Chicken Pickle Recipe How To Make Chicken Pickle Murg Ka Achar

CHICKEN PICKLE RECIPE, HOW TO MAKE CHICKEN PICKLE, MURG KA ACHAR

Steps:

• 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.

CHICKEN PICKLE - MURG ACHAAR - NORTH INDIAN, PUNJABI

Steps:

• Mix chicken with chili powder, turmeric and salt with half each of ginger and garlic paste. Rub into meat and let stand for 30 minutes.
• Heat oil to smoking point. Reduce heat and deep fry meat for 2-3 minutes. Strain meat and set aside.
• Reheat oil and add asafetida, 1 sec. Add onions and deep fry till golden. Add remaining spices and stir for a minute. Add vinegar, bring to a boil, add fried chicken and cook over high heat 3-4 minutes Remove pot from heat and allow the meat to cool thoroughly.
• Tie muslin, cheese cloth to opening of jar and leave on kitchen counter for 6 hours. Remove muslin and cover bottle with lid and store in fridge.
• Always use a clean, dry fork or spoon to remove chicken from bottle. Do not allow any moisture to get into pickle.
• Consume within 60 days.