Saturday, December 3, 2022

Chicken Pickle Recipe

 Fixings

1. Chicken – 350 gm, cut into little pieces

Turmeric powder – 1/4 tsp

Cold powder – 2 – 3 tsp

Pepper powder – 1/4 tsp

Garam masala powder – 1/2 tsp

Salt – As required

2. Vegetable oil – 1/2 cup, to profound fry chicken

3. Gingelly oil/nallenna – 1/4 cup

4. Mustard seeds – 1/2 tsp

Fenugreek seeds – 1 squeeze

5. Ginger and garlic – 1.5 – 2 tbsp each, meagerly cut

Green cold – 1 – 2, cut

Curry leaves – 1 branch

6. Turmeric powder – 1/2 tsp

Kashmiri cold powder – 1.5 – 2 tbsp ( or 1 tbsp customary crisp powder + 1 tbsp kashmiri cold powder)

Garam masala powder – 1/4 tsp

Fenugreek powder/uluva podi – 1/4 tsp

Hing/asafoetida – 1 – 2 squeezes

Salt – To taste

7. Vinegar – 1/2 cup

Technique

1. Join chicken with the wide range of various fixings numbered 1. Put away for 15 minutes.

2. Heat vegetable oil or gingelly oil in a kadai over high intensity. Broil chicken pieces for 5 – 6 minutes in 1 – 2 clusters. Try not to over broil, they will turn hard. Eliminate to a plate.

3. Heat 1/4 cup gingelly oil/nallenna in one more kadai over medium high intensity (you can utilize the extra gingelly oil from searing the chicken). Splutter mustard seeds and broil 1 squeeze fenugreek seeds until ruddy brown. Add ginger, garlic, green chilies and curry leaves. Sear until brilliant. Switch off the fire. Add turmeric powder, cold powder, fenugreek powder and hing/kaya podi. Switch off. Mix briefly until their crude smell leaves. Switch on the fire and add vinegar right away. Heat to the point of boiling. Taste-check for salt. Add seared chicken and garam masala powder. Blend well and cook briefly. Switch off. Cool down totally and move to a perfect hermetically sealed holder. Pour 1 – 2 tbsp warmed and cooled gingelly oil on top (discretionary, accomplished for a more extended time span of usability). It tastes best following one day. Keep refrigerated for a more drawn out time span of usability.