Murgh Achaar: The Spicy chicken Pickle

  • Serving: 20
  • Difficulty:


  • Serving
    20 people
  • Preparation
    60 mins
  • Cook time
    15 mins
  • Passive time
    10 mins


  • 1 Kg Zappfresh Chicken Breast Boneless Diced

  • 50 gms Ginger Paste

  • 50 gms Garlic paste

  • 10 gms Red Chili Powder

  • 5 gms Turmeric

  • 4 Tbs. (Or as per taste) Salt

  • 800 ml Mustard Oil

  • 5 gms Asafoetida

  • 200 gms Onions

  • 5 gms Black Cardamom Powder

  • 5 gms Green Cardamom Powder

  • 20 gms Fennel Powder

  • 10 gms Black Cumin Seed

  • 5 gms Fenugreek Seeds

  • 10 gms Mustard Seeds

  • 3 nos Bay Leaves

  • 400 ml Malt Vinegar


Chicken Pickle works as a great, succulent accompaniment to any dish. Here’s a recipe for a sharp chicken pickle, its taste is enhanced by pounded mustard and fenugreek seeds.


THE CHICKEN: Unwrap your juicy Zappfresh Chicken breast Boneless Diced.

THE MARINATION: Mix red chilies, turmeric, and salt with half each of the ginger and garlic pastes. Rub the diced pieces with this marinade. Keep aside for 30 minutes.

THE ONIONS: Peel, wash, and finely chop.


Heat oil in a kadhai to a smoking point, reduce to medium heat and deep fry the marinated diced pieces for 2-3 minutes. Remove chicken and strain the oil. Heat the strained oil in a separate kadhai, add asafoetida, stir for 15 seconds, add onions and deep fry until golden brown. Then add the remaining ginger and garlic pastes, stir for 2 minutes, add the remaining spices and stir for a minute. Now add the vinegar, bring to a boil, add the fried chicken and cook over high heat for 3-4 minutes. Remove and cool.


Transfer the contents of the kadhai to a sterilized earthenware or glass jar, secure muslin around the opening of the jar and leave it in the sun or a warm place for 2 days. Remove the muslin and cover with a lid. Consume within 60 days.

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