We were aghast to hear the words ‘Chicken Pickle’ together in the form of a recipe. Still and all, Dr Dube is full of surprises; backed with expertise. She learnt to make pickles from her father who shares her love for non-vegetarian food.
This recipe follows all the rules of preservation required to keep the pickle edible for up to a year. Yes! you read that correctly. If made as per Dr Dube’s instructions the chicken pickle can be shelved for a year.
This is a special, one-of-a-kind recipe passed on from a father to his beloved daughter.
- Preparation Time: 20 Minutes
- Cooking Time: 20 Minutes
- Resting Time: Overnight
- Shelflife: 1 Year
To precook the Chicken in a pressure cooker
- Chicken, curry cut: 1 kg
- Turmeric: 1/2 tsp
- Salt: 1/2 tsp
For the Pickling
- Ginger, paste: 30 g (exact)
- Garlic, paste: 30 g (exact)
- Mustard seeds, ground: 30 g (exact)
- Turmeric: 1 Tbsp
- Red chilli powder: 3 Tbsp
- Salt: 30 g (exact)
- Oil: 250 g (exact)
- Glacial Acetic Acid (preservative): 1/2 ounce / 15 ml
- Water: Less than half a glass
Wash and clean the chicken pieces thoroughly by removing unwanted skin or fat layers. In a pressure cooker, pour water just enough to cover the bottom of it. Next, place a circular resting plate in the pressure cooker.
Then, in a separate stainless steel circular vessel keep the chicken that is seasoned sparingly with salt and turmeric. Place the vessel on the circular resting plate in the pressure cooker.
Put the pressure cooker lid on and cook the chicken for a whistle only. Turn off the gas and wait for the pressure cooker to cool before undoing the lid and removing the chicken. Let the chicken rest on a sieve to remove excess water.
Select a clean container beforehand in which you want to store the pickle.
To sterilise the storage container, fill it halfway up with tap water and add half a tsp of sodium benzoate to it. Close the lid of the container and shake it vigorously rinsing every corner of the storage container; sanitising it in the process.
Now open the lid and drain the water into the sink, do not wipe or touch the insides of the container with your hand or cloth. Simply leave the container with its lid open under a fan till the container is completely dry. Keep it aside to store the pickle later.
In a wok or kadai take oil and heat it on a medium to high flame.
When sufficiently heated add garlic paste and cook till the colour changes to slightly brown whilst stirring continuously. Add ginger paste and cook for another minute on high flame to further brown the ginger and garlic paste.
We want the colour to be slightly brown when you see a visible change add the measured turmeric, red chilli powder, ground rai and salt to the wok. Stir continuously and cook for about two minutes.
After the time has elapsed add the pressure-cooked chicken to the wok and lower the flame. Mix the contents of the pan well, cover and cook the chicken further for just about a minute or till the water has evaporated completely.
Once done turn the flame off and put pieces into the container first, followed by the masala and oil. Make sure the chicken pickle is always stored submerged in oil.
Enjoy the a peice with any indian flatbread of your choice or plain steam rice.
*If at all you find that the oil is not sufficient to keep the pickle submerged. Take another measurement of 250 ml of oil, heat it in a wok. Allow it to cool to room temperature and then add to the storage jar containing the pickle.
**Please note: Allow the pickle to rest for at least 24 hours. Consume the pickle on the following day.
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