Chicken Pickle - Murg Achaar - North Indian, Punjabi

Name: Chicken Pickle - Murg Achaar - North Indian, Punjabi
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Yield: 30 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1 kg chicken leg; 50 g ginger paste; 50 g garlic paste; 10 g chili powder; 5 g turmeric; 800 ml mustard oil; 2 g asafoetida powder; 200 g onions; 5 g black cardamom powder; 5 g cardamom powder; 20 g fennel powder; 10 g black cumin seeds; 5 g fenugreek seeds; 10 g mustard seeds; 3 g bay leaves; 400 ml apple cider vinegar

Chicken and apple cider vinegar come together in this South Asian pickle, fragrant with ginger and chilli and deep-fried until golden.

1 hr 15 min · Serves 30 · Medium

Method

Start cooking mode

Time: Prep 60 min · Cook 15 min · 75 min total
Difficulty: medium

1
Mix chicken with chili powder, turmeric and salt with half each of ginger and garlic paste. Rub into meat and let stand for 30 minutes.
30 min
2
Heat oil to smoking point. Reduce heat and deep fry meat for 2-3 minutes. Strain meat and set aside.
3 min
3
Reheat oil and add asafetida, 1 sec. Add onions and deep fry till golden. Add remaining spices and stir for a minute. Add vinegar, bring to a boil, add fried chicken and cook over high heat 3-4 minutes Remove pot from heat and allow the meat to cool thoroughly.
4
Tie muslin, cheese cloth to opening of jar and leave on kitchen counter for 6 hours. Remove muslin and cover bottle with lid and store in fridge.
360 min
5
Always use a clean, dry fork or spoon to remove chicken from bottle. Do not allow any moisture to get into pickle. Consume within 60 days.

Notes and swaps

Allergens: Not assessed yet. Check each ingredient if you have an allergy.
Swaps: apple cider vinegar: Malt vinegar is alcohol-derived, so this recipe uses apple cider vinegar.