Andhra Chicken Pickle

For a good many years I couldn’t get myself to eat chicken pickle or any non-veg pickle for that matter. Not until one Sunday when a friend invited me home for lunch (remember those combined studies days!). She coaxed me for a very long time with pleading looks, “Taste the gravy, at least”. And taste I did. I am ever grateful to her for getting me to taste this heavenly ‘Kodi Avakaya’. She even gave me a bottle of chicken pickle prepared by her grandmother to take home. I regret not asking for the recipe. One of the best chicken pickles I tasted to date.

The chicken pickle I’m posting today is a tried and tested special one that our family relishes with dosas, rotis and rice. Don’t cut corners and follow the instructions to the T and you can’t go wrong. Among the numerous Kodi Pachadi recipes I tried, this one is close to the flavor of my friend’s grandmother’s pickle recipe.

Andhra Chicken Pickle recipe

Prep & Cooking: 1 hr 15 mts

Cuisine: Andhra



1 kg chicken with bones, cut into bite sized pieces

1 1/2 tbsps ginger garlic paste

1 1/2 tbsps red chilli pwd

1/2 tsp turmeric pwd

juice of 3 lemons, heat for 3 mt and cool

1 1/2 – 2 tbsps salt (adjust)

4 tbsps oil

Dry roast and make a powder:

3 tbsps coriander seeds/dhaniyalu

1 tbsp cumin seeds/jeera

1 tbsp poppy seeds/khus-khus/ghasagasalu

1 1/2 tsps methi seeds/methulu/fenugreek seeds

6 cloves

2″ cinnamon stick

1 elaichi/cardamom

1 star anise

For tempering/poppu/tadka:

pinch of methi seeds

30 fresh curry leaves

3-4 dry red chillis

15 cloves garlic, slightly crushed

3/4 cup oil

1 Dry roast all the spices individually over low heat and cool. Once cool, combine all the dry roasted ingredients and grind to a fine pwd.
2 Heat 4 tbsps oil in a heavy bottomed vessel, add chicken, ginger garlic paste, red chilli pwd and salt and cook on high heat for 5 mts. Reduce heat to medium high and continue to cook till the oil separates and there is hardly any water content. This frying will take about 25 mts. This step is crucial to chicken pickle making. Keep stirring in between.
3 Heat 3/4 cup oil in another heavy bottomed vessel, add methi seeds, curry leaves, dry red chillis, crushed garlic and saute for a minute. Add the cooked chicken pieces along with any left over gravy and oil. Combine well. Add the ground spice pwd and combine well and cook on medium to high for 15-18 mts, stirring in between.
4 Add the cooled lemon juice and combine well and turn off heat. Cool and store in an airtight bottle and refrigerate.


Prepare this pickle when you have some time on hand and refrigerate it for a longer shelf life. The recipe I follow calls for heating of lemon juice so do not skip this step. Dry roast the spices well over low heat. Cloves, cinnamon, star anise and cardamom can be roasted together.

Andhra Chicken Pickle

  Prepare time:
 Serves: 2

 Main Ingredients:

  •  chicken


59 thoughts on “Andhra Chicken Pickle

  1. Sailu, makes my mouth water. I am not sure I can make chicken pickle with the chicken we get here (releases too much water unlike the chicken we get back home) but ofcourse I can try, it will vanish in a jiffy I am sure.

  2. Same here Sailu
    Even i couldnt get myself to eat chicken pickle until i tasted at friend’s… Never even thought it is as simple as you mentioned..
    I might give it a try for the first time….
    You always go an extra mile to make your readers run into the kitchen to TRY……………..

  3. Hi Sailu ,
    It’s highly impossible to me to get this chicken pickle as yours.
    What a colour????!!! Thank you Sailu. I’ll try after a few days,

  4. Its strange that i never knew that chicken pickle exists in this world !It looks so wonderful,and i m wondering what on earth i had being doing making pickles with just onions,turnips and raw mangoes.Bookmarked this recipe to surely try it out..and yeah i will take a plunge only when i have ample time and intact sanity,coz i dont want to go wrong with it!

