Saturday, January 23, 2016


          Hi friends...Welcome to AYESHA'S KITCHEN . Today's my special dish is something very different and the name itself gives a drooling effect.  CHICKEN PICKLE / CHICKEN ACHAR. The pickling of chicken can be enjoyed years  and is worth in taste as it is quite different from other pickles. We can also enjoy its taste everyday avoiding the difficulty of cooking.
               South Asian Pickles / Achar are made with a wide varieties of vegetables and fruits. Pickling is a kind of preserving veggies and fruits which are abundant in seasons for the future use. In most of the countries like US, Canada, Australia, New Zealand  the word pickling  refers to the pickled cucumber, pickled onion , a kind of chutney and so on. But in India, its entirely different. Most of the Indians use spices along with the vinegar and salt which is all enough as a side dish along with some hot rice. 
            South Asian pickles are very famous for its taste and texture. The most common varieties are lemon pickle, mango, tamarind and goes on..Here is my recipe of chicken pickle  with few dates that makes this pickle heavenly. So try it and ENJOY YOUR MEALS.


Chicken                    - boneless, 250 g, cut into very fine pieces
Ginger                      - thinly sliced, 2 tbsp
Garlic                       - thinly sliced, 3 tbsp
Green chilies            - 4 nos, slit
Curry leaves             - few
Dates                       - 3 nos, seedless, sliced
Coriander powder  - 1 tbsp (marinating chicken)+ 1 tsp(seasoning)
Turmeric powder    - 1 tsp (marination)
Chili powder           - 1 tbsp (marination) + 2 tbsp (seasoning)
Vinegar                   - half a cup
Dried red chilies     - 1
Fenugreek seeds     - quarter tsp
Mustard seeds         - 1 tsp
Asafoetida / kayam  - 1 tbsp


  • Clean and cut the chicken into very small pieces. Marinate the chicken pieces with 1 tbsp of coriander powder, 1 tsp of turmeric powder, 1 tbsp of chili powder, 1 tbsp of vinegar and salt. Keep it aside for 15 minutes and fry it until crispy. Strain it and dry the chicken pieces by keeping over a tissue.
  • Now heat oil and fry ginger and garlic. When done transfer it  to a plate.
  • Then add some curry leaves and the green chilies. Fry it and transfer to the plate.
  • Now splutter mustard seeds, add  fenugreek seeds and dried red chili. Make the flame very low. Saute for a while and add sliced dates, saute well add then add 1 tsp coriander powder, 2 tbsp chili powder, Asafoetida and a pinch salt. Mix well. 
  • Mix in the sauteed garlic, ginger, green chilies and curry leaves.
  • Mix well and add 4 tbsp of vinegar along with less than half a cup of water to it and brings to boil. Check for salt.
  • When the water dries out and  becomes thick, add the fried chicken pieces and mix well. Cook well for few minutes or until the oil separates.
  • Once cooled, check the taste and then add the remaining vinegar if required and mix well. 
  • Transfer it to a dry ( glass is preferred) container and store in a dry place. This pickle can be enjoyed the same day but for the best result use after a day.

Post a Comment