Chicken Pickle | Chicken Pachadi

Step 1

Take 1 kg boneless chicken and add 1/4 teaspoon turmeric powder, 1 teaspoon salt, 1 teaspoon ginger garlic paste. Mix well and leave it aside for 15 minutes.

Step 2

Add the marinated chicken to the cooking pot and boil until all the water evaporates.

Step 3

In a pan, add 3 tablespoons coriander seeds, 2 tablespoons jeera, 1/2 teaspoon methi seeds, and dry roast for 2 minutes.

Step 4

Add the spices to the grinder and make a fine powder.

Step 5

Heat 2 cups of peanut oil in a pan and add 1 teaspoon shah jeera, 3 cinnamon sticks, 6-7 cloves, 5 elachi. Mix for 30 secs.

Step 6

Add the boiled chicken to the oil and fry it until the chicken is brown.

Step 7

Add 3 tablespoons of ginger garlic paste and sauté for a minute.

Step 8

Put the heat on low flame, add spices powder, 4 teaspoons red chili powder, 1 1/2 teaspoon salt, and 1 tablespoon garam masala. Mix well and turn off the stove.

Step 9

Add 1/4 cup lemon juice and mix well.

Step 10

Store it in an airtight container. Serve it with hot steamed rice.