Recipe

Chicken Pickle - Murg Achaar - North Indian, Punjabi Recipe

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Ingredients

Directions

Step #1 Mix chicken with chillis, turmeric & salt with half each of ginger & garlic paste.
Step #2 Rub into meat & let this stand for 30 mins.
Step #3 Heat oil to smoking point.
Step #4 Reduce heat & deep fry meat for 2-3 mins.
Step #5 Strain meat & set aside.
Step #6 Reheat oil & add asafoetida, 1 sec.
Step #7 Add onions & deep fry till golden.
Step #8 Add remaining spices & stir for a min.
Step #9 Add vinager, bring to a boil, add fried chicken & cook over high heat 3-4 mins Remove pot from heat & allow the meat to cool thoroughly.
Step #10 Tie muslin, cheese cloth to opening of jar & leave on kitchen counter for 6 hrs.
Step #11 Remove muslin & cover bottle with lid & store this in fridge.
Step #12 Always use a clean, dry fork or spoon to remove chicken from bottle.
Step #13 Do not allow any moisture to get into pickle.
Step #14 Consume within 60 days.
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