Chicken Pickle - Murg Achaar - North Indian, Punjabi Recipe #135364
Chicken Pickle - Murg Achaar - A recipe from J. Indersinghkalra family. Very delicious.
1¼ hours | 1 hour prep
SERVES 30
- 1 kg chicken leg, cut in 1 1/2 inch pieces
- 50 g ginger paste
- 50 g garlic paste
- 10 g chili powder
- 5 g turmeric
- 800 ml mustard oil, available at Indian grocery store or vegetable oil
- 2 g asafetida powder
- 200 g onions, chopped
- 5 g black cardamom powder
- 5 g cardamom powder
- 20 g fennel powder
- 10 g black cumin seeds
- 5 g fenugreek seeds
- 10 g mustard seeds
- 3 g bay leaves
- 400 ml malt vinegar
- Mix chicken with chili powder, turmeric and salt with half each of ginger and garlic paste. Rub into meat and let stand for 30 minutes.
- Heat oil to smoking point. Reduce heat and deep fry meat for 2-3 minutes. Strain meat and set aside.
- Reheat oil and add asafetida, 1 sec. Add onions and deep fry till golden. Add remaining spices and stir for a minute. Add vinegar, bring to a boil, add fried chicken and cook over high heat 3-4 minutes Remove pot from heat and allow the meat to cool thoroughly.
- Tie muslin, cheese cloth to opening of jar and leave on kitchen counter for 6 hours. Remove muslin and cover bottle with lid and store in fridge.
- Always use a clean, dry fork or spoon to remove chicken from bottle. Do not allow any moisture to get into pickle.
- Consume within 60 days.
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5 stars