Pickled chicken Recipes

How to Prepare / Make / Cook - Pickled chicken ?

1 ¼ kilo chicken. White vinegar. 50 grams each garlic and ginger. 1 tblsp. Turmeric powder. 8 tblsps. Mustard oil. 35 grams chilli powder. 15 grams each of shahjeera. Cardamoms and cloves. ¼ tsp. Each of nutmeg and mace. Salt to taste.

Disjoint chicken, but do not wash it. Place chicken in a basin and pour in enough vinegar to stand half an inch above the level of the chicken and set it aside for ten hours. Pound together all the spices. Grind ginger and garlic to a paste. Heat oil and fry ginger and garlic to a golden colour. Stir in spices and chicken along with vinegar. Cover and cook until all the vinegar is absorbed and the oil separates from the masala. Cool and put in airtight jar. Use it at once if you like. This pickle lasts for 6 months. You can also pickle pork and mutton in the same way.

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