Ginger-1 big piece
Curry leaves-2 strings
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
Oil- for frying
Chilli Powder-1 tbsp
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
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
HI veena all nice recipes keep it up ijust want to ask u in ceramic which brand names of pans aregood to buy from shops your explantion super haveaniceday gbu
I prefer kerla cuisine over andhra cuisine … Tried it for first time … Hoping it to be goooood .