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
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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.
Note:
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.
By sailu • Nov 5th, 2008 • Category: All Recipes, Andhra Recipes, Indian Chicken Recipes, Non-Vegetarian Recipes, Pickles
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.
Just droolishly delicious. I too have never had chicken pickles, but seeing the pic i am sure i will love it.
I have had prawns pickle, when i was in Kerala.
Nice one Sailu.
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……………..
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,
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!
A very nice recipe. I have tasted chicken pickle.
Let me see if it tastes the same.
Thanks for the recipe. Sarah
Never heard of such a pickle.Sounds yummy n spicy.
Hi sailu,chicken pickle is making me hungry..and awesome..i will try
Hey Sailu, it looks so Yummy!!!
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?
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
My friend mom (Andra-ite) makes a wonderful chicken pickle… Ur recipe is pretty closer , I love this pickle, thanks for the wonderful recipe!
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……:)
Very interesting recipe.. I have only tasted fish pickle once. Chicken pickle, I even heard for the first time!
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.
Hi Sailu…
Great recepie…i will try it out….I will follow your mouth watering recepie to the word…Thank you
i think this is the first time my mouth watered after seeing a pic on a blog. like really really watered
yummmm
Hi Sailu,
will this pickle stay out for a day or 2?
If you refrigerate, it will stay longer.