Chicken pickle can be prepared in different styles using different ingredients. Whatever style we opt, chicken pickle is just awesome. Today I am posting Telangana chicken pickle which is prepared using chicken, tomato, tamarind and other spices. This pickles shell life is 10 days. Store the pickle in fridge for more shell life. This pickle was suggest by our family friend Mrs. Yadagiri Aunty. She is an expert in preparing pickles whether it is Veg or Non-veg.

Let’s go thru the process of preparing Telangana Chicken Pickle:

Ingredients:

Chicken (boneless)                                           1 kg

Curry leaves                                                      2 springs

Onion                                                               1

Turmeric powder                                              ½ tsp

Oil                                                                     2 cups

Coriander leaves (chopped)                             1 bunch

For grinding into paste:

Tamarind                                                          ¼ kg

Tomato                                                            ¾ kg

Ginger                                                             100 g

Garlic                                                               100 g

Cumin seeds                                                    3 tsp

Salt to taste                                                      ¾ cup

Red chilli powder                                              200 g

For grinding masala powder:

Dry coconut (grated)                                        1 small

Cloves                                                               7

Cardamom                                                      7

Cinnamon                                                       4

Method:

1. Wash and clean the boneless chicken pieces.

2. In a pan cook the chicken pieces without adding water and without putting the lid. Cook for about 7 – 8 minutes. Keep it aside.

3. Grind all the ingredients under grinding to fine paste. Keep it aside

4. Grind all the ingredients under grinding into masala powder. Keep it side.

5. In a pan heat 2 cups of oil for deep frying. Add to it cooked chicken pieces in batches and deep fry them. Keep it aside.

6. In another pan add 8 tsp of hot oil (i.e. the oil which was used for deep frying the chicken). Add curry leaves and fry. Now add chopped thin long onion slices and fry till brown. Add turmeric powder and saute.

7. Now add the ground paste and saute for 3 – 4 minutes on medium flame till the raw smell disappears.

8. Add finely chopped coriander leaves and saute.

9. Add deep fried chicken and saute for 5 minutes.

10. Add the masala powder and saute for 2 minutes. Put off the flame. Allow the chicken pickle to cool.

11. Transfer the pickle to air tight bottle. Top the pickle with the remaining oil which was used for deep frying the chicken pieces. Oil should always be above the chicken pickle as the pickle does not get spoil t.

Tasty and spicy Telangana chicken pickle is ready. It goes well as a side dish for rice, roti and poori.

Do refer for more Telangana Non- veg recipes:

TELANGANA CHICKEN CURRY

TELANGANA MUTTON CURRY

TELANGANA EGG CURRY

TELANGANA KEEMA CURRY