Ingredients

• 2 kg - chicken, chopped into tiny pieces
• 120 g - garlic
• 200 g - ginger
• 50 g - red chillies
• 2 tbsp - mustard powder
• 1 tsp - garam masala powder
• 1 tsp - powdered fenugreek seeds
• 3 cups - vinegar
• 1/2 kg - refined oil or sesame oil
• 1/2 cup - salt

How to Make Chicken Pickle in Vinegar

• Prepare a paste of garlic, ginger and red chillies with a little vinegar.
• Wash the chicken well and wipe it dry.
• Heat oil in a vessel and fry the masala paste on low heat for about 3 minutes.
• Add the chicken pieces and mix well. Simmer for 5 minutes.
• Add the rest of the vinegar, salt, garam masala, mustard powder and fenugreek powder. Cook on low heat until the chicken is tender and the gravy dries up.
• Simmer until the oil floats on top. When the pickle cools, store in a bottle and refrigerate.
• Consume within a month.
• Recipe Courtesy: Recipes