Chicken Pickle

Chicken Pickle prepared with Mustard Oil

Chicken Pickle

Pickling is a tried-and-tested method used to preserve various types of meats, fruits and vegetables for an extended period using natural ingredients. Ancient Egyptians used to preserve their food using oil, sugar and salt. In the modern age, synthetic ingredients have been developed in laboratories and are used in huge quantities by food barons to prevent food items from getting spoiled. The pickles that you buy from supermarkets contain synthetic preservatives that not only harm your system but also spoil the goodness and taste of food.

Preperation Steps

Clean and cut chicken into small pieces.
Heat a glass of water and bring it to boil.
When it comes to boiling point add 1/4 tspn salt and 1/4 tspn turmeric.
Add chicken pieces slowly and cook it till done and strain it.
Dry the chicken pieces on a paper towel for 15 mins.
In mean time grind coriander seeds , cloves , cardamom , cinnamon and dry fried poppy seeds to a fine powder.
In second round add ginger and garlic pieces and grind again.
Now heat a pan add 100 ml of oil and fry boiled chicken pieces till golden brown.
Now to the fried chicken add grinded paste and fry for 3 mins and switch off stove.
Take a dry bowl and add salt , paprika , mustard powder and fenugreek powder and mix nicely.
Pour these spices on top of chicken and mix nicely.
Take a bowl and squeeze juice of 5 lemon.
Once the chicken is cooled add this lemon juice and mix nicely.
Now heat a sauce pan add 100ml of oil and make tadka by adding dry red chillies, cumin, mustard and asafoetida.
Switch off stove and carefully add curry leaves, let this tadka cool completely.
Add this tadka to chicken and mix nicely.
Transfer it to a dry storage container.
You can serve after a day.
Serve it with hot rice.


Chicken : 1 lb ( boneless)
Coriander seeds : 2 Tbspn
Cloves : 8
Cinnamon : 2" piece
Cardamom : 3
Poppy seeds ( dry fried) : 1 tspn
Garlic : 10 pods
Ginger : equal quantity of garlic
Water : 1 small glass
Turmeric : 1/4 tspn
Salt : 1/4 tspn
Oil : 100ml
Salt : 5 tspn
Paprika : 12 tspn
Mustard Powder : 2 tspn
Fenugreek powder : 1/2 tspn
Lemon : 5
Ingredients for Tadka Oil : 100 ml
Dry red chillies : 4
Cumin seeds : 1 tspn
Mustard or vaminta seeds : 1/2 tspn
Curry leaves : 1 sprig
Asafoetida : 1/8 tspn