INGREDIENTS
1. Boneless Chicken - 1 Kg
2. Chilli Powder - 8-10 Teaspoons
3. Salt - 7 Teaspoons
4. Ginger Garlic Paste - 4 Teaspoons
5. Lemon Juice - 1/2 Cup
6. Mustard Seeds Powder - 2 Teaspoons
7. Cumin-Fenugrek Seeds Powder - 1 Teaspoon
8. Garam Masala Powder - 1/2 Teaspoon
9. Garlic Stems - 2
10. Curry Leaves - 1 Cup
11. Cumin Seeds - 2 Teaspoons
12. Mustard Seeds - 2 Teaspoons
13. Turmeric Powder - 1/2 Teaspoon
Normal chicken or boneless chicken could be used for making pickle. Here I used boneless chicken. Clean chicken and cut into pieces of desired size. Chicken needs to be deep fried first. Heat oil sufficient for deep fry in a pan. Fry chicken pieces in oil. Fry on medium flame by flipping and frying on all sides. Fry till chicken pieces turn brown. As chicken turns dark brown, move it into a bowl. Heat 4-5 tablespoons oil from the leftover oil after frying. Add 2 teaspoons mustard seeds, 2 teaspoons cumin seeds and fry. Add garlic cloves and fry. Add curry leaves and fry. Add 4-5 teaspoons ginger garlic paste and fry for a minute. Add 1/2 teaspoon turmeric powder and mix. Let the tempering cool down. To a mixing bowl, add 8-10 teaspoons chilli powder. Add 7 teaspoons salt or salt to taste, 2 teaspoons mustard seeds powder, 1 teaspoon cumin-fenugreek seeds powder, 1/2 teaspoon garam masala powder, 1/2 cup lemon juice and mix. Add tempering oil and mix. Add deep fried chicken and mix.
