Chicken pickle Andhra style is a tasty tongue-blistering concoction, which in turn is a perfect combo with hot steamed rice. Chicken Pickle has a good storage period. chicken pieces mixed with ginger and garlic paste, dry roasted, and then fried. And this fried chicken is mixed with homemade pickle masala, red chilli powder, and all other spices. The step-by-step photo procedure with a detailed video recipe.
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Chicken pieces mixed with ginger and garlic paste and stir-fried in medium flame until cooked evenly. The spices are dry roasted and ground to a fine powder. We have to add Chilly powder, lemon juice, and spice powder to the fried chicken and mix well. Upon cooked whatever may be its form, the flavor may change but its flesh remains high in protein, low in fat and it can be digested easily.
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They are many things that are addictive but there is nothing as addictive as a pickle and usually, the summer season is great for pickles. There are a number of Indian dishes which are pickled. For instance, Green Mangoes, sorrel leaves pickle(Andhra gongura pachadi), lemon, ginger chutney(allam pachadi), raw tamarind pickle are some of the famous foods, pickled in Indian homes.
Every region has its own unique pickles depending upon its taste and culture. it’s difficult to trace the exact origins of Indian pickles, but it is connected to the ancient art of preserving food by curing it with salt or sugar. Pickling can also be among those enchanting preservation techniques that expand the food’s shelf life.
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Chicken pickle is an exotic tasty mixture of varied spices with chicken pieces. This chicken pickle Andhra style is a tasty tongue-blistering concoction, which in turn is a perfect combo with hot steamed rice. Chicken Pickle Andhra Style has a good storage period. Chicken Lovers will find this pickle quite exciting as it is a change from the usual pattern of chicken dishes.
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As you are aware Chicken is high in protein and the same is also rich in phosphorus, an important mineral that helps bones, teeth, kidneys, and liver as well as the central nervous system function. In addition, chicken is high in Vitamin A, which is vital for bright eyesight. B2 Vitamin which is present in chicken livers will significantly decrease skin issues and fix dry or damaged skin.
Tips for a perfect chicken pickle:
- To remove the bad smell in chicken pieces add 1/2 spoon of turmeric and 1/2 spoon of salt mix well and rinse under the running water 2-3 times.
- Can add fenugreek, mustard, cumin, and coriander powders separately. The fresh masala always leads to a tasty pickle.
- While roasting chicken makes sure it is dried completely.
- Prefer Kashmiri red chilli powder for a spicy pickle and nice colour.
- Always add lemon juice at the end when we switch off the flame, otherwise, our pickle may taste bitter.
- Make sure that the airtight container is dry. Rub with a cotton cloth and then add chicken pickle for long storage.
- Can store in an airtight container for at least 2 months or longer.
chicken pickle recipe video:
Chicken pickle recipe card:
Chicken pickle Andhra style is a perfect combo with hot steamed rice. Chicken pieces mixed with ginger and garlic paste, dry roasted, and then fried. And this fried chicken mixed with homemade pickle masala, red chili powder, and all other spices can store for atleast 2 months or long.
- mustard seeds(aavalu) – 1 spoon
- fenugreek(menthulu) – 1 spoon
- cumin(jeera) – 1/4 spoon
- corainder seeds(dhaniya) – 1/2 spoon
- cardamom(elachi) – 1
- cloves(laung) – 4
- star anise(biryani puvvu) – 1
- cinnamon(chakka) – 1
- chicken(boneless & skinless) – 1/2 kg
- turmeric powder(haldi) – 1/2 spoon
- salt – 1 spoon
- ginger and garlic paste – 1 spoon
- oil – 1 cup
- ginger and garlic paste – 2 spoons
- red chili powder – 1/2 spoon
- garlic – 1/4 cup
- curry leaves – 1/2 cup
- salt – 1 spoon
- lemon juice – 1/4 cup
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Heat a pan over a low flame.
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Add mustard seeds-1 spoon, fenugreek seeds-1 spoon, cumin seeds-1/4 spoon, coriander seeds-1/2 spoon, cardamom-1, cloves-4, star anise-1, cinnamon-1.
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Dry roast until it gets nice aroma.
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Break star anise into pieces. This is optional.
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Roast for a minute.
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Switch off the fire. Let it cool.
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Transfer into a blender and blend to a fine powder.
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Pickle masala is ready set aside.
