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chicken pickle | how to make chicken pickle recipe in telugu | achari chicken-andhra chicken pickle

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.

Course Main Course
Cuisine Andhra, Indian
Keyword Andhra style chicken pickle, chicken pickle, homemade chicken pickle, how to make chicken pickle
Prep Time 2 minutes
Cook Time 13 minutes
Total Time 15 minutes
Servings 10


Ingredients for chicken pickle:

For pickle masala:

  • 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

For roasting and frying chicken:

  • chicken(boneless & skinless) - 1/2 kg
  • turmeric powder(haldi) - 1/2 spoon
  • salt - 1 spoon
  • ginger and garlic paste - 1 spoon
  • oil - 1 cup

For mixing spices:

  • 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


Procedure for chicken pickle:

Preparing pickle masala:

  1. Heat a pan over a low flame.

  2. 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.

  3. Dry roast until it gets nice aroma.

  4. Break star anise into pieces. This is optional.

  5. Roast for a minute.

  6. Switch off the fire. Let it cool.

  7. Transfer into a blender and blend to a fine powder.

  8. Pickle masala is ready set aside.

Roasting chicken:

  1. Add boneless chicken pieces-1/2 kg in a bowl.

  2. Add turmeric powder-1/2 spoon, salt-1 spoon, ginger and garlic paste-1 spoon.

  3. Mix well all of them.

  4. Heat a pan over a medium flame add chicken pieces.

  5. Stir and dry roast the chicken pieces.

  6. Now chicken releases water dry completely.

  7. Switch off the fire. Set aside until the oil gets heated.

Frying chicken:

  1. Heat a pan over medium flame add a cup of oil.

  2. When oil gets heated drop the chicken pieces.

  3. Stir and fry until they turns golden.

  4. Fry until the chicken pieces turn dark golden and crisp.

  5. Take into a plate and set aside.

Mixing all the spices:

  1. Add 2 spoons of ginger and garlic paste in the same pan which we fried the chicken. This oil is sufficient for pickle.

  2. Stir and fry until the raw smell disappears and turns golden.

  3. Add blended pickle masala powder. Can add fenugreek, mustard, cumin, coriander powders separately. The fresh masala always leads to a tasty pickle.

  4. Add red chili powder-1/2 cup. Prefer kasmiri red chilli powder for a spicy pickle and nice colour.

  5. Stir and fry for a minute.

  6. Fry until foam or bubbles appear.

  7. Add fried chicken and 1/4 cup of garlic.

  8. Mix and fry for 2 minutes.

  9. Add 1/2 cup of curry leaves and fry for a minute.

  10. Add a spoon of salt mix well.

  11. Switch off the fire and then add add 1/4 cup of lemon juice.

  12. Cool the mixture.

  13. Take into an sir tight container and can store for at least 2 months or long.

  14. Serve Andhra chicken pickle with steamed hot rice.

Recipe Notes

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.