Chicken Pickle

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.

How I Made Chicken Pickle 

Prepare the Chicken: Start by cutting 500g boneless chicken into small, bite-sized pieces. The smaller the pieces, the quicker they’ll cook and absorb the marinade. Place the chicken pieces in a bowl and sprinkle with 1 tsp turmeric powder and 2 tbsp salt. Let the chicken marinate for about 15-20 minutes. This allows the flavors to penetrate the meat.

Cook the Chicken: Heat 1/2 cup oil in a skillet over medium heat. Once the oil is hot, add the marinated chicken pieces in batches to avoid overcrowding the pan. Fry the chicken until it is golden brown and crispy on the outside. This usually takes about 5-7 minutes per batch. Once the chicken is cooked, remove it from the pan and set it aside.

Sauté the Aromatics: In the same skillet, add 50g ginger (sliced), 30g garlic (minced), and 5-10 chili peppers (chopped). Sauté for a few minutes until the ginger and garlic are fragrant and the chilies release their aroma. This step helps to infuse the oil with the flavors of the ginger, garlic, and chilies.

Combine Chicken and Aromatics: Once the aromatics are sautéed, return the fried chicken pieces to the skillet. Mix well, ensuring the chicken is coated with the ginger, garlic, and chili mixture.

Add Additional Spices (Optional): At this stage, you can add 1 tsp mustard powder and 2 tbsp lemon juice to enhance the flavor of the pickle. Turmeric is optional, but it gives a vibrant color and earthy undertone to the dish. Stir everything together thoroughly to ensure the chicken is evenly coated with all the spices and aromatics.

Cool and Store: Let the pickle cool to room temperature. The flavors will deepen and intensify as the dish rests. Once cooled, transfer the chicken pickle into an airtight jar and refrigerate it for at least overnight. The pickle will develop more flavor as it sits.

Serve and Enjoy: After allowing the pickle to sit, it’s ready to serve! You can enjoy it as a condiment, on bread, or even as a snack. It pairs well with steamed rice, naan, or any Indian bread.

Pro Tips

Use Fresh Aromatics:
Fresh ginger and garlic enhance the flavor profile of the pickle. Don’t substitute with dried garlic or ginger powder as it may not give the same aromatic richness.

Adjust Spice Levels:
The heat from the chilies is the main spice in this pickle. Adjust the quantity of chilies based on your preference. If you prefer a milder version, reduce the number of chilies or use milder green chilies.

Use Cold-Pressed Oil:
The choice of oil affects the flavor of the pickle. Cold-pressed mustard oil or vegetable oil is ideal for this recipe as it has a neutral flavor and helps preserve the pickle well.

Marinate the Chicken Longer:
If you have the time, marinate the chicken for 1-2 hours instead of 20 minutes for more depth of flavor. The longer the chicken sits with the spices, the better it will taste.

Increase Shelf Life:
To preserve the pickle for a longer time, you can add more salt and lemon juice. Salt acts as a preservative, and acidity helps the pickle stay fresh.

Variations 

Smoky Chicken Pickle: For a smoky flavor, you can smoke the chicken by placing a hot coal in a small bowl inside the jar and adding a bit of ghee over it. Cover the jar immediately and let it sit for a few hours. This infuses a smoky aroma into the pickle.

Add Curry Leaves: Add fresh curry leaves while sautéing the ginger, garlic, and chilies. The curry leaves add an authentic touch and additional flavor.

Sweet and Spicy Version: For a sweet and spicy chicken pickle, you can add jaggery or sugar to balance out the heat. Adding a small amount of vinegar will also give it a tangy flavor.

Add Spices: Experiment with garam masala, cumin powder, or fennel seeds to alter the flavor profile of your pickle. These spices bring complexity and aroma to the dish.

Ingredient Substitutes

Chicken: If you don’t have boneless chicken, you can substitute with boneless chicken thighs for extra flavor and juiciness. Paneer or tofu can be used as a vegetarian substitute.

Chili Peppers: If fresh chilies are unavailable, you can use chili powder or cayenne pepper. Adjust the quantity based on your preferred heat level.

Mustard Powder: If mustard powder is not available, you can use mustard seeds. Just dry roast them and grind them into a fine powder.

Lemon Juice: If lemon juice is not available, substitute with tamarind pulp or vinegar to achieve the flavor.

More Recipes

• Knorr Chicken And Rice Bake With Cream Of Chicken Soup
• Oven Baked Chicken with Lipton Onion Soup Mix
• Crockpot Chicken Green Beans And Potatoes With Onion Soup Mix
• Baked Chicken With Cream Of Mushroom Soup And Vegetables