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Add boneless chicken pieces-1/2 kg in a bowl.
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Add turmeric powder-1/2 spoon, salt-1 spoon, ginger and garlic paste-1 spoon.
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Mix well all of them.
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Heat a pan over a medium flame add chicken pieces.
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Stir and dry roast the chicken pieces.
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Now chicken releases water dry completely.
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Switch off the fire. Set aside until the oil gets heated.
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Heat a pan over medium flame add a cup of oil.
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When oil gets heated drop the chicken pieces.
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Stir and fry until they turns golden.
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Fry until the chicken pieces turn dark golden and crisp.
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Take into a plate and set aside.
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Add 2 spoons of ginger and garlic paste in the same pan which we fried the chicken. This oil is sufficient for pickle.
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Stir and fry until the raw smell disappears and turns golden.
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Add blended pickle masala powder. Can add fenugreek, mustard, cumin, coriander powders separately. The fresh masala always leads to a tasty pickle.
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Add red chili powder-1/2 cup. Prefer kasmiri red chilli powder for a spicy pickle and nice colour.
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Stir and fry for a minute.
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Fry until foam or bubbles appear.
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Add fried chicken and 1/4 cup of garlic.
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Mix and fry for 2 minutes.
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Add 1/2 cup of curry leaves and fry for a minute.
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Add a spoon of salt mix well.
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Switch off the fire and then add add 1/4 cup of lemon juice.
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Cool the mixture.
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Take into an sir tight container and can store for at least 2 months or long.
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Serve Andhra chicken pickle with steamed hot rice.
Tips for a perfect chicken pickle:
To remove the bad smell in chicken pieces add 1/2 spoon of turmeric and 1/2 spoon of salt mix well and rinse under the running water 2-3 times.
Can add fenugreek, mustard, cumin, coriander powders separately. The fresh masala always leads to a tasty pickle.
While roasting chicken makes sure it is dried completely.
Prefer Kashmiri red chilli powder for a spicy pickle and nice colour.
Always add lemon juice at the end when we switch off the flame, otherwise, our pickle may taste bitter.
Make sure that the airtight container is dry. Rub with a cotton cloth and then add chicken pickle for long storage.
Can store in an airtight container for at least 2 months or longer.
Step-by-step procedure for chicken pickle:
Preparing pickle masala:
Heat a pan over a low flame. Add mustard seeds-1 spoon, fenugreek seeds-1 spoon, cumin seeds-1/4 spoon, coriander seeds-1/2 spoon, cardamom-1, cloves-4, star anise-1, cinnamon-1. Dry roast until it gets a nice aroma. Break star anise into pieces. This is optional. Roast for a minute.
Switch off the fire. Let it cool. Transfer into a blender and blend to a fine powder. Pickle masala is ready to set aside.
Roasting chicken:
Add boneless chicken pieces – 1/2 kg in a bowl. Add turmeric powder – 1/2 spoon, salt – 1 spoon.
Ginger and garlic paste -1 spoon. Mix well all of them.
Heat a pan over a medium flame and add chicken pieces. Stir and dry roast the chicken pieces.
Now chicken releases the water dry completely. Switch off the fire. Set aside until the oil gets heated.
Chicken frying process:
Heat a pan over a medium flame and add a cup of oil. When oil gets heated drop the chicken pieces and fry.
Stir and fry until they turn golden. Fry until the chicken pieces turn dark golden and crisp. Take it into a plate and set it aside.
Mixing all the spices:
Add 2 spoons of ginger and garlic paste to the same pan in which we fried the chicken. This oil is sufficient for pickling. Stir and fry until the raw smell disappears and turns golden.
Add blended pickle masala powder. Can add fenugreek, mustard, cumin, and coriander powders separately. The fresh masala always leads to a tasty pickle. Add red chilli powder – 1/2 cup. Prefer Kashmiri red chilli powder for a spicy pickle and nice colour.
Stir and fry for a minute. Fry until foam or bubbles appear. Add fried chicken and 1/4 cup of garlic.
Mix and fry for 2 minutes. Add 1/2 cup of curry leaves and fry for a minute.
Add a spoonful of salt and mix well.
Switch off the fire and then add 1/4 cup of lemon juice. Cool the mixture. Take into an air-tight container and can store for at least 2 months.
Serve Andhra chicken pickle with steamed hot rice.
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