Gosht Ka Achar - Chicken Pickle | How to make Gosht Ka Achar - Chicken Pickle
About Gosht Ka Achar - Chicken Pickle
This is a pickle. Not a sabzi, a salan, nor a curry or a side dish. This is a relish, a pickle. To be had as an accompaniment. Not as a "whole" meal. Many techniques and instructions amalgamated into this one pickle.
Gosht Ka Achar - Chicken Pickle is a delicious dish which is enjoyed by the people of every age group. The recipe by Shalini Digvijay teaches how to make Gosht Ka Achar - Chicken Pickle step by step in detail. This makes it easy to cook Gosht Ka Achar - Chicken Pickle in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Gosht Ka Achar - Chicken Pickle at home. This amazing and mouthwatering Gosht Ka Achar - Chicken Pickle takes 20 minutes for the preparation and 45 minutes for cooking. The aroma of this Gosht Ka Achar - Chicken Pickle is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Gosht Ka Achar - Chicken Pickle is a good option for you. The flavour of Gosht Ka Achar - Chicken Pickle is palatable and you will enjoy each and every bite of this. Try this Gosht Ka Achar - Chicken Pickle and impress your family and friends.
Ingredients to make Gosht Ka Achar - Chicken Pickle
- 1 kg chicken on bone or boneless cut into even size pieces
- 250 ml mustard oil or olive oil
- 100 gms chopped ginger
- 100 gms chopped garlic
- 15 - 20 cloves garlic
- 400 gms onion, coarsly chopped
- 10 - 15 red and green chillies whole
- 50 ml lemon juice
- 100 ml vinegar
- 5 tbsp Panch Phoran
- 1 tsp Coriander powder
- 1 tsp Red chili flakes
- 1 tsp Cumin powder
- Salt 1 tbsp or to taste
- 2 tbsp Deghi mirch powder
- 2 tsp any vegetable oil
- 1 tsp turmeric powder
How to make Gosht Ka Achar - Chicken Pickle
My Tip:Make sure you use a clean spoon to remove pickle. Cover and keep refrigerated and the pickle will last a month. Honestly, mine never even lasts a week. It finishes so fast. You can use the leftover mustard oil to pour over your dal or fry your parantha in it. For homemade Panch Phoran powder grind 1 tbsp each saunf or aniseed, jeera or cumin seed, methi dana or fenugreek seeds, Kalonji or nigella seed, rye Dana or mustard seeds.