Chicken Pickles (Kukhura ko Achar)
Chicken pickle (often called Chicken Achar) is a fiery, tangy, and intensely flavorful, non-vegetarian delicacy popular in India and Nepal. It consists of boneless chicken pieces that are marinated, fried until crispy, and preserved in a blend of oil, vinegar, and various aromatic spices.
It pairs well with steamed rice, flatbreads (roti, naan, paratha), or as a spicy addition to sandwiches and wraps.
30min
Easy
Not spicy
Ingredients
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Directions
Sterilize the glass jars and their lids by boiling them in water for 10 minutes. Remove them from the water and let them air dry.
Cut the chicken into small pieces.
Finely chop the garlic cloves and the ginger.
Chop the onions.
Using a mortar, grind the ginger and the garlic to obtain a paste.
Chop the red dried chilies.
To prepare the marinade: place the chicken in a bowl with the salt, the red chili powder, the ginger and garlic paste and the lemon juice. Mix well and let it marinate for about an hour.
Heat the mustard oil in a pan and fry the chicken pieces until golden brown.
Place them on a plate, set them aside and let them cool.
You can take a little oil from the pan and put it in a bowl if too many.
Fry the onions in the pan.
When the onions begin to become translucent, add the cumin powder, the red dried chilies, the coriander powder, the timur powder, the garam masala and the turmeric powder. Mix well.
Add the white vinegar. Mix well.
Add the chicken to the pan with the reserved oil in a bowl. Mix well and make sure all the chicken pieces are well coated. Set aside and let the marinated chicken cool to room temperature.
Place the marinated chicken in a jar and store it in the refrigerator. You can eat it immediately, but letting it marinate for two more days will intensify the flavors.
It pairs well with steamed rice, flatbreads (roti, naan, paratha), or as a spicy addition to sandwiches and wraps.
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