Ingredients
For the Masala Powder
-
- 4 Tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp fenugreek seeds
- 2-3 pieces of cinnamon
- 5-6 cardamom pods
- A few cloves
For the Pickle
- 1/2 kg boneless chicken, cut into bite-sized pieces
- 1/2 cup gingelly (sesame) or sunflower oil
- 3-4 Tbsp ginger-garlic paste
- 1/2 cup red chili powder (adjust to taste)
- Salt to taste (preferably sea salt)
- Juice of 3-4 lemons (about 1/4 cup)
- 1 tsp turmeric powder
- Optional: A handful of curry leaves and 10-15 peeled garlic pods for tempering
Instructions
1. Prepare the Masala Powder
- Dry roast the cinnamon, cardamom, cloves, coriander seeds, cumin seeds, mustard seeds, and fenugreek seeds in a pan over low flame until they are golden brown and fragrant.
- Let the spices cool completely, then transfer them to a mixer jar and grind into a fine powder. Set aside.
2. Cook and Fry the Chicken
- Clean the chicken pieces and pat them completely dry to remove all moisture, which is crucial for shelf life.
- Marinate the chicken with turmeric powder, a pinch of salt, and a little ginger-garlic paste for at least 30 minutes.
- Transfer the marinated chicken to a pan and cook without adding water until all the natural moisture has evaporated.
- Heat the oil in a deep pan. Add the cooked chicken pieces and deep-fry until they are golden brown and crispy. Remove the fried chicken pieces and set them aside to cool.
3. Prepare the Spice Base
- In the remaining oil, add the rest of the ginger-garlic paste and sauté until the raw smell disappears and the paste turns a light golden brown (about 3-4 minutes).
- Turn off the heat and let the oil cool slightly.
4. Combine the Pickle Ingredients
- Add the red chili powder, the prepared masala powder, and salt to taste to the oil/ginger-garlic paste mixture. Mix well.
- Add the fried chicken pieces back into the pan and mix thoroughly, ensuring every piece is coated with the spices.
5. Add Lemon Juice and Store
- Once the mixture has cooled down completely to room temperature, add the lemon juice and mix well. (Optional: For added flavor, heat a small amount of oil in a separate pan, temper with fenugreek seeds, peeled garlic pods, and curry leaves, cool completely, and add to the pickle).
- Check for seasoning and adjust salt or spice if needed.
- Transfer the cooled chicken pickle to a clean, dry, airtight glass jar.
Storage and Serving Tips
- Allow the pickle to rest for at least 2-3 days at room temperature for the flavors to infuse into the chicken before eating.
- Store the pickle in a cool, dry place. It can last for 1-2 months at room temperature or 3-4 months in the refrigerator.
- Always use a clean, dry spoon to serve to prevent spoilage.
- Ensure the chicken pieces are covered with a layer of oil in the jar to preserve it for a longer duration.
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