Chicken Pickle | Murgh ka Achaar | Chicken Avakaya – Kodi Pachadi | Chicken Pachadi Andhra Style
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Chicken Pickle | Murgh ka Achaar | Chicken Avakaya – Kodi Pachadi | Chicken Pachadi Andhra Style - This Andhra-style Chicken Pickle is so tasty that you could just go on eating it. Here is a detailed recipe of the Chicken Pickle with images and a video.
Telugus love their pickles and chutneys. There are practically hundreds of Pickles. This Chicken Pickle is one of them. When you are undecided on what curry to make, just make this Chicken Pickle and all you need is just an Omelet and some Curd and it is a full meal.
Telugus make Chicken Pickle in various ways. Here is how I make it and also check the tips for the variation in recipe.
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Tips
Chicken:
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This Pickle needs a Broiler Chicken more than a country chicken. The country chicken has less meat and more bones for the Pickle.
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The Chicken needs to be cooked in a non-stick pan or in a cooker on a high flame to two whistles, until the moisture evaporates. It needs to be cooked until the Water evaporates only. Too much cooking takes away the taste and the pieces will get mashed.
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If the Chicken pieces are fried too much, they become too hard. And the Pickle does not taste too good.
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The Pickle can be eaten instantly too. But, the pieces get softened by the fourth day and the pieces will nicely absorb the Oil, Salt and spice.
Salt-Mirchi Powder:
For ½ kilo of Pickle, take equal parts of Salt and Mirchi Powder. I have used the Pickles Mirchi but you could use the regular Mirchi Powder too. But you may need to add a little extra. The Pickles Mirchi powder has a nice colour and you get it readymade in the market.
Garam masala:
Some people add a little bit of Garam Masala in the Pickle. Or they fry Cinnamon and Cloves in Oil and add it to the Pickle. I have used neither but you could, if you prefer the spice.
Chicken Pickle | Murgh ka Achaar | Chicken Avakaya – Kodi Pachadi | Chicken Pachadi Andhra Style - Recipe Video
Chicken Pickle | Murgh ka Achaar | Chicken Avakaya – Kodi Pachadi | Chicken Pachadi Andhra Style
Prep Time 10 mins- Cook Time 20 mins
- Resting Time 3 hrs
- Total Time 3 hrs 30 mins
Servings 8
Ingredients
- 1 kilo Broiler Chicken
- 400 ml Oil
- 5 tbsp Ginger Garlic Paste (60 gm)
- 50 gm Salt
- 50 gm Pickles Mirchi Powder
- 1 tsp Fenugreek Powder
- 3 tbsp Lemon Juice
- 1 tsp Turmeric
Instructions
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Add Salt and Turmeric to the Chicken and cook in a non-stick pan on a medium flame until water evaporates.
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Heat Oil and add the cooked Chicken and fry until the moisture evaporates from the Chicken and then set aside.
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In the remaining Oil, add the Ginger Garlic Paste and fry till the raw taste goes away.
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Then in the Ginger Garlic paste, add the fried Chicken, Fenugreek Powder, Salt and Mirchi and boil once. Then switch off the stove and let it cool fully. (If you like you could add 1 tsp Garam Masala along with the Mirchi powder.)
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In 3-4 hours, the Pickle will fully cool and the Oil will come to the surface. Then add Lemon Juice, mix well and take out the Pickle into a bottle. If you let the Pickle marinate for 3 days, then the pieces will soften and the Salt, spice and sourness will be absorbed.
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The Pickle can be eaten immediately too but the pieces will be hard and will not absorb the Salt and Mirchi. This Pickle stays fresh for 3 months in a refrigerator and outside for 2 months.
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