Chicken Pickle | Murgh ka Achaar | Chicken Avakaya – Kodi Pachadi | Chicken Pachadi Andhra Style

Pickles & Chutneys | nonvegetarian

  • Prep Time 10 Mins
  • Cook Time 20 Mins
  • Resting Time 180 Mins
  • Servings 8


  • 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


  1. Add Salt and Turmeric to the Chicken and cook in a non-stick pan on a medium flame until water evaporates.
  2. Heat Oil and add the cooked Chicken and fry until the moisture evaporates from the Chicken and then set aside.
  3. In the remaining Oil, add the Ginger Garlic Paste and fry till the raw taste goes away.
  4. 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.)
  5. 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.
  6. 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.