Chicken Pickle - Murg Achaar - North Indian, Punjabi
- Ready In:
- 1hr 15mins
- Ingredients:
- 16
- Serves:
-
30
ingredients
- 1 kg chicken leg, cut in 1 1/2 inch pieces
- 50 g ginger paste
- 50 g garlic paste
- 10 g chili powder
- 5 g turmeric
- 800 ml mustard oil, available at Indian grocery store or 800 ml vegetable oil
- 2 g asafoetida powder
- 200 g onions, chopped
- 5 g black cardamom powder
- 5 g cardamom powder
- 20 g fennel powder
- 10 g black cumin seeds
- 5 g fenugreek seeds
- 10 g mustard seeds
- 3 g bay leaves
- 400 ml malt vinegar
directions
- Mix chicken with chili powder, turmeric and salt with half each of ginger and garlic paste. Rub into meat and let stand for 30 minutes.
- Heat oil to smoking point. Reduce heat and deep fry meat for 2-3 minutes. Strain meat and set aside.
- Reheat oil and add asafetida, 1 sec. Add onions and deep fry till golden. Add remaining spices and stir for a minute. Add vinegar, bring to a boil, add fried chicken and cook over high heat 3-4 minutes Remove pot from heat and allow the meat to cool thoroughly.
- Tie muslin, cheese cloth to opening of jar and leave on kitchen counter for 6 hours. Remove muslin and cover bottle with lid and store in fridge.
- Always use a clean, dry fork or spoon to remove chicken from bottle. Do not allow any moisture to get into pickle.
- Consume within 60 days.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
I am from India. My husband is Scott/Acadian French from Quinan/Tusket. My Father-law-law, Abel, taught me how to cook the simple but delicious country recipies of Nova Scotia.
I enjoy sharing my recipies and love to hear from the wonderful diversity of the recipie world.