Chicken pickle/Chicken Pachadi

 Chicken Pickle blended with homemade masala with traditional oil and spices delicious gravy and yummy taste.

Ingredients

* Chicken 1Kg small pieces (I'm using bones chicken)

*Ginger and garlic paste 2Tablespoons

*Turmeric powder 1Tablespoon

*Red Chili powder 5Tablespoon

* Slat 4Tablespoon

*Lemon -5

*Oil -250gms 

*Garam Masala: star Anise-1, shah jeera-half spoon, black pepper-3, mace-1cinnamon-small brick, bay leaves-1, Green cardamon-3, cloves-3.

Cleaning Process

Take a big bowl and add chicken wash it, if you have time soak the chicken in rock salt water for 30 minutes it takes a soft layer to the chicken, or you can clean it with lemon juice.

Making Homemade Garam Masala Powder

• Turn on the stove and take a thick pan with medium flame, add all dry masalas after 2 minutes and fry them for 2 more minutes, until aroma is released from the masalas.
• Once masalas completely cooled down grand it smoothy powder.

      Garlic &Ginger 

• Big size of Ginger cloves and Garlic peel them and both and wash the Ginger, drain it.
• Chop them into small pieces and make them paste, both should be 100grms 
• Always use fresh ginger &garlic paste it gives a nice aroma to the dish. It and especially for pickles.

Bolling process

• Take a big pan heat it and add washed chicken on medium flame.
• Add turmeric half tablespoon and salt it helps in absorbing essential salt which helps in keeping pickle long time.
• Cook them until water separately and keep them aside.

      

      Cooking Process

• Heat 250gms of oil (I'm using sunflower oil) if possible don't use Peanuts oil for pickles
• Oil depends on the quantity of chicken.

• Once the oil is heated, add chicken pieces and fry them in a medium flame.
• till they turn a golden-brown color and transfer to another bowl keep aside.

• In remaining oil add freshly grated ginger garlic paste in a low flame.
• fry them till they lose their raw flavors and turn their color.
• add deep-fried chicken Pieces to the pan and add salt red chili powder turmeric powder.
• Garam masala mix it well turn off the stove and keep it aside.

• Cut the lemons and extract the juice, add lemon juice into the pickle to ensure the complete pickle should be cooled down.
• we need to store this pickle in an air-tight container, we can even put the same vessel in the refrigerator to increase its life, my personal suggestion I don't recommend a store in the refrigerator. 
• Pickel leaves it 2 days until chicken pieces absorb oil and masalas.
• Can store this pickle at least for months once you take the pickle from the jar remove the spoon and close tight.

Serve with...

               White Rice and Sambar Rice.

40Minutes

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