Chicken Pachadi Recipe

Normal chicken or boneless chicken could be used for making pickle. Here I used boneless chicken. Clean chicken and cut into pieces of desired size. Chicken needs to be deep fried first. Heat oil sufficient for deep fry in a pan. Fry chicken pieces in oil. Fry on medium flame by flipping and frying on all sides.

Spicy Chicken Pickle

Fry till chicken pieces turn brown. As chicken turns dark brown, move it into a bowl. Heat 4-5 tablespoons oil from the leftover oil after frying. Add 2 teaspoons mustard seeds, 2 teaspoons cumin seeds and fry. Add garlic cloves and fry. Add curry leaves and fry. Add 4-5 teaspoons ginger garlic paste and fry for a minute. Add 1/2 teaspoon turmeric powder and mix. Let the tempering cool down. To a mixing bowl, add 8-10 teaspoons chilli powder. Add 7 teaspoons salt or salt to taste, 2 teaspoons mustard seeds powder, 1 teaspoon cumin-fenugreek seeds powder, 1/2 teaspoon garam masala powder, 1/2 cup lemon juice and mix. Add tempering oil and mix. Add deep fried chicken and mix.

Tasty tangi Chicken Pickle

To a mixing bowl, add 8-10 teaspoons chilli powder. Add 7 teaspoons salt or salt to taste, 2 teaspoons mustard seeds powder, 1 teaspoon cumin-fenugreek seeds powder, 1/2 teaspoon garam masala powder, 1/2 cup lemon juice and mix. Add tempering oil and mix. Add deep fried chicken and mix.