Lapp Lapp..........: CHICKEN PICKLE

I was thinking of trying this from so many years.... but was afraid......
but finally did it recently...... it came out damn good.....
And I suggest every chicken lover shud try this....

I started avoiding my curry , these days for lunch....... I'm njoying vth this pickle.... :)

INGREDIENTS:

Chicken - 500 gms ( boneless)

Coriander seeds - 2 Tbspn

Cloves - 8

Cinnamon - 2" piece

Cardamom - 3

Poppy seeds ( dry fried) - 1 tspn

Garlic - 10 pods

Ginger - equal quantity of garlic (approx 1 tbspn)

Water - 1 small glass

Turmeric - 1/4 tspn

Salt - 1/4 tspn ( while cooking chicken)

Oil - 100ml

Salt - 5 tspn ( while mixing pickle)

red chilli powder - 12 tspn ( I used Three mangoes brand)

Mustard Powder - 2 tspn

Fenugreek powder - 1/2 tspn

Lemon : 5

Ingredients for Tempering :-

Oil - 100 ml

Dry red chillies - 4

Cumin seeds - 1 tspn

Mustard seeds - 1/2 tspn

Curry leaves - 1 sprig

Asafoetida - 1/8 tspn

PROCEDURE:

1. Clean the chicken and cut into small cubes.

2. Heat a vessel and add a glass of water and bring it to boil .

3. When the water boils, add 1/4 tspn salt and 1/4 tspn turmeric .

Add chicken pieces slowly and cook it till done.

4. Now strain the chicken pieces and let it dry for 15 mins.

5.Mean while grind coriander seeds , cloves , cardamom , cinnamon and dry fried poppy seeds to a fine powder.

Now add ginger and garlic pieces to it and grind again.

6. Now heat 100ml of oil and fry all the chicken pieces till they turn golden brown.

7. Now add the ground masala powder to the fried chicken and fry for 3 mins.

Now switch off the stove.

8. Take a dry bowl and add salt , red chilli powder , mustard powder and fenugreek powder and mix nicely.

9. Add this mixture to the chicken and mix nicely

10. Take a dry bowl and squeeze the juice of 5 lemon .

Once the chicken is cooled add this lemon juice and mix nicely.

11. Now heat a pan , add 100ml of oil and make tempering by adding dry red chillies , cumin , mustard and asafoetida. Switch off stove and carefully add curry leaves .

Let this tadka cool completely.