Name: Andhra Chicken Pickle
Prep time: 30 min
Total time: 30 min
Ingredients: 250 g Chicken (washed and drained, small even sized pieces including bones); Ginger (garlic paste – 1/2 tbsp); 1/2 tsp Turmeric; 1/2 tbsp Red chilly powder; 3/4 tbsp Coriander seeds; 1/2 tsp Mustard seeds; 1 tbsp Poppy seeds (Kashakasha); Cinnamon stick (half inch piece, Karugapatta); 5 nos Cloves (Grambu); 1 no Cardamom (Elakka); Cumin seeds (A pinch, Jeerakam); 1 lemon Lemon juice; Oil (As reqd); Salt (As reqd)

Andhra Chicken Pickle

Andhra Chicken Pickle is an exotic tasty mixture of varied spices with chicken pieces. A perfect combo with steamed rice, Andhra Chicken Pickle is a very popular and sought after dish. Chicken lovers find the dish quite exciting as it is a change from the usual pattern of chicken dishes. Andhra Chicken Pickle has good storage period. Sharing an authentic Andhra Chicken Pickle, well illustrated in short simple sentences. Chicken pieces are marinated in a ginger garlic mixture and stir fried in low heat until cooked evenly. The spices are dry roasted and ground to a fine powder. Chilly powder, lemon juice and spice powder is added to the fried chicken pieces and mixed well. Check for spiciness and make adjustments as per requirements. Enjoy delicious Andhra Chicken Pickle with loved ones.

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Prep Time 30

Total Time 30

Cuisine Andhra

Servings people

Ingredients

250 g Chicken washed and drained, small even sized pieces including bones
Ginger garlic paste – 1/2 tbsp
1/2 tsp Turmeric
1/2 tbsp Red chilly powder
3/4 tbsp Coriander seeds
1/2 tsp Mustard seeds
1 tbsp Poppy seeds Kashakasha
Cinnamon stick half inch piece, Karugapatta
5 nos Cloves Grambu
1 no Cardamom Elakka
Cumin seeds A pinch, Jeerakam
1 lemon Lemon juice
Oil As reqd
Salt As reqd

Instructions

For preparing Andhra chicken pickle, first mix together turmeric and ginger-garlic paste in a bowl.
Add washed and drained chicken pieces to this mixture and coat well. Marinate for a few minutes.
Heat enough oil in a wide bottomed pan and add the marinated chicken pieces. Reduce the heat and cover with a lid. Fry for 2 minutes.
Remove the lid and fry the chicken pieces to a golden brown color. Keep stirring so that all the chicken pieces are evenly colored and cooked. Do not remove the chicken pieces from oil. Take care that the chicken pieces are not over fried. Set the chicken pieces aside to cool.
Dry roast all the spices individually: coriander seeds, mustard seeds, poppy seeds, cinnamon, cloves, cardamom and cumin seeds until a nice aroma comes out. Take care that the spices are not burnt which will make the Andhra chicken pickle taste bitter.
Cool the spices and grind all the spices together to a fine powder.
Heat the squeezed lemon juice in low flame for a few seconds. Warming of lime juice is required in Andhra chicken pickle for preservation needs.
Now add the ground spice powder to the chicken pieces in small quantities and mix well. Adjust the addition of spices as per spice levels.
Add dried chilly powder and mix well. Add lemon juice and required salt. Check for oil and if dry, add some oil.
Leave the Andhra chicken pickle aside for an hour and later transfer into a closed glass jar.
Andhra chicken pickle stays fresh for a month without refrigeration. Serve with steamed rice, dosas etc.