Best Chicken Pickle Andhra Style | Chicken AvakayaPin

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Best Chicken Pickle Andhra Style | Chicken Avakaya

Be it winters or summers, every time is the perfect time to be pickle-hungry and there’s nothing as addictive as a good pickle. Right??

It seems that every region has its own distinctive pickle and that every family has its own special recipe. Like a family heirloom, each grandma passed down her recipe to the next generation. 

But, non-veg pickles were somehow never a thing in our family in spite of being hardcore non-veg fans. Nevertheless, my son and I love chicken pickles so much that I had to experiment with various ways to make them.

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Keeping the basic pickle recipe, I experimented with a few ingredients until I reached my signature recipe, which I have been making for nearly 12 years now.

This Chicken Pickle Andhra Style is an addictive combination of various spices mixed with deep-fried chicken pieces, a perfect combo with hot steamed rice.

In Indian pickles, the origins can’t be pinpointed precisely, but they’re related to the ancient practice of curing food with salt or sugar.

With hot summers/severe winters and a lack of water during that time, food production decreased during the winter/summer months.

Ancient civilizations had discovered that the best way to prolong the life of perishable foods was to dry them in the sun with salt or brine long before refrigeration and canning made it possible.

Thus, the process of pickling was invented to resolve the problem of preserving excess food produced during winter. So, I stock up on these non-vegetarian pickles and eat them occasionally to satisfy my son’s carnivorous urges. You may like to read more about the 10 Best Natural Methods of Food Preservation.

Recipe For Chicken Pickle Andhra Style | Chicken Avakaya

Best Chicken Pickle Andhra Style | Chicken AvakayaPin
Best Chicken Pickle Andhra Style | Chicken Avakaya

Chicken Pickle Andhra Style is an addictive blend of various spices mixed with fried chicken pieces.

Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr

Course: Side Dish (Pickles)
Cuisine: Indian (South Indian)

Author: Ranjeeta Nath Ghai

Ingredients

Marination:

  • ½ Kg Chicken boneless/with bones washed & cut into bite-sized pieces
  • ½ tsp Turmeric Powder
  • 3/4 teaspoon salt
  • 1 tsp Ginger-Garlic paste

Frying Ingredients:

Mixing Ingredients:

Tempering Ingredients:

  • ¼ cup oil
  • ½ tsp fenugreek seeds
  • 15 Garlic pods peeled
  • 5 dry red chillis
  • Few Curry Leaves

Instructions

  1. Marinate chicken for 30 minutes with all the ingredients listed under “Marination”.
  2. In a pan, cook marinated chicken over medium-high heat until all the water evaporates. Turn off the heat and cool down.
  3. Heat oil in a pan. Deep fry cooked chicken over medium-high heat till light golden brown. Remove the pickle mixture to a bowl and allow to cool.
  4. Add in ginger garlic paste and sauté in the remaining oil, until it turns slightly brown and the raw smell goes away and turn off the heat.
  5. Add the roasted Fenugreek Powder, Mustard Powder, Red Chilli Powder, and salt to the fried paste, Add fried chicken pieces and mix well.
  6. Set the blend aside to cool down and add lemon juice, mix and adjust salt.
  7. For tempering of the pickle heat oil in a pan over medium heat. 
  8. Add Fenugreek seeds and let them brown slightly and add peeled garlic pods and dry red chilies.
  9. Add curry leaves once the garlic turns light brown and turn off the heat. 
  10. Cool and transfer the seasoning to the pickle. Mix well.

PLACE YOUR ORDER NOW!
₹350/ half Kg
₹650/1Kg

(courier charges as per distance)
WhatsApp on 7678305152 to place order.

TIPS- Recipe Notes

  • The most important part is to get the moisture completely out of the meat. 
  • For pickles, avoid using iodized salt. Use only Sea Salt as it improves shelf life and taste.
  • Depending on how much ginger garlic paste is used, the pickle will have varying amounts of gravy. This can be adjusted. But, you shall have to balance out the rest of the ingredients proportionately.
  • Store the pickle in an airtight container & refrigerate. It keeps good for about 6 to 8 weeks.
  • In order to prevent spoilage of the pickles, the jar used to store them should be thoroughly cleaned and dried in the sun.
  • To ensure long shelf life, the pickle should not come in contact with water. 
  • To lengthen the shelf life of Chicken Pickle, heat the oil separately, cool it down, and pour it over the top.
  • Always utilize a clean and dry spoon to remove the pickle and push the pickle down under the oil level when you have taken out your portion from the jar.

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Best Chicken Pickle Andhra Style | Chicken AvakayaPin

Recipe Name: Best Chicken Pickle Andhra Style | Chicken Avakaya

Author: Ranjeeta Nath Ghai

Description: Chicken Pickle Andhra Style is an addictive blend of various spices mixed with fried chicken pieces.

Preperation time: 30M

Cook Time: 30M

Total Time: 1H

Type: Side dish/Pickle

Recipe Yield: 1 Kg

Recipe Ingredients: Marination, ½ Kg Chicken boneless/with bones washed & cut into bite-sized pieces, ½ tsp Turmeric Powder, 3/4 teaspoon salt, 1 tsp Ginger-Garlic paste, Frying Ingredients:, 3/4 Cup Oil, 50 gm Ginger Garlic paste, Mixing Ingredients:, ½ tsp Roasted fenugreek seeds powder, 2 tsp Mustard Powder, ½ cup Red Chilli Powder, Salt to taste, 3-4 Lemons squeeze out juice or 2 tbsp vinegar, Tempering Ingredients:, ¼ cup oil, ½ tsp fenugreek seeds, 15 Garlic pods peeled, 5 dry red chillis, Few Curry Leaves

Recipe Instructions: Marinate chicken for 30 minutes with all the ingredients listed under “Marination”. In a pan, cook marinated chicken over medium-high heat until all the water evaporates. Turn off the heat and cool down. Heat oil in a pan. Deep fry cooked chicken over medium-high heat till light golden brown. Remove the pickle mixture to a bowl and allow to cool. Add in ginger garlic paste and sauté in the remaining oil, until it turns slightly brown and the raw smell goes away and turn off the heat. Add the roasted Fenugreek Powder, Mustard Powder, Red Chilli Powder, and salt to the fried paste, Add fried chicken pieces and mix well. Set the blend aside to cool down and add lemon juice, mix and adjust salt. For tempering of the pickle heat oil in a pan over medium heat. Add Fenugreek seeds and let them brown slightly and add peeled garlic pods and dry red chilies. Add curry leaves once the garlic turns light brown and turn off the heat. Cool and transfer the seasoning to the pickle. Mix well.

Recipe Cuisine: Indian

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