Chicken Pickle Recipe

This speedy chicken pickle recipe is so delicious and pairs perfectly with Idly and Curd rice. It tastes spicy and vinegary due to flavors of red chilies, garlic and white vinegar. The vinegar adds a sour flavor and acts as a preservative as well.
I was inspired to try this recipe when I tasted this in a Food festival that was organized at Nandambakkam. Unlike the previous food festivals that were shabbily put up, this event was a well planned. From the entrance, to the stall decor, to the food presentations, everything was mesmerizing and mind-blowing.Kudos to the event management team . Here is the list of food festivals.Dont Miss them!!!
This event gave me an opportunity to know that there are excellent recipes and methods to make a particular dish. Our passion to cook defines this method and recipe. One of those is this Chicken Pickle.There may be many Chicken pickles sold in markets but this recipe can be tried at home easily. Do try this recipe and share your experiences and feedback in the comments below. Also, if you have tried a new way of making this recipe, do share with us. I will be happy to try it out.

PREPARATION TIME :5 MINS

MAKING TIME : 15 MINS

SOAKING TIME :10 MINS

INGREDINETS

100 g boneless chicken

15-18 dried red chillies

4-6 cloves garlic

2 tbsp white vinegar

1/2 tsp turmeric powder

A pinch of mustard seeds

A pinch of fenugreek seeds

1/2 sesame oil

Salt to taste

MEHOD

Soak dried red chilies and garlic in vinegar for 10 mins.

Wash,clean and cut the chicken to small pieces.Marinate them with salt and turmeric powder for 10 mins.

Dry roast mustard seeds and fenugreek seeds for a min and grind them.

Now heat 1/2 cup oil in a pan,deep fry the chicken pieces and keep it aside.

Grind the red chillies,garlic with the vinegar to a smooth paste (no water required).Add the ground red chilly mixture to the deep fried oil and cook for 7 mins in low flame.

Now add the deep fried chicken pieces ,salt,powdered fenugreek seeds ,mustard seeds and cook in low flame for 5 mins or until oil separates.

After cooling ,store in an airtight container in your refrigerator.

Serve with your favorite breakfast or just plain curd rice.

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