basic chicken pickle
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[Based on 11 users]
Author vahchef Yield No Value
Published Mar 20, 2008 Cooking Time 1 hour
Recipe Type Dipping/Pickles Preparation Time 30 min
Ingredient Chicken Standing Time 1 hour
Description: this spicy chicken pickle is one of many ways we make chicken pickle

Recipe of basic chicken pickle

Ingredient Name Quantity Unit
Chicken 2 Lbs
Vinegar 2 Teaspoons
Water boil
Oil to fry
Fengreek Powder pinch
Mustard Powder 1 Teaspoons
Turermic Powder pinch
Red Chili Powder 1 Cup
Salt as per taste
Garlic 6-7 Piece
Lemon 1 Cup

Directions

  1. Take chicken cut into small pieces,now take a bowl add water into it let come to boil then add vinegar and  chicken into it.Once it is cooked transfer into a plate.take oil in a friying pan add the cooked chicken into it 
  2. Take a bowl add fengreek powder,mustard powder,turermic powder,red chillie,sal,garlic,lemon juice and mix well.now take pan add oil,cumin seeds,then fried chicken,then spices and mix well,once the pickle coolsdown then transfer it to a jar.
Posted Mar 20, 2008

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5 Comments

sweety Apr 5, 2013
One of my aunt told me that she adds garam masala too.. If we can add that, what amount should we be adding.. And 1 more question is, what ratio should be the salt and chilli powder in this pickel? Is that 1:1 or 1:1.5? I know that depends on how hot your chilli powder is... but Just wanted to know..

prabha Apr 30, 2010
I tried today and it turned out very good . Thanks for the recipe.

lokesh May 28, 2009
thank you very very much i learned chiken biriyani, mutton biriyani and chicken pickle very well with your guidence

kitty Apr 16, 2009
U r amazing.I like u r recipes a lot.I love to make each and every dish.Today I tried pickle it came out very well.I am very happy and I proud to say I made a pickle to my mom and in-laws

khan Dec 2, 2008
Hi Sanjay,
Thanks a lot for the good recepies.I got to know abt ur site from a friend and i am enjoying it.
I know the lenghty procedure to make haleem.Can u pls show us simple and tasty haleem recepie.

Thanks.

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