Chicken Pickle

chicken pickle


  • 1 Kg Chicken on the bone – 20-24 small pieces
  • 10 Dried red chilies
  • 200 Grams onions chopped
  • 2 tablespoons garlic minced
  • 2 ” ginger minced
  • 1 tablespoon black mustard seeds
  • 1 tsp fenugreek seeds
  • 2 tablespoons fennel seeds
  • 1 tsp cumin seeds
  • 1 tablespoon coriander seeds
  • 1 tsp nigella seeds
  • 1 tsp turmeric powder
  • 2 tsp  Kashmiri chili powder
  • 3/4th cup white vinegar
  • 1/2 cup mustard oil
  • Jaggery  and salt to taste



  • Marinate chicken in turmeric and red chili powder for 3-4 hours or more.
  • In a thick bottomed pan dry roast mustard seeds, dry red chilies, fenugreek seeds, fennel seeds, coriander seeds and kalonji. Cool and coarsely grind the seeds.
  • Make a paste of ginger and garlic.
  • Heat mustard oil in a wok to smoking point remove from the heat. Bring to the room temperature and reheat. Deep fry the marinated chicken pieces on medium heat till golden brown.
  • In the same oil splutter the grounded seeds for about 20 seconds.
  • Add the chopped onions and sauté on medium heat till they turn light golden , then tip in ginger garlic paste and sauté till all moisture evaporates. Finally add the vinegar and jaggery and bring to a rolling boil.
  • Now add the fried chicken pieces and simmer for around 20 minutes.
  • Set aside to cool. Add another 1/2 cup mustard oil (optional) and let it stand for 10-12 hours. This stays good for around 10 days in the fridge


Recipe credit: Rakesh Sharma

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