium piece

Green chillies chopped – 3-4

Curry leaves- few

Turmeric powder-1/2 tsp

Chilli powder- 1 tbsp

Fenugreek – 1/4 tsp

Fennel powder – 1/2 tsp

Coriander powder – 1/2 tsp

Chicken Masala- 1 tbsp

Clove powder- 1/4 tsp

Cardamom powder- 1/4 tsp

Asafoetida- 2 pinch

Lemon Juice (Optional- if you like more sourness you can add) – 1-2 tbsp

Vinegar – 1/2 – 3/4 / more

Water- 1 cup

Salt – to taste

Heat a deep kadai, take the same oil 3 tbsp, splutter mustard first, add chopped small onion until soft .
Then add more garlic, saute well , add ginger, green chillies, curry leaves, saute well.
Now add powders- turmeric, chilli, chicken masala, coriander powder, fenugreek, fennel powder, clove powder, cardamom powder, asafoetida, mix well for few minutes. then add vinegar – water . let it boil, now add fried chicken pieces, salt.
(Add more vinegar and oil, if you are planning to keep it for long time. Also make sure that all chicken pieces are immersed in the vinegar mixture). Again boil for 2-3 minutes under low flame.