Saturday, January 25, 2014

Posted by Priya Rao | 2:43 PM | No comments
Chicken Pickle is a famous Andhra recipe for its spicy and tangy taste.. This can be used with rotis,dosa and more especially with rice. If tasted once, no body can eat it just once..

  • Boneless Chicken -- 500 gms
  • Ginger Garlic Paste -- 1/2 cup
  • Red Chilli Powder -- 1/4 cup
  • Turmeric Powder -- 1/2 tsp
  • Lemon-- 5 (extract juice)
  • Salt -- 4 tbsp (adjust according to the taste)
  • Oil -- For deep frying
  • Mustard Powder --2 tbsp
  • Fenugreek powder --1/2 tsp

For Masala Powder:
  • Coriander seeds – 2tbsp
  • Cumin seeds -- 1 tsp
  • Cloves-8
  • Cinnamon-2″ piece
  • Cardamom – 3
  • Poppy seeds- 1 tsp(Dry fried)
For Tempering:
  • Oil -100 ml
  • Dry red chillies- 4
  • Garlic cloves -- 10 nos
  • Cumin seeds-1 tsp
  • Mustard seeds- 1/2 tsp
  • Curry leaves-2 springs
  • Hing -1/8 tsp
  • Clean and cut chicken into small pieces.
  • Dry the chicken pieces on a paper towel.
  • Apply salt, red chilli powder and turmeric powder to it and let it marinate for 15 min.
  • Meanwhile dry fry all the spices individually listed for masala powder on low flame till nice aroma comes out. Do not burn them (the pickle would turn bitter if spices are over burnt).
  • Now heat a pan add oil and fry chicken pieces till golden brown.
  • Now to the fried chicken add ginger garlic paste and fry for 3 mins and switch off stove.
  • Heat 100 ml oil in another vessel.Add all the ingredients listed on for tempering and saute well.To this add masala powder and cook for 3 min,now add deep fried chicken pieces with any left over gravy and oil.
  • Take a dry bowl and add salt ,red chilli powder , mustard powder and fenugreek powder and mix nicely. Pour these spices on top of chicken and mix nicely.
  • Take a bowl and squeeze juice of 5 lemon.Heat the juice for 3 min on a low flame.Let it cool.
  • Once the chicken is cooled add this lemon juice and mix nicely.
  • Transfer it to a dry storage container.
  • Serve it with hot rice.
  • Heating lemon juice is important to protect pickle from spoiling.
  • Refrigerate it for long shelf life.
  • Do not burn the spices while frying,otherwise the pickle would turn bitter if spices are over burnt.


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