1 Kg Chicken Pickle Recipe

1 kg chicken pickle recipe
1 kg chicken pickle recipe

Chicken Pickle Andhra Style

There’s something addictive about a good pickle, especially during the summer. Every region has its unique pickle recipes, passed down through generations like a treasured family heirloom. Though non-vegetarian pickles were never a tradition in my family, my daughter and I developed a strong love for chicken and prawn pickles. After years of experimenting, I’ve finally perfected my signature recipe for Chicken Pickle Andhra Style. This tongue-blistering concoction combines various spices with deep-fried chicken pieces, making it the perfect accompaniment to hot steamed rice.

The Art of Pickling

The origins of Indian pickles are difficult to trace, but they are connected to the ancient art of food preservation. Before refrigeration and canning, ancient civilizations discovered that drying food in the sun with salt or brine could increase its longevity. This preservation technique was crucial in minimizing food waste during the summer when food production decreased due to hot weather and limited water supply. While I stock up my refrigerator with these non-vegetarian pickles to satisfy the carnivore within, the traditional method of pickling still holds a special place in culinary culture.

Steps to Make Chicken Pickle Andhra Style:

Marination: Step 1

  • Start with 1/2 kg chicken pieces (with bones for enhanced flavor).
  • Clean and wash the chicken, ensuring all moisture is removed.
  • Marinate the chicken with turmeric powder, sea salt, red chilli powder, and ginger garlic paste.
  • Let it marinate for at least 30 minutes.

Chicken Pickle Andhra Style Step 1

Cooking Chicken: Step 2

  • Transfer the marinated chicken to a pan and cook it over medium-high heat without adding any water.
  • Cook until all the water released by the chicken evaporates.
  • Turn off the heat and let it cool down completely.

Step 2

Frying Chicken: Step 3

  • Heat a deep pan with oil and deep fry the cooked chicken until it turns golden brown and crispy. Be careful not to over-fry, as this step is crucial to achieving the perfect texture for the pickle.
  • Remove the fried chicken from the pan and let it cool down to room temperature.

Step 3

Mixing Ingredients: Step 4

  • In the remaining oil, add ginger garlic paste and sauté until it turns slightly brown.
  • Turn off the heat and let it cool down.

Step 5

  • To the fried ginger garlic paste, add roasted fenugreek powder, mustard powder, and red chilli powder.
  • Mix well and add sea salt to taste.
  • Add the fried chicken pieces and mix well.
  • Once cooled, add lemon juice to balance the flavors.

Step 7

Tempering: Step 5

  • Heat oil in a pan and add fenugreek seeds, peeled garlic pods, dry red chilies, and curry leaves.
  • Turn off the heat once the curry leaves splutter and become crisp.
  • Let the seasoning cool down and transfer it to the chicken pickle. Mix well.

Step 9

A Quick Summary:

  • Ensure the chicken is completely dry before marinating.
  • Use sea salt for its improved shelf life and taste.
  • The quantity of ginger garlic paste determines the gravy consistency.
  • Store the pickle in an airtight container in the refrigerator for 6-8 weeks.
  • After 24 hours, oil may ooze out from the pickle. If it seems dry, add some oil to maintain moisture.

Andhra Chicken Pickle

FAQs

  1. How long does Chicken Pickle Andhra Style last?

    • When stored properly in an airtight container in the refrigerator, this pickle can last for 6-8 weeks.
  2. Can I use boneless chicken for this recipe?

    • Yes, boneless chicken can be used, but the pickle with bones tends to have a tastier flavor.

Enjoy this delicious Chicken Pickle Andhra Style with some hot steamed rice!

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