Chicken Pickle

Andhra chicken pickle - Mix just a spoonful with a cup of rice.






Ingredients:
Boneless skinless chicken breasts - 2 lbs
Veg Oil - 1 tbsp

Red chili powder - 1 tbsp
Turmeric powder - 1/2 tsp
Salt to taste
Garlic-Ginger Paste - 2 tbsp
Veg Oil - 3/4 to 1 cup

Curry Leaves - 20 to 30
Garlic, chopped coarsely - 1 to 1 1/2 cup
Tamarind paste - 1 tbsp

Dry Roast - Ingredients:
Coriander seeds - 3 tbsp
Fenugreek seeds - 1/2 tsp
Sauf - 2 tbsp
Cumin seeds - 1 tbsp
Poppy seeds - 1/2 tbsp
Cloves - 6-8
Cinnamon sticks - 1 1/2 to 2 inches


Method:

• Dry roast Coriander seeds, Fenugreek seeds, Sauf, Cumin seeds, poppy seeds, cloves and cinnamon, separately on a low heat. Grind to make a coarse powder.
• Clean and pat dry the chicken breasts. Heat a heavy bottom pan and add 1 tbsp oil. Add the chicken and allow to sear for about half a minute on each side. Remove and set aside to cool. Cut into very small pieces. This step is to help make it easy to cut the chicken into small pieces. You may skip this step and cut the raw chicken into small pieces.
• Heat 1 cup of oil. Add chicken pieces, salt, red chili powder, turmeric powder and garlic ginger paste. Keep frying on a low to medium heat till the chicken pieces are well fried and all the water evaporates. This takes about 10 to 15 minutes.
• Add chopped garlic, tamarind paste, curry leaves and ground spices. Cook for 15 to 20 more minutes on low to medium heat. Cool and store in the refrigerator.