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Friday, September 21, 2012

South Indian Chicken Pickle Recipe

























Ingredients:
  • 1 kg chicken with bones, cut into bite sized pieces
  • 1 1/2 tbsps ginger garlic paste
  • 1 1/2 tbsps red chilli pwd
  • 1/2 tsp turmeric pwd
  • juice of 3 lemons, heat for 3 mt and cool
  • 1 1/2 – 2 tbsps salt (adjust)
  • 4 tbsps oil
Dry roast and make a powder:
  • 3 tbsps coriander seeds/dhaniyalu
  • 1 tbsp cumin seeds/jeera
  • 1 tbsp poppy seeds/khus-khus/ghasagasalu
  • 1 1/2 tsps methi seeds/methulu/fenugreek seeds
  • 6 cloves
  • 2″ cinnamon stick
  • 1 elaichi/cardamom
  • 1 star anise
For tempering/poppu/tadka:
  • Pinch of methi seeds
  • 30 fresh curry leaves
  • 3-4 dry red chillis
  • 15 cloves garlic, slightly crushed
  • 3/4 cup oil
  • 1 Dry roast all the spices individually over low heat and cool. Once cool, combine all the dry roasted ingredients and grind to a fine powder.
  •  Heat 4 tbsps oil in a heavy bottomed vessel, add chicken, ginger garlic paste, red chilli pwd and salt and cook on high heat for 5 mts. 
  • Reduce heat to medium high and continue to cook till the oil separates and there is hardly any water content. This frying will take about 25 mts.
  • This step is crucial to chicken pickle making. Keep stirring in between.
  • Heat 3/4 cup oil in another heavy bottomed vessel, add methi seeds, curry leaves, dry red chillis, crushed garlic and saute for a minute.
  • Add the cooked chicken pieces along with any left over gravy and oil. Combine well. 
  • Add the ground spice powder and combine well and cook on medium to high for 15-18 mts, stirring in between. 
  • Add the cooled lemon juice and combine well and turn off heat. Cool and store in an airtight bottle and refrigerate.
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