- Preparation Time
- Under 30 min
- Difficulty
- Moderately easy
- Occasion
- General
- Recipe Type
- Curry
- Cuisine
- South Indian
Chicken Pickle Made with all the same spices that go into a pickle, this delicious dish goes well with chapatis (Indian flatbread), parathas (fried Indian flatbread) or naans (flatbread made in a tandoor or oven).
Ingredients
| Ingredient | Quantity | Calories (kcal) | Fat (g) | Cholesterol (mg) |
|---|---|---|---|---|
  | 200 milliliter | 40 | ||
  | 1 kilogram | 1650 | 35 | 8.5 |
  | 1 as required | 0 | ||
  | 200 gram | 720 | 10.4 | |
  | 2 teaspoon | 0.44 | ||
  | 2 teaspoon | 6.08 | ||
  | 1 teaspoon | 12.97 | 0.22 | |
  | 3 teaspoon | 8.58 | ||
  | 500 milliliter | 4500 | 632.5 | 0.01 |
| Total | 6938.07 | 678.12 | 8.51 | |
Preparation Method
- 01 Wash Chicken and cut into small
- 02 pieces.
- 03 Recommended to dry it by spreading
- 04 it on a flat plate or can also
- 05 microwave for 1 minute.
- 06 Mix the Vinegar and Ginger Garlic
- 07 paste.
- 08 Heat 200 ml Oil and add Chicken pieces
- 09 Cook on a low flame.Add Turmeric Powderr powder.
- 10 Do not put lid.
- 11 Cook Till the Chicken pieces are well
- 12 cooked and soft. Add Remaining Oil.
- 13 Also add Red Chili Powder and Salt
- 14 and allow to cool.
- 15 Then add Fenugreek Powder and Mustard
- 16 powder and Salt.
- 17 Store it in cool place.
- 18 Can be preserved for 6 months.
- 19 Always use a dry spoon.
- 20 Takes good with Rice , roti or Bread.
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