Chicken Pickle - Murg Achaar - North Indian, Punjabi

"Chicken Pickle - Murg Achaar - A recipe from J. Indersinghkalra family. Very delicious."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 15mins
Ingredients:
16
Serves:
30
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. there is no salt mentioned in ingrediants also qty of oil is overstated.final product very easy on the palate but lacked zing.
     
  2. Substitute for malt vinegar in Punjabi chicken pickle
     
Advertisement

RECIPE SUBMITTED BY

I am from India. My husband is Scott/Acadian French from Quinan/Tusket. My Father-law-law, Abel, taught me how to cook the simple but delicious country recipies of Nova Scotia. I enjoy sharing my recipies and love to hear from the wonderful diversity of the recipie world.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes