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Chicken Pickle

Chicken Pickle is a popular Indian Pickles and Chutneys
Author :
Category :
Course :
Pickles and Chutneys
Cuisine :
Technique :
Shallow Fry
Difficulty :
Servings :
Serves 10


1 kg - Chicken pieces (approximately 1" cubes)

2 tsp - Turmeric powder

2 cups - Red Chilli powder

1/2 kg - Mustard oil

3/4 cup - salt

1 cup - Lemon juice

100 g - Ginger (small pieces)

For paste: 1/2 cup - Poppy Seeds (khus khus)

1" stick - Cinnamon

20 - Cloves


  1. Marinate the chicken pieces with turmeric powder. Leave aside for 10 minutes.
  2. In a pan, pour 2 cups of water and bring to boil.
  3. Add the chicken pieces and cook until the water evaporates.
  4. In another pan, heat oil until it emanates smoke.
  5. Add the ginger pieces and simmer for 10 minutes.
  6. Add the chicken pieces and fry golden brown.
  7. Remove the chicken pieces and let them cool.
  8. Add lemon juice, the paste, fenugreek seed powder, salt, chilli powder and mix well.
  9. Store in sterilised jar.
  10. Pour the remaining oil on the chicken pieces .
  11. Store in cool place.
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Hazeena Seyad

Hazeena Seyad

A self taught passionate cook whose life is food and cooking. She is on a mission to keep the lesser-known `ravuthar` traditional recipes from slipping into food oblivion.

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