Chicken Achaar

Ingredients : Portion - 8-10

  • Chicken – 4kg (cut into 16 pieces each)
  • Garlic – 120 gms peeled and coarsely pounded
  • Ginger – 120 gms peeled and chopped coarsely
  • Garam Masala -120 gms
  • Mustard seeds pwdr – 120 gm
  • Chilli Powder – 175 gm
  • Salt – 80 gms
  • Vinegar – 160 ml
  • Mustard oil – 200 gms

Method of Preparation

  • Heat oil in a kadahi and add the ginger and the garlic and stir fry till they turn light brown in colour.
  • Add the chicken and continue stirring over high heat till chicken pieces are opaque.
  • Lower the heat to medium and let cook, till tender.
  • When the chicken is tender, increase the heat and cook over high heat till the oil separates.
  • Add the powdered spices and salt, mix well, again over high heat, and then add the vinegar.
  • Let it come to a boil and switch off the heat. Let it cool.

Store in a dry air tight jar in a cool dry place.