  5. Same with me too…I am not able to get myself to eat chicken pickle even today. Looks like any other dry chicken dish. Will have to try some day.
    How long does the pickle stay? Can we use tamarind instead of the lime?

  6. We get a chicken pickle here ( swagat brand ) which is out of this world.

    This is so wonderful I can make home made chicken pickle. Thanks for the recipe

  7. My friend mom (Andra-ite) makes a wonderful chicken pickle… Ur recipe is pretty closer , I love this pickle, thanks for the wonderful recipe!

  8. Hi Sailu,
    Wow…this luks absolutely mouthwatering…I ve been thinking since the past week abt this recipe n wanted 2 ask u 2 post this n now to my utter surprise i see this….Thanx 4 posting this…..Naaa noooruuuu oooripothundhi……:)

  9. Sailu,

    What type of chicken did you use.The broiler or the free range one.Thanks for posting a great recipe.

    I used skinless broiler, Priti.

  10. Hi Sailu
    I tried your recipe.. but it turned out to be a chicken fry rather than pachadi. exactly followed the same steps with same measures as well. I was a bit dissapointed that it did not come as my friend’s mother in law prepared but we just had it as a tasty chicken fry for lunch on sunday afternoon.
    any suggestions ??


  11. Tired making this pickle last evening and it tasted awesome. Came out really well. Tried some wine with the pickle and turned out to be a real good dinner. Agreed the way to a mans heart is through his stomach.

    Thanks a lot for the receipe and would recommend people to definitly try this.


  12. Hi Sailu garu,

    The picture is really tempting. Do we need to add water while cooking the chicken as in step 2? As per the description I can see good chances of chicken being well fried rather than cooking. Pls clarify.

    While cooking chicken, it leaves water. I meant fry the chicken well till there is hardly any water content (since chicken leaves water while cooking). You do not add water to this recipe.

  13. This pickle was wonderfully delicious the first time we tried. We are making it again n again now….
    Most of your recipes we tried are excellent sailu. Thanks

  14. hi sailu

    i tried almost all ur receipes but i dint like this ….. the chicken is sooo hard that we are unable to bite also

    1. You probably did not fry carefully. Try again. Heat oil to 180 deg C and then fry. Hot oil will burn and inside will be raw while too cold will dry it out.

  15. This recipes is so interesting i would surely do this.i want to know can black peppercons can be added if so how much and also can we use gingelly oil or vegetable oil for this recipe. Please suggest.

  16. i tried u r recipe thats amazing if u dont mind can u post vankaya uragaya please send to my email thank u so much

  17. Hi sailu, thanks for the recipe, it sounds and looks yummy. Just cant wait to make n taste it. As we are in Aus, we dont get the same quality of chicken we do get back home. Thanks again, you made my day/days-TA

  18. Delicious! What is the reason for heating the lemon juice Sailu? Would that be to concentrate the juice…?


  19. Hi Sailu,

    You recommend heating the lemon juice. Would that be to concentrate the juice?

    So, so tasty! I think I am going to come up with a low fat version of a chicken fry with the same list of ingredients!


  20. i tried this recipie as mentioned i did roast ingredients second time until it was little more than brown and got your color as picture

  21. i tried this recipie as mentioned i did roast ingredients second time until it was little more than brown and got your color as picture

  22. Hi Sailu, does this recipe work for boneless chicken? cutting into bite sized pieces of chicken is too cumbersome in US..

  23. This pachadi looks like chicken fry. Noway it looks like pachadi. I liked the way preethi’s kitchen posted, looks like real storable oil soaked pickle. Yours could be tasting good, but it can’t b called pickle.

  24. Sailu – love your would be awesome, if you could calorie counts alongside. Watchful fans with diet concerns will love it

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