Chicken Pickle Recipe and Which Recipe Is Famous
Introduction
What Is Chicken Pickle?
Chicken pickle is a spicy, tangy Indian dish made by marinating and frying chicken pieces, then mixing them with flavorful spices and oils. It’s a perfect mix of juicy meat and strong flavors—just like a party in your mouth!
Why Is Chicken Pickle Loved?
Because it’s spicy, tasty, and lasts long. It’s perfect with rice or roti, and even travelers carry it when going far from home.
Ingredients Used in Chicken Pickle
Chicken
You need small chicken pieces—either with bone or boneless. Fresh is best! If you want a video tutorial for cutting chicken click here
Indian Spices
Spices like mustard seeds, fenugreek seeds, red chili powder, turmeric, and garam masala bring the real taste.
Oils and Preservatives
Gingelly oil (til oil) or sunflower oil is commonly used. Some add vinegar for longer shelf life.
Famous Chicken Pickle Styles
Andhra style pickle
Super spicy and tangy. It uses lots of red chili powder and garlic. Very famous across India.
Hyderabadi style pickle
Has a balance of spicy, sour, and salty flavors. It’s often made in Muslim households during festivals.
Kerala Style Pickle
This one includes curry leaves and coconut oil—gives a rich aroma and South Indian flavor.
Punjabi style Pickle
More on the tangy side, with mustard oil and ajwain. Less spicy than Andhra but very flavorful.
Step-by-Step Chicken Pickle Recipe (Andhra Style)
Ingredients List
500g chicken (small pieces)
1 tbsp ginger-garlic paste
1/2 tsp turmeric
Salt (as needed)
1 tbsp red chili powder
1 tbsp coriander powder
1 tsp garam masala
1 tbsp lemon juice
1/2 cup oil (gingelly or sunflower)
1 tsp mustard seeds
1/2 tsp fenugreek seeds
1/4 tsp hing (asafoetida)
Curry leaves – few
Preparation Steps
Marination
Marinate chicken with salt, turmeric, and ginger-garlic paste. Let it sit for 30 minutes.
Frying the Chicken
Heat oil and shallow fry chicken pieces till cooked and brown. Keep aside
Making the Masala
In the same oil, add mustard seeds, fenugreek, hing, and curry leaves. Fry well. Add chili powder, coriander powder, garam masala, and lemon juice. Mix on low heat.
Mixing and Final Touch
Add fried chicken to the masala. Mix well. Let it cook for 5 more minutes on low flame. Cool and store in an airtight jar.
Storage Tips
How to store
Keep it in a glass jar. Always use a dry spoon.
Self life
It stays good for 2 weeks outside and 1 month in the fridge.
Health Benefits and Risks
Benefits
* High protein
* Homemade version has fewer preservatives
* Can help spice up bland food
Cautions
* High in oil
* Very spicy—may not suit everyone
* Avoid if you have stomach issues
How to Serve Chicken Pickle
With Rice
Best with plain white rice or curd rice.
With Chapati
Use it like a side dish with chapati or paratha.
Chicken Pickle Vs Other Pickles
1. Taste Comparison – It’s meatier and spicier than mango or lime pickle.
2. Preparation Time – Takes longer to make, but worth it.
Homemade vs Store-Bought
1. Taste – Homemade always tastes fresher and better.
2. Ingredients Quality – You control the oil and spices—no chemicals or fake colors.
Chicken Pickle for Non-Indians
1. International Popularity – Many food lovers abroad enjoy chicken pickle now. Especially in the US, UK, and Gulf countries.
2. Flavor Adaptations – Some reduce spice or add soy sauce for a fusion taste.
Common Mistakes To Avoid
1. Overcooking Chicken – Makes it dry. Keep an eye while frying.
2. Using Wet Ingredients – Water can spoil the pickle. Everything must be dry.
Final Thoughts
Chicken pickle is not just food—it’s emotion, flavor, and comfort all in one. Whether you like it Andhra-style or Hyderabadi, one bite is enough to fall in love. For more recipes visit Tadkabite.com. Try making it at home—it’s fun, easy, and delicious!