Chicken achari- pickle.

Chicken Achari- pickle (Can be stored for 2 months)

Ingredients

Chicken (with bone or without your wish) I used boneless and skinless.	1 kg
Ginger paste (make it fresh at home)	50 g
Garlic paste (make it fresh at home)	50 g
Red chilli powder	10 g
Turmeric	5 g
Mustard oil (please use this oil, you can easily get this from any Indian grocery store)	800 ml
Hing	2 g
Red onion (finely chopped)	2 medium size
Black cardamom powder	5 g
Cardamom powder	5 g
Fennel seeds	20 g
Black cumin seeds	10 g
Fenugreek seeds	5 g
Mustard seeds	10 g
Bay leaves	3 g
Malt vinegar	400 ml

Method:

Wash chicken properly and make sure you dry it well with the help of cotton cloth.

Now take a bowl add chicken, chili powder, turmeric and salt with half each of ginger and garlic paste. Rub it well on chicken and let stand for 30 minutes.

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

Reheat oil the above oil and add hing for 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 chicken to cool thoroughly.

Tie muslin cloth to opening of jar and leave on kitchen counter for 6 hours. Remove muslin and cover bottle with lid and store in fridge.

Tips:

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.

I always use thick bottom wok for preparing this pickle. And when use the wok make sure its completely dry and clean.