Chicken Pickle - Murg Achaar - North Indian, Punjabi Recipe

Name: Chicken Pickle - Murg Achaar - North Indian, Punjabi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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
Heat oil to smoking point. Reduce heat and deep fry meat for 2-3 minutes. Strain meat and set aside.
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
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
Always use a clean, dry fork or spoon to remove chicken from bottle. Do not allow any moisture to get into pickle.
6
Consume within 60 days.

2262

kcal

Calories

211

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 kg chicken leg, cut in 1 1/2 inch pieces, 50 g ginger paste, 50 g garlic paste, 10 g chili powder, and more.

Yes, Chicken Pickle - Murg Achaar - North Indian, Punjabi falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Pickle - Murg Achaar - North Indian, Punjabi

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