Curryworld

Ingredients

Chicken breast-500gms

Vinegar-3/4cup

Garlic-15 cloves

Ginger-1 big piece

Green Chilli-10

Curry leaves-2 strings

Salt-

Chilli Powder-1 1/2 tbsp

Turmeric powder-1/2 tsp

Asafoetida powder-less than 1/4 tsp

Fenugreek powder-less than 1/4 tsp

Mustard seeds-1/2 tsp

fenugreek seeds-one pinch

Dry red chilli-4

Boiled water-2cup

Oil- for frying

For marination

Chilli Powder-1 tbsp

Turmeric powder-1/2tsp

Vinegar-2tbsp

Salt-

Garam masala-1/4tsp

Method

Cut chicken into small pieces..

Wash well with vinegar and salt..

Drain them and marinate with chilli powder,turmeric powder,salt,vinegar,garam masala  and keep aside or in the fridge for minimum 30 minutes..

After that fry this chicken pieces .. Dont over fry them otherwise it will loose its moisture will become hard .. Fry these three -four in batches

Keep aside.

Heat  3-4 tbsp of oil  and fry finely sliced ginger,garlic,green chilli slits and curry leaves separately..

Transfer each items in a kitchen tissue ..

To the same oil (if not add more oil) splutter mustard seeds,dry red chilli,fenugreek seeds d lower the flame and add chilli powder and turmeric powder ..

Saute for few seconds or until the raw smell goes ..

Then add asafoetida powder and fenugreek powder ..

Mix well  (be very careful ,dont burn the powders,or u can remove from the stove and add the powders and mix first and then saute)

To that add vinegar ,boiled water ,salt,fried ginger,garlic,green chilli and curry leaves .Boil them well ..

Finally add fried chicken and mix slowly ..Cook for 10 minutes in low flame ..

Check the salt and vinegar ..Add if needed.. Sour taste should be bit more ..

The spice level purely depend up on the chilli u r using.. So adjust accordingly..

After cooling down u can transfer the pickle into a  container with tight lid..

u can use this pickle for 3 to 4 months in fridge ..

Always try to use dry spoon ..

The taste will increase after few days …

So try this easy yummy chicken pickle and give me ur feed back

Love 

🙂

Veena