• Chicken 1000 Grams
• Ginger paste 60 Grams…
• Garlic paste 60 Grams…
• Red chilly powder 10 Grams…
• Turmeric powder 5 Grams…
• Asafetida 5 Grams…
• Onions 200 Grams…
• Black cardomen powder 5 Grams…
• Green cardomon powder 5 Grams…
• Fennel powder 20 Grams…
• Black cumin seed 10 Grams…
• Fenugreek seed 5 Grams…
• Mustard seed 10 Grams…
• Bay leaves 3 nos…
• Malt Vinegar 400 ml..
• Mustard Oil 800 ml…
• Salt to taste…

Remove the skin, debone and cut into 1 1/2 inch pieces…

Mix red chilies, turmeric and salt with half each of the garlic and ginger paste…

Rub the chicken pieces with this marinate. Keep aside for 30 MINs…

Peel wash and finely chop the onions…

Heat oil to smoking point and reduce heat to medium and fry the marinated chicken for 2 to 3 MINs…

Remove chicken and strain the oil. Heat the strain oil in a separate kadhai, add asafoetida, stir for 15 seconds. Add onions and deep fry until golden brown…

Then add the remaining ginger and garlic paste and stir for 2 MINs add the remaning spices and stir for a minute…

Now add the vinegar bring to a boil, add the fried chicken and cook over high heat till oil floats on top…

Cool and transfer to a glass jar. Leave it in the sun for 2 days. Consume within 30 to 40 days…

NOTE: Ensure all moisture is removing from the Chicken pieces before pickling.

by Pak101.com (few years ago!) / 1055 views