Chicken Pickle (Kukhura Ko Achar) कुखुराको अचार
This chicken pickle recipe is the perfect accompaniment with rice or my personal favourite way to eat this is as a bar snack with a drink with friends. A big plus point being this is the perfect way of preserving meat so you can make a large batch and store it in the fridge for up to two months, making it a convenient and tasty snack whenever you want it.
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 kg Chicken thigh (Boneless and skinless. Cut into small pieces. )
- 50 g Garlic (Approximately 10 garlic cloves. Crushed roughly)
- 100 g Ginger (Cut into thin long slices)
- 1 tablespoon Dried Chilli
- 1 teaspoon Chilli Powder
- 1 teaspoon Turmeric Powder
- 1/2 Cup Vegetable Oil (You can substitute with vegetable oil)
- 1 teaspoon Salt
- 10 tablepsoon Lemon Juice
- 2 teaspoon Brown Sugar
- 1 teaspoon Cumin Seeds
- 2 teaspoon Coriander Seeds
- 1 teaspoon Sichuan Pepper (Timmur)
- 1 teaspoon Mustard Seeds
- 1 tablespoon Sesame seed
Instructions
- 1
Cut the chicken into bite size medium pieces. Deep fry or air fry the chicken until golden brown and crispy (approx 10 minutes). Take out and leave to cool.
- 2
Dry roast the masala mix for 2-3 minutes until fragrant. Once cool crush into a coarse powder using either mortar and pestle or a grinder.
- 3
Heat up the mustard oil and fry the ginger and garlic until fragrant and golden brown 2- 3minutes. Then add the turmeric, chilli flakes and masala mix we made earlier to the oil. Turn off the heat. Add salt and red chilli powder, brown sugar and lemon juice and mix well.
- 4
Add the fried chicken to the oil and mix well and ensure all the chicken pieces are coated well. Set aside and let the pickle mix cool to room temperature. This is very important as you don't want the mix to be steaming inside the jar.
- 5
Get the pickling glass jar and ensure it is clean and dry. Put the pickle mix into the jar and store in the fridge. Can be eat immediately but leaving to pickle for another 2 days would result in the flavours being enhanced.