Chicken Pickle


  • 1 – 1 1/2 pound boneless chicken (I prefer thighs)
  • 15 chopped garlic cloves
  • 3-4 dry red chilies (may use red pepper flakes)
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1 1/2 tablespoons garlic paste
  • 1 tablespoon red chili powder
  • 1/2 tsp turmeric powder
  • 3 tablespoons coriander powder
  • 1 tablespoon cumin powder
  • 1/2 tsp garam masala
  • 30 fresh curry leaves (dried is OK if you don’t have fresh)
  • 1 1/2 – 2 tablespoon salt
  • 2 lemons (squeezed)
  • Oil (3 cups)


  • Add chopped chicken, 1/4 tablespoon salt, 1/4 tablespoon turmeric power, 1/4 tablespoon chili powder in a bowl and mix well
  • In a large, heavy pot add 2 cups oil and heat on high flame (~ 5 minutes)
  • Add chicken, reduce heat to medium, and cook for 25 minutes or more (keep stirring – you want to cook out as much of the moisture as possible)
  • In another pot, heat 1 cup oil and add cumin seeds, mustard seeds, turmeric powder, curry leaves, crushed garlic and dry red chilis. Saute for a minute – keep flame on low.
  • Add the garam masala, coriander powder, cumin powder, chili powder, salt and mix well
  • Add the drained deep-fried chicken – mix well for 10 minutes
  • Add lemon juice and stir well
  • Turn off heat to let it cool
  • Store in an airtight container and refrigerate

If you keep this refrigerated, it should last up to two months.  The key is to remove all moisture (other than the lemon juice)

I owe this recipe to Mounika Gaddam – who I had the pleasure of working with and shared this recipe (after bringing in a sample that everyone loved) – Thank you Mounika!