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.
PREPARATION:
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.
COOKING:
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.
MATURING:
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.