Chicken Pickle:

Murgi Achaar. Kotti Oorugai. Kozhi Oorugai. Pickled Chicken.

Ingredients:

Chicken 1/2 kg ( with or without bones as you wish, but skinless and cut into small pieces)
Vegetable oil for deep frying
Ginger-garlic paste 3-5 spoons
Lemon juice 3 cups/vinegar 1 cup
Curry leaves
Mustard 1/2 spoon
Fenugreek seeds 1/2 spoon
Asafoetida 1/2 spoon

To be roasted and powdered each separately:

Mustard 1 cup
Fenugreek seeds
Coriander seeds 1 cup
Dry red chilies 1 cup
Cloves 5
Cinnamon 5

Method:

1. In a deep frying pan add oil. Maintain it on medium flame only. Once the oil is smoky hot. Add chicken pieces to it.

2. Deep fry them till reddish brown. Repeat the process to rest of the chicken. Once all the chicken is fried set them aside.

3. In the same oil add 1/2 spoon all mustard, fenugreek seeds, asafoetida, and ginger – garlic paste. Fry them well and further add the fried chickens now. To this add salt, turmeric and chili powder. Fry them altogether till the raw smell of garlic and chili powder is gone.

4. Add further all the powders (mustard, fenugreek, coriander, cinnamon and cloves) maintain the stove in low flame. Once the raw smell is gone. Take them off from stove.

5. Now place this in a wide bowl and allow it to cool. May be 5-6 hours.

6. Once the pickle is cool add either Lemon juice or vinegar. I always prefer lime juice. Mix them well. If needed one can add boiled sesame oil.