Chicken Pickle Recipe, How to Make Chicken Pickle, Murg Ka Achar
Chicken Pickle Recipe is one of the compelling Andhra recipes blended with spices and can be stored for months. Unlike other pickles, Murg Ka Achar flavour and spices make it unique among non-vegetarian pickles.
Usually, chicken (boneless is preferred) is sliced into small pieces and marinated with salt and turmeric powder for an hour or two at room temperature. It is then deep-fried till they turn a golden colour. Looking at the colour itself many of us get tempted to eat them.
Unlike other pickles, we deep fry fresh ginger garlic paste to attain gravy as we all know that ginger garlic paste elevates flavour of non-vegetarian recipes.
Chicken Pickle Recipe saves your day when you are no mood of cooking. We can have this pickle with hot rice, chapati or in combination with dal recipes. As we are using skinless meat, it is a lean and protein-packed pickle filled with a fraction of omega-3 fatty acid along with selenium.
Tips to make perfect chicken pickle recipe:
- Chicken must be cleaned well and remove the fraction of water.
- Turmeric powder and salt not only disinfects but also helps in absorbing essential salt which helps in keeping pickle for a long time.
- Lemon extract not only gives tangling flavour but also helps in increasing its shelf life.
- We need to store this recipe in an air-tight container, we can even put the same vessel in the refrigerator to increase its shelf life.
- In order to get rid of fungal formation, oil needs to float over the pickle, if needed add little oil. (Heated and cooled oil)
Apart from Non-vegetarian pickles, you may like green chilli pickle, mango pickle, coconut chutney and tamarind chutney.
Chicken Pickle Recipe, How to Make Chicken Pickle, Murg Ka Achar
Ingredients
- Chicken – ½ Kg.
- Salt – 1 tbsp.
- Turmeric powder – 2 tbsp.
- Oil – 250 ml.
- Ginger garlic paste – 200 gms.
- Red chilli powder – ¾ cup. 7 tbsp.
- Garam masala powder – 1 tbsp.
- Lemon juice – 4 tbsp.
Instructions
- Clean chicken and drain water. Cut it into small pieces so that it can absorb spices and get fried easily.
- Add little salt and turmeric powder and marinate for an hour with lid covered. Usually, we add only two ingredients while marinating to increase its shelf life.
- Heat 250 gms oil ( oil depends on the quantity of meat we want to make pickle).
- Once the oil is heated, add pieces and deep fry till they turn a golden brown colour. Transfer to another bowl and keep aside.
- In the remaining oil add freshly made ginger garlic paste and fry till it loses its raw flavour and turns its colour.
- Add chicken fry pieces, sprinkle a little salt, turmeric powder and red chilli powder (adjust as per your taste, our version is spicy so if you want you can lower by 2 tablespoons).
- Extract lemon juice when making of pickle is done. If you are extracting lemon juice in before then add a little salt to it so that it doesn’t turn bitter.
- Mix all ingredients and transfer Chicken Pickle in an airtight container and keep in moisture-free place.
Recipe Video
How to make Chicken Pickle Recipe:
- Clean chicken and cut into small pieces. Add 1 tbsp. salt and ½ tbsp. turmeric powder.
- Mix well and cover with a lid, keep aside. Let it marinate for 1 hour.
- In a vessel, heat oil, put chicken pieces one by one and deep fry. Flip pieces evenly.
- Once chicken pieces turn golden brown, transfer to another bowl.
- In the leftover oil, add ginger garlic paste and deep fry till it turns golden brown colour.
- Add deep-fried chicken pieces, ¼ tbsp. turmeric powder, 1 tbsp. salt and red chilli powder.
- Pour little lemon juice and mix well.
Tip: While making lemon extract, add little salt so that juice doesn’t turn bitter.
- Once Chicken Pickle recipe turns cool, transfer to an airtight container.
