Andhra Chicken Pickle | How to make Andhra Chicken Pickle

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By Priyanjali Joardar
Created on 11th May 2017
  • Andhra Chicken Pickle, How to make Andhra Chicken Pickle
Andhra Chicken Pickleby Priyanjali Joardar
  • Andhra Chicken Pickle | How to make Andhra Chicken Pickle (1 likes)

  • 0 reviews
    Rate It!
  • By Priyanjali Joardar
    Created on 11th May 2017

About Andhra Chicken Pickle

A simple chicken pickle recipe adaptated from Chef Sanjeev Kapoor's recipe

Andhra Chicken Pickle, a deliciously finger licking recipe to treat your family and friends. This recipe of Andhra Chicken Pickle by Priyanjali Joardar will definitely help you in its preparation. The Andhra Chicken Pickle can be prepared within 10 minutes. The time taken for cooking Andhra Chicken Pickle is 15 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Andhra Chicken Pickle step by step. The detailed explanation makes Andhra Chicken Pickle so simple and easy that even beginners can try it out. The recipe for Andhra Chicken Pickle can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Andhra Chicken Pickle from BetterButter.

  • Prep Time10mins
  • Cook Time15mins
  • Serves4People
Andhra Chicken Pickle

Ingredients to make Andhra Chicken Pickle

  • Boneless Chicken - 250 gm
  • Mustard seeds - 1 teaspoon
  • Turmeric powder - 1 teaspoon
  • Ginger garlic paste - 1 tablespoon
  • Red chilly powder - 1 tablespoon
  • Tamarind pulp - 1 teaspoon
  • Salt - to taste
  • Mustard oil - as required

How to make Andhra Chicken Pickle

  1. Marinate the chicken with salt and turmeric powder.
  2. Heat mustard oil in a kadhai. Add mustard seeds, when it splutters add the chicken pieces. Cook on high flame for 3 minutes.
  3. Reduce the flame, add ginger garlic paste, turmeric powder, red chilly powder. Cook for 7-8 minutes till the chicken pieces are cooked. Add tamarind paste, simmer for 2 minutes and turn off the flame. It can be stored in a glass jar for up to a week in refrigerator.
  4. Serve with white rice.

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