Traditional Heirloom Recipes- Mom's Chicken Pickle!

This pickle is one of my mom's signature dishes, it is a classic and is soooo delicious, anyone who tastes it once always keeps asking for more! I have earlier blogged about the mutton version of this pickle too.

The pickle is spicy, sour and has a touch of Goan vindaloo style to it I think, it is full of flavor and is very good with paranthas, bread, rice or even on its own as a snack, it is actually my mom's secret recipe and it took a huge amount of coaxing and cajoling to get it out of her!

INGREDIENTS-

• Boneless Chicken/Small sized Chicken pieces on the bone-1 kg


• Garlic-3 and a 1/2 whole heads peeled and ground to a paste


• Mustard oil-1 cup


• Red chillies whole-5


• Black cardamom-5


• Cinnamon sticks-3


• Cloves-7


• Cumin seeds-2 tbsp+1 tsp


• Cayenne pepper(deggi mirch)-1 tbsp


• Vinegar-1/2 to 3/4 cup


• Salt to taste

Method-

With a sharp knife chop boneless chicken into bite size pieces, Dry roast and grind all the dry masalas together except for red chillies, marinate mutton pieces in about half head of garlic and 1 tsp dry masala, leave for an hour.Now after an hour, heat oil in a pressure cooker add the cumin seeds and let crackle, next add the garlic paste, marinated mutton and all the rest of the ingredients except vinegar, dry roast the mutton for 5 minutes then close lid and give 4-5 whistles, let pressure drop by itself, DO not add any water.Open the lid and on medium flame dry roast the mutton, stirring all the time and adding vinegar little by little, till oil leaves sides of pan , add salt, keep frying till totally dry.

This pickle can be transferred to a clean container and will keep stored in the refrigerator for several weeks,IF it lasts that long!