Chicken Pickle Murg Achaar North Indian Punjabi Food
CHICKEN PICKLE - MURG ACHAAR - NORTH INDIAN, PUNJABI
Make and share this Chicken Pickle - Murg Achaar - North Indian, Punjabi recipe from Food.com.
Provided by reya doucette
Categories Asian
Time 1h15m
Yield 30 serving(s)
Number Of Ingredients 16
Steps:
- 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.
- Heat oil to smoking point. Reduce heat and deep fry meat for 2-3 minutes. Strain meat and set aside.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 286, Fat 27.7, SaturatedFat 3.9, Cholesterol 27.7, Sodium 32.5, Carbohydrate 3, Fiber 0.8, Sugar 0.4, Protein 6.6
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