Authentic Chicken Pickle Recipe – South Indian Spiced & Tangy

Last Updated on 2 months by Neha Deshmukh

Authentic Chicken Pickle Recipe – South Indian Spiced & Tangy

Hey everyone! If you’re anything like me, you absolutely love a good pickle. And not just any pickle – a deeply flavorful, tangy, and spicy South Indian chicken pickle. This recipe is one I’ve been perfecting for years, and it’s a guaranteed crowd-pleaser. It’s a little bit of work, but trust me, the end result is SO worth it. It’s the kind of dish that makes plain rice feel like a feast!

Why You’ll Love This Recipe

This chicken pickle (known as koli achaar in some regions) is a burst of South Indian flavors in every bite. It’s spicy, tangy, and incredibly aromatic, thanks to a special blend of spices. It’s perfect as a side dish, a condiment, or even a flavorful addition to sandwiches and wraps. Plus, it keeps well in the fridge, so you can enjoy it for days!

Ingredients

Here’s what you’ll need to make this delicious chicken pickle:

• 1 kg chicken with bones, cut into bite-sized pieces
• 1.5 tbsp ginger garlic paste
• 1.5 tbsp red chili powder
• 0.5 tsp turmeric powder
• 3 lemons, juice (heated for 3 minutes and cooled)
• 1.5-2 tbsp salt (adjust to taste)
• 4 tbsp oil (for marinating the chicken)
• 3 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 tbsp poppy seeds
• 1.5 tsp fenugreek seeds
• 6 cloves
• 1 2-inch cinnamon stick
• 1 cardamom pod
• 1 star anise
• 1 pinch fenugreek seeds (for tempering)
• 30 fresh curry leaves
• 3-4 dry red chilies
• 15 garlic cloves, slightly crushed
• 0.75 cup oil (for tempering)

Ingredient Notes

Let’s talk about these ingredients for a sec! Getting these right makes all the difference.

• The Spice Blend: The heart of this pickle is the homemade spice powder. Don’t skip this step! Dry roasting each spice individually really brings out their flavor. I usually do this in a heavy-bottomed pan on medium heat, watching carefully so they don’t burn.
• Fenugreek Seeds (Methi): These little seeds add a unique, slightly bitter flavor that’s essential to South Indian cooking. A little goes a long way, so don’t overdo it!
• Chili Power: The type of red chili powder you use will affect the heat level. Kashmiri chili powder gives a vibrant color with mild heat, while Byadagi chili powder offers a similar color with a bit more kick. Feel free to experiment!
• Heating the Lemon Juice: This is a trick my grandmother taught me. Heating the lemon juice for a few minutes and then cooling it helps mellow out its acidity and prevents the pickle from becoming too sour. It also helps with preservation.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Spice it Up: First, dry roast the coriander seeds, cumin seeds, poppy seeds, fenugreek seeds, cloves, cinnamon, cardamom, and star anise individually until fragrant. Let them cool completely, then grind them into a fine powder. Set aside.
2. Marinate the Chicken: In a bowl, combine the chicken pieces with ginger-garlic paste, red chili powder, turmeric powder, salt, and 4 tablespoons of oil. Mix well and let it marinate for at least 30 minutes.
3. Sauté the Chicken: Heat a large pan over high heat. Add the marinated chicken and cook for about 5 minutes, stirring constantly. Then, reduce the heat to low, cover, and simmer for another 25 minutes, or until the chicken is cooked through and the oil starts to separate from the sides.
4. Temper the Flavors: While the chicken is simmering, prepare the tempering. Heat ¾ cup of oil in a separate pan. Add a pinch of fenugreek seeds, curry leaves, dry red chilies, and crushed garlic. Sauté for about a minute until the curry leaves are crispy and fragrant.
5. Combine & Cook: Add the cooked chicken and the ground spice powder to the tempering. Mix well and cook for 15-18 minutes, stirring frequently, until everything is well combined and the pickle starts to thicken.
6. Finish & Cool: Stir in the cooled, heated lemon juice. Give it a good mix and let the pickle cool completely before transferring it to an airtight jar.

Expert Tips

• Don’t Rush the Cooling: Letting the pickle cool completely before jarring is crucial. It helps prevent condensation and keeps the pickle fresher for longer.
• Use a Clean, Dry Jar: Make sure your jar is completely clean and dry to avoid any mold growth.
• Oil is Your Friend: The oil acts as a preservative, so don’t skimp on it!

Variations

• Vegan Adaptation: Swap the chicken for mushrooms (like oyster mushrooms) or jackfruit for a delicious vegan pickle.
• Spice Level: Adjust the amount of red chili powder to your liking. For a milder pickle, use 1 tbsp. For a spicier kick, go up to 2 tbsp or add a few extra dry red chilies.
• Festival Adaptations: This pickle is a staple during festivals like Pongal and Onam in South India. My family always makes a big batch for these occasions!

Serving Suggestions

This chicken pickle is incredibly versatile! Here are a few ideas:

• Serve it with a simple bowl of steamed rice.
• Enjoy it with roti or paratha.
• Use it as a filling for sandwiches or wraps.
• Add a spoonful to your yogurt for a flavorful dip.

Storage Instructions

Store the chicken pickle in an airtight jar in the refrigerator. It will last for up to 2 weeks, but honestly, it rarely lasts that long in my house!

FAQs

1. What type of chicken cut is best for this pickle?

I prefer using bone-in chicken pieces, like thighs and drumsticks, as they stay moist and flavorful during the cooking process. But you can use boneless chicken if you prefer.

2. Can I adjust the spice level of this pickle?

Absolutely! Feel free to adjust the amount of red chili powder and dry red chilies to suit your taste.

3. How long does this chicken pickle last in the refrigerator?

Properly stored in an airtight jar, it should last for up to 2 weeks.

4. What is the purpose of heating the lemon juice?

Heating the lemon juice mellows out its acidity and helps with preservation.

5. Can I use store-bought spice powder instead of making my own?

While you can, the flavor won’t be quite the same. Making your own spice powder really elevates the pickle.

6. What is the role of fenugreek seeds in this recipe?

Fenugreek seeds add a unique, slightly bitter flavor that’s characteristic of South Indian cuisine. They also have a wonderful aroma!

Enjoy making this delicious and authentic chicken pickle! Let me know how it turns out in the comments below. Happy cooking!