Home made boneless chicken pickle

Homemade chicken pickle is a flavorful and unique dish that’s a bit different from the usual vegetable pickles. It’s perfect as a spicy and tangy addition to your meals. Here’s a simple recipe for making chicken pickle at home:

Ingredients:

• Boneless chicken: 500 grams, cut into bite-sized pieces
• Lemon juice: 1/4 cup
• Mustard oil: 2 tablespoons (or any other oil of your choice)
• Ginger-garlic paste: 2 tablespoons
• Turmeric powder: 1 teaspoon
• Red chili powder: 1 tablespoon (adjust to taste)
• Coriander powder: 1 tablespoon
• Cumin powder: 1 teaspoon
• Mustard seeds: 1 teaspoon
• Fenugreek seeds: 1/2 teaspoon
• Fennel seeds: 1 teaspoon
• Salt: 2 teaspoons (adjust to taste)
• Sugar: 1 tablespoon (optional, adjust to taste)
• Vinegar: 2 tablespoons (optional, for extra tanginess)

Instructions:

1. Prepare the Chicken:
   • Clean and cut the chicken into bite-sized pieces. Pat them dry with paper towels to remove excess moisture.
2. Marinate the Chicken:
   • In a large bowl, mix the chicken pieces with lemon juice, turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Let it marinate for at least 30 minutes, or up to 2 hours for better flavor.
3. Roast the Seeds:
   • In a small pan, dry roast the mustard seeds, fenugreek seeds, and fennel seeds until they release their aroma. Let them cool and then grind them into a coarse powder.
4. Cook the Chicken:
   • Heat mustard oil in a pan over medium heat. Add the ginger-garlic paste and sauté until it’s fragrant and slightly browned.
   • Add the marinated chicken to the pan. Cook on medium heat, stirring occasionally, until the chicken is fully cooked and the oil starts to separate from the gravy. This should take about 15-20 minutes.
5. Add the Spice Powder:
   • Once the chicken is cooked, add the ground seed powder to the pan. Mix well and cook for an additional 5 minutes to let the spices blend with the chicken.
6. Add Sugar and Vinegar:
   • If using, add the sugar and vinegar. Stir well and cook for another 2-3 minutes. The sugar will balance out the tanginess, and the vinegar will add extra depth of flavor.
7. Cool and Store:
   • Allow the chicken pickle to cool completely. Transfer it to a clean, dry jar. Seal tightly.
8. Mature the Pickle:
   • Let the pickle sit at room temperature for 2-3 days to allow the flavors to meld. You can then refrigerate it to extend its shelf life.

Tips:

• Ensure that all utensils and jars used are completely dry to prevent spoilage.
• Adjust the spices according to your taste preferences.
• The pickle can be enjoyed with rice, parathas, or even as a topping for sandwiches and wraps.

Enjoy your homemade chicken pickle!