Thursday, Dec 20 2007

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Chicken Pickle - 2

By Meera Soni

Ingredients

1 kg chicken pieces (approx 1" cubes)
2 tsp turmeric powder
2 tsp fenugreek seed powder
2 cups red chilli powder (can use less if want less spicy)
1/2 kg mustard oil
3/4 cup salt
1 cup lemon juice
100 gms ginger (small pieces)

Make a paste:
1/2 cup poppy seeds (khus khus)
1" cinammon stick
20 cloves

Method:

1. Marinate the chicken pieces with turmeric powder
2. Leave aside for 10 minutes
3. In a pan pour 2 cups of water and bring it to boil
4. Add chicken pieces and let it cook till all water evaportes
5. In a different pan heat oil till it smokes
6. add ginger pieces and simmer for 10 minutes
7. Add chicken pieces and fry till golden brown
8. Remove the chicken pieces and let it cool
9. Add lemon juice, ground powder, salt, chilli powder and mix well
10. Store in sterilise jar
11. Pour the remaining oil on the fish pieces till it covers the fish pieces
12. Store in cool place

Shelf life: 60-70 days

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