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1 kg boneless/skinless chicken clean and cut into small pieces. Wash well, drain and keep aside.
Marinate for the chicken pieces:
1 ½ tablespoons chili powder or according to taste
1 level teaspoon turmeric powder
1 tablespoon ginger/garlic paste if you dont have ginger/garlic paste, then use 10 pods of garlic and 1 inch ginger piece and grid to a smooth paste with vinegar (no water should be used)
Salt to taste
Vinegar Ό cup, 1 cup sesame oil, 1 tablespoon garam masala powder, 12 cloves and 2 big pieces of cinnamon.
Put the chicken pieces into a glass or ceramic bowl and add the above mentioned masalas mix well so that all the pieces are nicely coated with the masala cover the mouth of the bowl with cling film and leave in the fridge for 2 days to marinate. On the 3rd day take the bowl out and leave it to come to room temperature.
Add one cup of oil in a kadai (wok) and lightly fry the chicken pieces remove from oil and keep aside.
Grind to a fine paste the following and keep aside
10 -12 dry chilies or to your taste
1 ½ teaspoon pepper corns
8 10 big pods of garlic
½ teaspoons mustard seeds
1 inch piece of ginger
1 teaspoon each - Jeera seeds & methi seeds - (broil and then grind these two ingredients)
Vinegar ½ cup
Grind all this with vinegar (no water to be used at all for grinding) to a smooth paste and keep aside.
Ingredients for frying
10 12 green chilies de-seeded and cut into strips lengthwise
12 15 garlic pods (big) sliced
1 inch piece ginger grated or cut into thin match stick pieces and keep aside
curry leaves 2-3 sprigs
oil 2 ½ cups
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Put a kadai on the gas or you can use the same kadai and oil which you fried the chicken.
Add more oil to the kadai. When the oil is getting hot, add the ingredients kept for frying and fry on low heat for 2 3 minutes or till the garlic changes color
Now add the ground masala and continue to fry the masala on low heat till oil comes to the surface and the raw masala smell goes for about 8 minutes (do not let the masala burn)
After the masala has fried, add the fried chicken pieces, vinegar and salt to taste.
Mix well and leave to simmer on low heat for about 8 10 minutes, stirring occasionally so that the pickle does not burn.
Remove from heat and leave to cool.
Bottle and keep.
P N: - When putting the pickle into a bottle, make sure that you have at least ½ inch oil covering the pickle otherwise the pickle will get bad. If there is no oil covering the pickle you could heat up some oil and pour over the pickle to cover it.
Do not use a wet spoon to take pickle.
YOU COULD MAKE BEEF/MUTTON PICKLE USING THE SAME RECIPE.
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