Wednesday, March 04, 2009

Achari (Pickled) Chicken

This is something which my mom discovered from an issue of Women's Era ( a long time ago) and wrote down the recipe, as it mentioned that this dish is quick to make and easy to carry when one is travelling to serve for a meal, be it lunch or dinner along with rotis, parathas, or plain old bread and butter.. We tried it out at home when she visited the last time and it was wonderful. Its named "Achari Chicken" in the copy of the magazine. Otherwise, we named it as "Pickled Chicken"


Boneless chicken - 500 gms
Turmeric (haldi) - 1 tsp
Ginger - garlic paste - 2 tbsps
Vinegar - 1 tsp
Salt - to taste
Oil - for frying


Vinegar - 2 tbsps
Coriander seeds (dhania) powder - 1 tbsps
Cumin seeds (jeera) powder - 2 tsp
Dry red chillies - 3 - 4
Peppercorns - 6 - 7
Cinnamon stick - 1" piece
Cardomoms - 4 - 5
Nutmeg (jaiphal) - 1/2
  1. Dry roast the ingredients for the "Spice Paste" and then wet grind these with vinegar.
  2. Sprinkle salt and turmeric on the chicken pieces and keep aside for 10 minutes. Drain out the water.
  3. Heat the oil in a kadhai (wok) / frying pan and deep fry the chicken pieces a few at a time till they are golden brown. Drain out the excess oil on a kitchen paper towel. Remove the oil from the kadhai, leaving only 3 tbsps.

  1. Mix in the ginger - garlic paste and fry for 1 minute on a medium flame. Lower the flame and mix in the Spice Paste. Continue to cook and stir for another 2 - 3 minutes till a fine aromas rises.
  2. Mix in the chicken pieces and continue to stir and cook on a low flame for another 7-8 minutes. Mix in the vinegar and stir gently. Cook for another 2-3 minutes and remove from the fire.
  3. Cool and pack in tiffin boxes and get set to enjoy this lip-smacking chicken dish which goes well with parathas or puris and stays good for 2 days (outside the fridge).

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