Andhra Chicken Pickle Recipe

             Andhra Chicken Pickle Recipe

Andhra Chicken Pickle

Prep Time: 5 Minutes
Cook time: 40 Minutes
Total time: 45 Minutes

Shelf Life: 4-5 days

Ingredients:
Chicken Pieces (with bones) - 1 kg
Salt - 1 tbsp
Turmeric Powder - 1/2 tbsp
Oil - 1/4 kg
Red Chilli Powder - 3 tbsp
Ginger-Garlic Paste - 2 tbsp
Chopped Cilantro - 1/4 Cup [optional]

To Temper
Asafoetida/Hing - 1/4 tsp
Mustard Seeds - 1 tsp
Dry Red Chillies - 3
Curry Leaves- Few

To Roast and Grind
Coriander Seeds - 3 tbsp
Cloves - 3
Cinnamon Stick - 2 (2 inch pieces)
Poppy Seeds - 1 tbsp
Fenugreek Seeds - 1 tsp
Green Cardamom - 2
Cumin Seeds - 1 tbsp

Method:

1. Dry roast all the ingredients under 'To Roast and Grind' cool and grind to fine powder.
2. Mix salt and turmeric powder with chicken pieces well. In a pan or wok add chicken pieces and cook for 10-12 minutes in slow to medium flame, stir in intervals. With chicken water itself it get cooked so we don't have to add water.
3. In a another pan or wok heat oil and add 1/4 of cooked chicken pieces and fry well until fully cooked and brown. Take out and add next batch of chicken and repeat same until we fry 1 kg of chicken so we will fry it 4 batches.
4. In the same pan add items 'To Temper' and allow mustard to splutter. Add ginger-garlic paste and saute until raw smell goes off.
5. Now add fried chicken pieces, red chilli powder mix well and cook for 5 minutes.
6. Add spices powder we prepared on step 1, mix and cook for 2-3 minutes.
7. Add chopped cilantro if using and off flame.

Note ~

• Shelf life of this pickle is less so it's better if you consume with in 2-3 days.
• This pickle is little on spicy side, reduce chilli powder if you don't eat spicy food.

Have a nice day.