CHICKEN PICKLE / PICKLE RECIPES
Hi, friends...Welcome to AYESHA'S KITCHEN. Today's my special dish is something very different and the name itself gives a drooling effect. CHICKEN PICKLE / CHICKEN ACHAR. The pickling of chicken can be enjoyed years and is worth in taste as it is quite different from other pickles. We can also enjoy its taste every day avoiding the difficulty of cooking.
South Asian Pickles / Achar are made with a wide variety of vegetables and fruits. Pickling is a kind of preserving veggies and fruits which are abundant in seasons for the future use. In most of the countries like US, Canada, Australia, New Zealand the word picking refers to the pickled cucumber, pickled onion, a kind of chutney and so on. But in India, it's entirely different. Most of the Indians use spices along with the vinegar and salt which is all enough as a side dish along with some hot rice.
South Asian pickles are very famous for its taste and texture. The most common varieties are the lemon pickle, mango, tamarind and go on..Here is my recipe for the chicken pickle with few dates that makes this pickle heavenly. So try it and ENJOY YOUR MEALS.
INGREDIENTS
Chicken - boneless, 250 g, cut into very fine pieces
Ginger - thinly sliced, 2 tbsp
Garlic - thinly sliced, 3 tbsp
Green chilies - 4 nos, slit
Curry leaves - few
Dates - 4 nos, seedless, sliced (can add more or less)
Coriander powder - 1 tsp (marinating chicken)+ 1 tsp(seasoning)
Turmeric powder - 1 tsp (marination)
Chili powder - 1 tsp (marination) + 2 tsp (seasoning)
Vinegar - half a cup
Dried red chilies - 1
Fenugreek seeds - quarter tsp
Mustard seeds - 1 tsp
Asafoetida / kayam - 1 tsp
Salt
Oil
PREPARATION
Here is the recipe video link
- Clean and cut the chicken into very small pieces. Marinate the chicken pieces with 1 tsp of coriander powder, 1 Tsp of turmeric powder, 1 tsp of chili powder, 1 tbsp of vinegar and salt. Keep it aside for 15 minutes and fry it until crispy. Drain the excess oil and dry the chicken pieces by keeping over a tissue.
- Now heat oil and fry ginger and garlic. When done transfer it to a plate.
- Then add some curry leaves and the green chilies. Fry it and transfer to the plate.
- Now splutter mustard seeds, add fenugreek seeds and dried red chili. Make the flame very low. Saute for a while and add sliced dates, saute well and then add 1 tsp coriander powder, 2 tsp chili powder, Asafoetida and a pinch salt. Mix well.
- Mix in the sauteed garlic, ginger, green chilies and curry leaves.
- Mix well and add 4 tbsp of vinegar along with less than half a cup of water to it and brings to boil. Check for salt.
- When the water dries out and becomes thick, add the fried chicken pieces and mix well. Cook well for few minutes or until the oil separates.
- Once cooled, check the taste and then add the remaining vinegar if required and mix well.
- Transfer it to a dry ( glass is preferred) container and store in a dry place. This pickle can be enjoyed the same day but for the best result use after a day.
