Chicken Achar or Chicken Pickle

Chicken Achar or Chicken Pickle

Ingredients:
Chicken 1 kg.
Ginger paste 60 gms.
Garlic paste 60 gms.
Red chilly powder 10 gms.
Turmeric powder 5 gms.
Mustard Oil 800 ml
Asafoetida 5 gms.
Onions 200 gms.
Black cardomen powder 5 gms.
Green cardomon powder 5 gms.
Fennel powder 20 gms.
Black cumin seed 10 gms.
Fenugreek seed 5 gms.
Mustard seed 10 gms.
Bay leaves 3 nos.
Malt Vinegar 400 ml
Salt to taste

Method:
1.Remove the skin, debone and cut into 1 1/2 inch pieces.
2.Mix red chilies, turmeric and salt with half each of the garlic and ginger paste.
Rub the chicken pieces with this marinate. Keep aside for 30 mins.
3.Peel wash and finely chop the onions.
4.Heat oil to smoking point and reduce heat to medium and fry the marinated
chicken for 2-3 mins.
5.Remove chicken and strain the oil. Heat the strain oil in a separate kadhai, add
asafoetida, stir for 15 seconds. Add onions and deep fry until golden brown.
6.Then add the remaining ginger and garlic paste and stir for 2 mins, add the
remaning spices and stir fora minute.
7.Now add the vinegar bring to a boil, add the fried chicken and cook over high
heat till oil floats on top.
8.Cool and transfer to a glass jar. Leave it in the sun for 2 days. Consume within
30--40 days.
NOTE: Ensure all moisture is remove from the Chicken pieces before pickling.