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PrintPICKLED CHICKEN (CHICKEN ACHAAR)
Makes :
1 Jar
Preparation Time :
Cooking Time :
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Preparation Method :
- Heat oil in a heavy bottomed pan, put in cumin seeds, rai, daana methi, kalonji, saunf and curry leaves and let crackle.
- Once aroma starts mix in the chicken cubes and salt and let it cook on high heat for a few minutes and then simmer it down.
- When the chicken is almost done, add red chilli powder, turmeric powder, dhaniya powder and mix well.
- Now add the vinegar and chilli flakes, cover with lid and let it simmer for a few minutes till all the water has dried down and chicken is completely done.
- Can be served along with main course and can be easily stored in fridge for a couple of weeks.
- Whenever required, heat it up and serve.
INGREDIENTS
- 1 kg boneless chicken cut into small cubes
- 500 ml cooking oil
- 1 teaspoon rai
- 1 teaspoon cumin seeds
- 1 teaspoon saunf
- 1 teaspoon daana methi
- ½ teaspoon black seeds (kalonji)
- A handful of fresh curry leaves
- 2 tablespoon chilli flakes
- ½ tablespoon salt
- 1 tablespoon red chilli powder
- 4 tablespoon coriander powder (dhaniya powder)
- ¼ tablespoon turmeric powder
- 2 tablespoon white vinegar
9 comments for “Pickled Chicken (Chicken Achaar)”
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