Chicken Pickle * Kodi Mukkala Pachadi

Introduction

Chicken pickle, or "Kodi Mukkala Pachadi," is a spicy and tangy Indian delicacy that adds an extra burst of flavor to your meals. Traditionally made using chicken pieces, spices, and other ingredients, this pickle has become a household favorite, especially for those who enjoy rich, bold flavors. This recipe is a step-by-step guide to making a delectable chicken pickle that pairs well with hot plain rice or rotis. With a balance of spices and the right amount of heat, it promises to be a delicious addition to your meals.

 

Quick Navigation:

• Ingredients Chicken : 1 and 1/2 kg or Boneless Chicken : 1 kg
• Procedure
• Step 1: Cooking the Chicken
• Step 2: Frying the Cashews
• Step 3: Frying the Poppy Seeds
• Step 4: Frying the Mustard and Fenugreek Seeds
• Step 5: Frying the Spices
• Step 6: Frying the Coriander Seeds
• Step 7: Deboning the Chicken
• Step 8: Blending Cashews and Poppy Seeds
• Step 9: Blending Fenugreek and Mustard Seeds
• Step 10: Blending the Spices
• Step 11: Blending Coriander Seeds
• Step 12: Preparing Lemon Juice
• Step 13: Making Ginger and Garlic Paste
• Step 14: Frying the Chicken
• Step 15: Frying the Ginger Garlic Paste
• Step 16: Mixing Red Chilly Powder and Salt
• Step 17: Adding Salt
• Step 18: Adding Cashew and Poppy Seed Powder
• Step 19: Adding Coriander Powder
• Step 20: Adding Fenugreek and Mustard Seed Powder
• Step 21: Adding the Spice Powder
• Step 22: Adding Turmeric Powder
• Step 23: Adding Ginger Garlic Paste and Oil
• Step 24: Adding Lemon Juice
• Step 25: Final Mixing and Oil Addition
• Conclusion

 

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

Step 1: Cooking the Chicken

Cook cleaned chicken pieces with 1 tsp of turmeric powder and 1/2 tsp of salt until the water evaporates (do not add extra water).

Step 2: Frying the Cashews

Fry the cashews for 1 minute on high flame until golden brown.

Step 3: Frying the Poppy Seeds

Fry the poppy seeds for 1 minute on high flame.

Step 4: Frying the Mustard and Fenugreek Seeds

Fry small mustard seeds and fenugreek seeds separately for 1 minute each.

Step 5: Frying the Spices

Fry cardamom, cinnamon, and cloves for 1 minute on high flame.

Step 6: Frying the Coriander Seeds

Fry the coriander seeds for 2 minutes on high flame, then allow them to cool.

Step 7: Deboning the Chicken

Once the chicken is cooked, separate the bones from the chicken pieces.

Step 8: Blending Cashews and Poppy Seeds

Blend the fried cashews and poppy seeds together into a fine powder.

Step 9: Blending Fenugreek and Mustard Seeds

Blend the fried fenugreek seeds and mustard seeds into a powder.

Step 10: Blending the Spices

Blend the fried cloves, cinnamon, and cardamom into a powder.

Step 11: Blending Coriander Seeds

Blend the fried coriander seeds into a powder.

Step 12: Preparing Lemon Juice

Extract and filter the juice from 6 lemons.

Step 13: Making Ginger and Garlic Paste

Blend the ginger and garlic into a smooth paste.

Step 14: Frying the Chicken

Heat 1/4 kg oil in a frying pan and slowly add the boneless chicken pieces. Fry them until golden brown.

Step 15: Frying the Ginger Garlic Paste

Fry 100 grams of ginger garlic paste in the remaining oil for 2 minutes on high flame. Then turn off the heat and set it aside.

Step 16: Mixing Red Chilly Powder and Salt

Add 100 grams of red chili powder and 100 grams of salt to the fried chicken pieces.

Step 17: Adding Salt

Add 100 grams of salt to the chicken mixture.

Step 18: Adding Cashew and Poppy Seed Powder

Add 100 grams of cashew and poppy seed powder to the chicken mixture.

Step 19: Adding Coriander Powder

Add 100 grams of coriander powder to the mixture.

Step 20: Adding Fenugreek and Mustard Seed Powder

Add 1 and 1/2 tsp of fenugreek and mustard seed powder to the mixture.

Step 21: Adding the Spice Powder

Add the blended cardamom, cinnamon, and cloves powder to the mixture.

Step 22: Adding Turmeric Powder

Add 1 tsp of turmeric powder to the mixture.

Step 23: Adding Ginger Garlic Paste and Oil

Add the oil-fried ginger garlic paste, including the oil, to the mixture.

Step 24: Adding Lemon Juice

Allow the mixture to cool completely, then add 100ml of lemon juice. Make sure the ingredients are fully cooled before adding the lemon juice to avoid any bitterness.

Step 25: Final Mixing and Oil Addition

Mix all the ingredients thoroughly. Heat 1/4 kg of oil and pour it into the pickle for storage. For best results, store the pickle in an airtight container in the refrigerator.

Conclusion

Your spicy and flavorful chicken pickle is now ready to serve! Whether you pair it with hot rice or roti, this homemade pickle will add a delightful punch to your meals. Proper storage ensures the pickle stays fresh for a longer time, and you can enjoy this tangy treat for weeks. Remember to always use clean, dry spoons to maintain its freshness. Serve with plain hot rice or chapati for the best experience. Enjoy the bold, mouth-watering flavors!

Serve with Hot Plain Rice. Tastes amazing :)

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