How to Make Pickles | Andhra Pickle Recipe | Chicken Recipes | Instant Pickle Recipes | Spicy Pickle
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Prep Time: 5 mins
Cook Time: 35 mins
Servings: –
To Make Masala Powder
Cinnamon – 2 Pieces
Cardamom – 5 Nos
Few Cloves
Coriander Seeds – 4 Tbsp
Mustard Seeds – 1 Tsp
Fenugreek Seeds – 1 Tsp
To Make Chicken Pickle
Boneless Chicken – 1/2 Kg
Ground Masala Powder
Turmeric Powder
Salt – 1 Tsp
Gingelly Oil – 1 Cup
Red Chilli Powder – 1/2 Cup
Salt – 2 Tbsp
Juice Of 1 Lemon
Method:
1. Take cinnamon, cardamom, cloves, coriander seeds, cumin seeds in a pan and dry roast them on a low flame.
2. Once they are all cooked for about 30 seconds, add in mustard seeds and fenugreek seeds.
3. Roast until all the ingredients turn into nice golden brown colour.
4. Turn off the stove and cool the ingredients completely. Transfer them to a mixer jar and grind into a fine powder. Keep the masala aside.
5. Take boneless chicken in a large bowl. Add in turmeric powder, salt, ginger garlic paste and mix it all well.
6. Transfer these chicken pieces to a pan and cook them until the moisture is fully gone.
7. Once the chicken pieces become dry, add in the gingelly oil and cook the chicken until they are golden brown in colour.
8. After the chicken is nicely fried, add red chilli powder, salt and mix it all well.
9. Add in the ground masala powder cook for about 3-4 mins.
10. Check for seasoning and adjust salt/chilli powder accordingly. Add in the lemon juice. Mix well.
11. Turn off the stove and transfer it to a glass bowl or jar.
12. Let it rest for 2 days only in room temperature and then start using the pickle. (After 2 days of resting, you can continue keeping it in the room temperature for 1-2 months or if you want to preserve it for more than 3-4 months, refrigerate it)
13. Yummy Chicken pickle is ready to be served it hot steamed rice.
