Chicken Pickle * Kodi Mukkala Pachadi

Recipe Prepared By

Smt Mani Kumari
*****
Article Written By



 

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 : Add 100 ml Lemon Juice



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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