Chicken Pickle * Kodi Mukkala Pachadi
Recipe prepared by Smt Mani Kumari
*****
Article written by Lakshmi Aparna
Ingredients
Chicken : 1 and 1/2 kg or Boneless Chicken : 1 kg
Salt : 100 grams
Karam (Red Chilly Powder) : 100 grams
Pasupu (Turmeric Powder) : 2 tsp
Dhaniyala (Coriander Seeds) : 100 grams
Gasagasalu (Poppy Seeds) : 50 grams
Jeedipappu (Cashew) : 50 grams
Allam (Ginger) : 50 grams
Velullipayalu (Garlic) : 50 grams
Sanna Aavalu (Small Mustard Seeds) : 1 tsp
Menthulu (Fenugreek Seeds) : 1/2 tsp
Lavangalu (Cloves) : 15 - 20
Dalchina Chekka (Cinnamon) : 2 cm
Yalukalu (Cardamom) : 15
Nimmakayalu (Lemon) : 6 big
Oil : 1/2 kg
Procedure
I used regular Chicken along with the bones
Step 1 : Cook cleaned Chicken pieces adding 1 tsp Turmeric Powder and 1/2 tsp Salt till water is evaporated (do not add extra water)
Step 2 : Fry Cashews for 1 min in high flame
Step 3 : Fry Poppy Seeds for 1 min in high
Step 4 : Fry Small mustard Seeds and Fenugreek Seeds Separately for 1 min
Step 5 : Fry Cardamom, Cinnamon, Cloves for 1 min in high flame
Step 6 : Fry Coriander Seeds for 2 min in high flame
Let them cool
Step 7 : Once Chicken is cooked , Separate the bones from chicken
Step 8 : Blend fried Cashews and Poppy Seeds at a time into powder
Step 9 : Blend fried Fenugreek Seeds and Mustard Seeds at a time into powder
Step 10 : Blend fried Cloves, Cinnamon & Cardamom at a time into powder
Step 11 : Blend fried Coriander Seeds into powder
Step 12 : Extract and filter juice from 6 Lemons
Step 13 : Blend Ginger & Garlic into Paste
Keep them in a separate bowl
Step 14 : Heat 1/4 kg Oil in a frying pan, slowly add boneless Chicken Pieces to it
Step 15 : Fry till golden color in high flame, once fried take them in a big mixing bowl
Step 16 : Fry 100 grams Ginger garlic paste in the remaining heated oil for 2 min in high flame. Off the flame & keep it aside
Step 17 : Add 100 grams Red Chilly Powder to fried Chicken pieces
Step 18 : Add 100 grams Salt
Step 19 : Add 100 grams Cashew & Poppy Seeds Powder
Step 20 : Add 100 grams Coriander Powder
Step 21 : Add 1 and 1/2 tsp Fenugreek & Mustard Seeds Powder
Step 22 : Add Cardamom, Cinnamon, Cloves Powder
Step 23 : Add 1 tsp Turmeric Powder
Step 24 : Add Oil fried Ginger garlic paste (With Oil)
Step 25 : Let it completely cool down and add 100ml Lemon Juice (adding Lemon Juice to hot ingredients may turn it bitter)
Step 26 : Mix all the ingredients properly, Heat 1/4 kg oil and add to the pickle for storage (It is best to store in Refrigerator in a air-tight container)
Spicy and tasty Chicken Pickle is ready :)
Serve with Hot Plain Rice. Tastes amazing :)
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