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.
Ingredients
- 500 g boneless chicken
- 50 g ginger
- 30 g 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
Instructions
- 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.
Notes
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.
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.