Chicken pickle, or "Achari Murgh," is a flavorful Indian-style pickle made with tender chicken pieces marinated in a blend of spices, oil, and vinegar. It has a tangy, spicy, and aromatic flavor, perfect for serving with rice or Indian flatbreads. Let’s go step by step in detail to prepare this delicious dish.
Ingredients:
For Marinating the Chicken:
- 500g chicken (boneless or with bone, cut into small pieces)
- 1 tsp turmeric powder
- 1 tsp salt
- 1 tbsp ginger-garlic paste
For Tempering:
- 1/4 cup mustard oil (or vegetable oil)
- 1 tsp mustard seeds
- 1 tsp fenugreek seeds (methi)
- 1 tsp cumin seeds
- 1 tsp fennel seeds (saunf)
- 8-10 curry leaves
- 2-3 dried red chilies
Spice Mix:
- 1 tbsp red chili powder
- 1 tbsp mustard powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- 1 tsp roasted fenugreek powder
- 1 tbsp lemon juice or vinegar
Additional Ingredients:
- 1/2 cup vinegar (to preserve)
- 1/2 tsp asafoetida (hing)
- Salt to taste
Preparation:
Step 1: Marinating the Chicken
- Clean and pat dry the chicken pieces. In a large mixing bowl, add the chicken, turmeric powder, salt, and ginger-garlic paste.
- Mix well so that the chicken is evenly coated with the spices. Cover the bowl and refrigerate it for at least 30 minutes to marinate. This will help infuse the flavors into the chicken.
Step 2: Frying the Chicken
- Heat 2-3 tablespoons of mustard oil in a pan until it starts smoking lightly, which removes the raw smell of the oil.
- Lower the heat and add the marinated chicken pieces.
- Cook the chicken on medium heat until the chicken is tender and cooked through, about 10-12 minutes.
- Remove the chicken from the pan and set aside.
Step 3: Preparing the Pickle Tempering
- In the same pan, add more mustard oil if needed, and heat until smoking point again. This step is crucial for the distinct flavor of Indian pickles.
- Lower the heat and add mustard seeds, fenugreek seeds, cumin seeds, fennel seeds, and dried red chilies. Let the seeds splutter.
- Add asafoetida and curry leaves, allowing the curry leaves to crackle.
Step 4: Mixing the Spices
- In a small bowl, mix red chili powder, mustard powder, cumin powder, coriander powder, and garam masala. Add this spice mix to the tempering.
- Stir quickly, keeping the heat low, to avoid burning the spices.
Step 5: Combining Chicken with Spices
- Now add the fried chicken pieces back into the pan with the tempering and spice mix.
- Stir to coat the chicken with all the spices evenly. Add salt to taste.
- Add vinegar and cook for another 5 minutes on low heat. This will help preserve the pickle for a longer time and give it a tangy flavor.
- Once done, turn off the heat and let the pickle cool down completely.
Step 6: Storing the Chicken Pickle
- Once cooled, transfer the chicken pickle into a sterilized glass jar.
- Pour enough mustard oil to submerge the chicken pieces completely. This oil acts as a preservative and gives a traditional flavor.
- Seal the jar and store the pickle in a cool, dry place for a week before consuming. This allows the flavors to mature and develop.
- Once opened, store the jar in the refrigerator to extend the shelf life.
Serving Suggestions:
- Serve this spicy and tangy chicken pickle with steamed rice, biryani, or Indian flatbreads like parathas or naan.
- It can also be used as a condiment for snacks or sandwiches for an extra punch of flavor.
Tips:
- Always ensure that the chicken is fully cooked before pickling to avoid spoilage.
- Sterilize the jars properly to increase the shelf life of the pickle.
- You can adjust the spiciness by altering the amount of red chili powder.
Conclusion:
Chicken pickle is an easy yet flavorful dish that can be preserved for weeks, making it a perfect accompaniment to various meals. With rich spices, tangy vinegar, and a unique blend of mustard oil, this Achari Murgh will leave your taste buds tingling with joy!