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Chicken Pickle

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Adjust Servings:
1 kg – boneless chicken
1/4 tsp – fenugreek seeds powder
1 tsp – mustard powder
1 cup – red chili powder
15 cloves – garlic paste
1 cup – lemon juice
salt – to taste
water – as required
oil – as required to fry

Nutritional information

96.64 g
232.69 g
51.11 g
4960 mg
672 mg

Chicken Pickle

  • Non Veg
  • 45 mins
  • Serves 20
  • Medium



For thousands of years and perhaps since the beginning humans have always been busy inventing something new. Food is also an invention. From eating raw meats to eating cooked food has been a long journey for humanity. Before the refrigerator was invented, people would follow a lot of methods to preserve the food. Pickling on was one of the methods to store the food for a longer period. Pickle comes from Dutch work ‘pekel’ which means salt water.

South India is famous for its pickles that has a unique combination of tangy taste and rich spices. Chicken, the most primary source of meat for the non-vegetarians, is famous for curries. Chicken pickle, is originated from Andhra Pradesh and Telangana and has quickly become famous in rest of the Indian states and is catching up to the Americas and Europe too.

Health benefits

As chicken meat is lean and contains essential omega 3 fatty acids, it is beneficial for a healthy heart. Chicken also helps to lower cholesterol levels. According to the research, chicken contains selenium, one of the powerful antioxidants that can control free radicals and improve your immune system.

Eating pickles, in general, can benefit your health and provide energy, protein, carbohydrates, fibers, and essential vitamins. Pickles naturally work as antioxidants, probiotics which are the gut-friendly antibiotics and also helps in digestion.

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How to make Chicken Pickle

  • Cut the boneless chicken into small pieces
  • In a pan add water. Boil it and add chicken to it.
  • Once cooked transfer into a plate.
  • In a separate pan, add oil as required to fry.
  • Add the cooked chicken pieces into the oil and fry it. Transfer into a bowl.
  • Add fenugreek powder, mustard powder, red chili powder, salt, garlic paste, lemon juice to the fried chicken and mix it well.
  • Taste the pickle and add additional salt or chili powder as per your taste.
  • Let the pickle cool down then transfer into a dry jar.


  • 4,000 years ago, the Egyptians built brick incubators which could hold 10,000 chicks at a time.
  • More than half of all chicken entrees ordered in restaurants are for fried chicken.
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