Chicken Pickle - Murg Achaar - North Indian, Punjabi

• chicken leg↗1 kg

  cut in 1 1/2 inch pieces

• ginger paste50 g
• garlic paste↗50 g
• chili powder↗10 g
• turmeric↗5 g
• mustard oil800 ml

  available at Indian grocery store or 800 ml vegetable oil

• asafoetida powder2 g
• onions, chopped↗200 g
• black cardamom powder↗5 g
• cardamom powder↗5 g
• fennel powder20 g
• black cumin seeds10 g
• fenugreek seeds5 g
• mustard seeds10 g
• bay leaves↗3 g
• ml malt vinegar400

Step-by-step instructions

1. 1

   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.

2. 2

   Heat oil to smoking point. Reduce heat and deep fry meat for 2-3 minutes. Strain meat and set aside.

3. 3

   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.

4. 4

   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.

5. 5

   Always use a clean, dry fork or spoon to remove chicken from bottle. Do not allow any moisture to get into pickle.

6. 6

   Consume within 60 days.