Dry roast all the spices given in the list for spice powder one by one on a low flame, and let them cool.
Once cooled, grind the spices into a fine powder and keep aside.
Heat 2 tbsp oil in a vessel, and add the chicken, ginger garlic paste and salt, and cook everything on medium flame.
Reduce the heat and cook until the oil separates.
The chicken pieces should be well cooked and without any water; this is very important for making this pickle.
Heat the oil mentioned in tempering list and add the curry leaves, dry red chillies, garlic cloves and saute for a few minutes. Add the cooked chicken pieces along with the oil, add the ground spice powder and combine well.
Cook on medium flame until the spice powder and chicken get well mixed.
Squeeze the juice from the lemons and heat for 3 minutes and let it cool aside.
Add the cooled lemon juice to the chicken pickle and then take it off the stove.
Cool the pickle completely and store in an air-tight bottle.