Chicken Pickle

Its very boring to have just rice with dal during weekdays. In the mornings its tough to prepare  breakfast and pack yummy lunch for office. In the last few weeks, i have started having small frequent meals and more healthy ones. This is filled with loads of protein. Yay!! I am happy, as this includes more chicken in my diet. I am not complaining:).  Here, i go with making chicken pickle to fullfill my weekday cravings. This is tangy, spicy filled with loads of flavours and to top it its very simple to make. This can be kept in fridge for close to 4 weeks. Try madi and let me know

Ingredients:

Boneless Chicken : 500 gms
Chilli powder : 3 tbsp
Mustard powder : 1 tsp
Menthya powder : 1tsp
Turmeric powder: 1/2 tsp
Garlic : 10 pods
Green chillies : 10 whole
Red chillies: 5 broken
Curry leaves
Lemon: 4
Mustard oil : 10 tbsp
Oil for deep frying
Salt: 2 tsp

Method:

Cut boneless chicken in to small pieces. Boil 2 litre water by adding 1 tsp salt , turmeric powder. Add chicken pieces to it. Once the chicken cooks well.Strain the chicken and keep aside.

Heat oil in a kadai. Fry the boiled chicken pieces.

In a bowl mix chilli powder, 1 tsp salt,mustard powder,menthya powder by adding lime juice

In a separate kadai, heat mustard oil, garlic, green chillies, red chillies, curry leaves.  Add the chilli powder mix. Mix well. Now add chicken and mix well.

After 5 min, remove from flame and let it cool down. Check salt and add accordingly.

Store in glass jar and keep in fridge

Note : Use dry spoons while using. This will increase the shelf life

How to make mustard and menthya powder
In a small kadai, dry roast separately menthya for a min. let it cool down. Remove this on to a plate. Now in teh same kadai, dry roast mustard until it splutters. Once both cool downs.

Grind to  fine powder.