Chicken Pickle Murg Achaar North Indian Punjabi Recipes

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CHICKEN PICKLE - MURG ACHAAR - NORTH INDIAN, PUNJABI



Chicken Pickle - Murg Achaar - North Indian, Punjabi image

Make and share this Chicken Pickle - Murg Achaar - North Indian, Punjabi recipe from Food.com.

Provided by reya doucette

Categories     Asian

Time 1h15m

Yield 30 serving(s)

Number Of Ingredients 16

1 kg chicken leg, cut in 1 1/2 inch pieces
50 g ginger paste
50 g garlic paste
10 g chili powder
5 g turmeric
800 ml mustard oil, available at Indian grocery store or 800 ml vegetable oil
2 g asafoetida powder
200 g onions, chopped
5 g black cardamom powder
5 g cardamom powder
20 g fennel powder
10 g black cumin seeds
5 g fenugreek seeds
10 g mustard seeds
3 g bay leaves
400 ml malt vinegar

Steps:

  • 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.

Nutrition Facts : Calories 286, Fat 27.7, SaturatedFat 3.9, Cholesterol 27.7, Sodium 32.5, Carbohydrate 3, Fiber 0.8, Sugar 0.4, Protein 6.6

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