Chicken Pickle is a fiery and flavorful traditional Andhra delicacy made with slow-cooked chicken, aromatic whole spices, red chilli powder, and groundnut oil. The chicken is first cooked without oil, then fried until golden and mixed with freshly ground spice powder and lemon juice. This pickle tastes best after 2–3 days as the flavors mature, making it a perfect accompaniment with hot rice, curd rice, or dosa.
Ingredients
For Chicken
- Chicken – 1 kg (cleaned and medium pieces)
- Salt – ¼ tbsp
- Turmeric powder – ¼ tsp
For Spice Powder
- Coriander seeds – 2 tbsp
- Cumin seeds – 1 tbsp
- Fenugreek seeds – 1 tbsp
- Mustard seeds – 1 tbsp
- Cloves – 8
- Cinnamon – 2-inch piece
- Green cardamom – 3
For Frying & Mixing
- Groundnut oil – ½ kg
- Ginger garlic paste – 4 tbsp
- Curry leaves – few
- Red chilli powder – 1 cup
- Salt – ½ cup (adjust slightly if needed)
- Lemon juice – from 4 lemons
Preparation Method
Step 1: Cook Chicken Without Oil
- Add chicken, ¼ tbsp salt, and turmeric to a thick pan.
- Cook on medium flame without adding oil until all water evaporates.
- Stir occasionally to avoid sticking.
- Once dry, switch off the stove and keep aside.
Step 2: Prepare Spice Powder
- In a dry pan, add coriander seeds, cumin seeds, fenugreek seeds, mustard seeds, cloves, cinnamon, and cardamom.
- Dry roast on low flame until aromatic (do not burn).
- Cool completely and grind into a fine powder.
- Keep aside.
Step 3: Fry the Chicken
- Heat groundnut oil in a deep pan.
- Add cooked chicken pieces and deep fry on medium flame until golden and crisp.
- Remove chicken from oil and keep aside.
Step 4: Prepare Pickle Base
- In the same oil, add ginger garlic paste and curry leaves.
- Fry well until raw smell disappears.
- Add fried chicken pieces and mix well.
Step 5: Add Spices
- Add prepared spice powder and fry on low flame for 1–2 minutes.
- Switch off the stove completely.
- Now add red chilli powder and salt.
- Mix thoroughly while oil is still hot.
Step 6: Add Lemon Juice
- Allow the mixture to cool completely.
- Add lemon juice and mix very well.
Storage & Resting Time
- Store in a clean, dry glass or ceramic jar.
- Do not use wet spoons.
- Let the pickle rest for 2–3 days for best taste.
- Stays good for 15–20 days at room temperature and longer under refrigeration.
Tips
- Always add chilli powder after switching off the stove to avoid bitterness.
- Chicken must be completely moisture-free before frying.
- Groundnut oil gives authentic Andhra flavor—do not substitute.
- Taste and adjust salt slightly after 2 days if required.
Serving Suggestions
- Serve with hot steamed rice and ghee
- Tastes excellent with curd rice or plain dosa
- Can be used as a side dish for meals