Ingredients:
• 1/2 kg – Chicken with bones (cut into bite-sized pieces)
• 3/4 tbsp – Ginger Garlic paste
• 3/4 tbsp – Red Chilli powder
• 1/4 tsp – Turmeric powder
• 1.5 – Lemons
• 2 tbsp – Oil
• Spice powder:
• 1.5 tbsp – Coriander seeds
• 1/2 tbsp – Cumin seeds
• 1/2 tbsp – Poppy Seeds
• 3/4 tsp – Fenugreek seeds
• 3 – Cloves
• 1 inch – Cinnamon stick
• 1 – Cardamom
• 1/2 – Star anise
• For Tempering:
• 15 – Curry leaves
• 10 – Garlic Cloves
• 2 – Dried red chillies
• 1/2 cup – Oil
Method:
- Dry roast all the spices given in the list for spice powder one by one on a low flame, and let them cool.
- Once cooled, grind the spices into a fine powder and keep aside.
- Heat 2 tbsp oil in a vessel, and add the chicken, ginger garlic paste and salt, and cook everything on medium flame.
- Reduce the heat and cook until the oil separates.
- The chicken pieces should be well cooked and without any water; this is very important for making this pickle.
- Keep aside.
- Heat the oil mentioned in tempering list and add the curry leaves, dry red chillies, garlic cloves and saute for a few minutes. Add the cooked chicken pieces along with the oil, add the ground spice powder and combine well.
- Cook on medium flame until the spice powder and chicken get well mixed.
- Squeeze the juice from the lemons and heat for 3 minutes and let it cool aside.
- Add the cooled lemon juice to the chicken pickle and then take it off the stove.
- Cool the pickle completely and store in an air-tight bottle.
- Recipe courtesy: Priya Easy N Tasty Recipes