Chicken Pickle - Murg Achaar - North Indian, Pun

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Chicken Pickle - Murg Achaar - North Indian, Punjabi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions