ANGLO-INDIAN CHICKEN PICKLE

Chicken Pickle collage

ANGLO-INDIAN CHICKEN PICKLE

A simple and easy recipe to prepare Chicken Pickle Anglo-Indian style. Takes good with rice or as a side dish with bread or chapattis as well. The vinegar and fenugreek seeds powder enhance its taste. This recipe as well as other Anglo-Indian Pickle recipes is featured in my Cookery Books

Ingredients

2 kg chicken chopped into tiny pieces

120 grams garlic

200 grams ginger

50 grams red chilies

2 tablespoons mustard powder

1 teaspoon all spice powder / garam masala powder

1 teaspoon powdered fenugreek seeds

3 cups vinegar

½ kg refined oil or Sesame oil

½ cup salt

Make a paste of the garlic, ginger, and red chilies with a little vinegar. Wash the chicken well and wipe dry. Heat oil in a vessel and fry the ground masala paste on low heat for about 3 minutes. Add the chicken pieces and mix well. Simmer for 5 minutes. Add the rest of the vinegar, salt, spice powder, mustard powder and fenugreek powder and cook on low heat till the chicken is tender and all the gravy dries up. Simmer till the oil floats on top. Cool and store in bottles. This pickle will last for a month and can be had with rice, chapattis or bread. (keep in the fridge).

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