Скачать или смотреть Chicken pickle - పికల్‌ తినండి… రాక్షసి మాటలు కాదు Homemade Pickle, Made with Love

This isn’t just chicken pickle — it’s a jar full of memories, spice, and soul.

Made with tender chicken breast, slow-cooked and deeply infused with the fiery warmth of ginger, garlic, mustard seeds, curry leaves, and traditional Andhra spices, this pickle strikes the perfect balance between health and heat.

Unlike oily commercial versions, this homemade recipe is clean, made with love, and perfect for storing. Whether you pair it with hot rice, soft rotis, or even dosa, every bite gives you a taste of nostalgia — like how Amma would’ve made it, but with a modern touch.

No preservatives. No shortcuts. Just pure, punchy, protein-rich chicken pickle — where every spoonful reminds you that spice is an emotion.
Vahchef-Style Chicken Pickle Recipe

Ingredients:

For Chicken Prep:
• Boneless chicken (preferably breast or small pieces) – 500g
• Salt – to taste
• Turmeric – ½ tsp
• Water – enough to blanch

For Frying:
• Oil (preferably sesame or peanut oil) – 150 ml (approx.)
• Garlic – 2 tbsp, crushed or chopped
• Curry leaves – 2 sprigs

Spice Powders:
• Red chili powder – 2 tbsp (adjust to spice level)
• Mustard powder – 1 tsp
• Fenugreek powder (Methi) – ¼ tsp
• ground pepper – 1 tsp
• Cumin powder – ½ tsp

Acid & Preservative:
• Tamarind pulp – 3 tbs OR Lemon juice – 1/2 cup
• Apple cider vinegar or plain vinegar – 1 tsp (optional for longer shelf life)
• Salt – as needed

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Preparation:

1. Blanch the Chicken:
• Cut chicken into small pieces.
• Boil water with salt and turmeric.
• Add chicken and blanch for 3–4 mins (until it turns white, not fully cooked).
• Drain and pat dry.

2. Fry the Chicken:
• In a wide pan, heat oil.
• Add chicken pieces and fry on medium heat until golden and slightly crispy.
• Add curry leaves and garlic towards the end — let them crisp up.

3. Add Spices:
• Lower the flame.
• Add red chili powder, mustard powder, fenugreek powder, cumin, and ground pepper powder.
• Mix well to coat chicken evenly.

4. Add Sourness:
• Add tamarind pulp or lemon juice.
• Taste and adjust salt and spice.

5. Final Touch:
• Optional: Add 1 tsp vinegar if storing for long.
• Let the mixture cool completely.
• Store in a dry glass jar.