Chicken pickle is a savory Indian condiment made with juicy chicken chunks and a blend of spices. It has a balanced taste of spiciness, tanginess, and a hint of sweetness. Chicken pickle is nostalgic, reminding people of Indian cuisine and differs from typical Western chicken dishes. Its rich flavors boost the nutritional value of the chicken, adding protein, antioxidants, and healthy fats.
Chicken Pickle Ingredients
Chicken – I chose boneless chicken thighs as the main protein source. The meat held up well in the pickle.
Ginger – To add warmth and spice, I finely grated fresh ginger. Its flavor really came through.
Garlic – Minced garlic cloves gave amazing savory taste. Garlic is also good for you.
Chili peppers – For heat, I added sliced serranos. Adjust amount for your preferred spice level.
Salt – A good pinch of salt brought out the other flavors and acted as a preservative.
Oil – To cook the chicken, I used vegetable oil. It also helped the pickle last longer.
Turmeric – This gives the pickle its iconic yellow color. Turmeric is anti-inflammatory too.
Mustard powder – Pungent mustard powder enhanced the tanginess in a great way.
Lemon juice – A splash added bright acidity to balance everything perfectly.
Ingredients
- 500g boneless chicken
- 50g ginger
- 30g garlic
- 5-10 chili peppers (adjust based on desired spiciness)
- 2 tbsp salt
- 1/2 cup oil
- 1 tsp turmeric powder (optional)
- 1 tsp mustard powder (optional)
- 2 tbsp lemon juice (optional)
How I Made Chicken Pickle
First, I cut the chicken breasts into bite-sized pieces so they would cook evenly. Then, I placed them in a bowl.
To marinate the chicken, I mixed in some turmeric and salt. Letting it sit allowed the flavors to penetrate.
After marinating, I started cooking. I heated oil in a skillet over medium heat. Once hot, I carefully added the chicken pieces. I fried them until lightly browned and crispy, working in batches to prevent overcrowding.
Once all the chicken was cooked, I removed it from the pan. Next, I sautéed some sliced ginger, minced garlic, and chopped chilies in the same pan. The aromas filled the kitchen instantly.
Following that, I placed the cooked chicken back in the pan with the sautéed aromatics. I mixed everything together thoroughly.
Then, I experimented with adding turmeric powder, lemon juice, and mustard powder. It made the flavors even richer.
Letting the pickle cool to room temperature allowed the ingredients to mingle. I stored it in the fridge overnight before sampling. The flavors developed beautifully!
The results were a homemade pickle full of warmth, and complexity. It can be enjoyed as a condiment or snack. I’ll certainly make it again!