There’s something magical about the aroma of homemade pickles wafting through the kitchen. For me, nothing brings back childhood memories like the smell of spicy chicken pickle sizzling in Sesame oil, with curry leaves dancing in the pan. It reminds me of family get-togethers, packed lunchboxes, and my mom carefully sealing jars to last the season.
If you're a fan of bold South Indian flavors, this Andhra-style Chicken Pickle is a must-try. It's fiery, tangy, and packed with spices that awaken every sense. Best of all? It's incredibly satisfying to make at home!
Whether you're making it for weekend indulgence or prepping it ahead for busy days, this recipe has your back.
Ingredients You Need
For Cooking Chicken:
- 500g boneless chicken (cut into small, bite-sized pieces)
- ½ tsp turmeric powder
- Salt – as needed
For Masala Paste:
- 1 tsp mustard seeds
- ½ tsp fenugreek (methi) seeds
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 5–6 dry red chilies (adjust to your heat tolerance)
- 8–10 garlic cloves
- 1-inch fresh ginger piece
For Tempering:
- 1 cup sesame oil
- ½ tsp mustard seeds
- 2–3 dry red chilies
- 2 sprigs curry leaves
For Final Spice Mix:
- 2 tbsp red chili powder (adjust to spice preference)
- Salt – to taste
- Juice of 2–3 lemons (or use vinegar for a longer shelf life)
Step-by-Step Preparation
Step 1: Cook the Chicken
Growing up, my mom always said the secret to a good pickle is "no moisture." This step is all about that.
- Wash and cut the chicken into small pieces.
- In a pan, add chicken with turmeric and salt. Cook on medium flame until the chicken is done and water evaporates completely.
- Let it cool. For better texture and shelf life, shallow-fry the pieces till golden (optional, but highly recommended).
Tip: The drier the chicken, the better the masala will coat and preserve.
Step 2: Prepare the Masala Paste
This roasted spice blend is the heart of the pickle. It smells amazing even before it hits the pan.
- Dry roast mustard, fenugreek, coriander, cumin seeds, and dry red chilies until aromatic.
- Cool and grind into a coarse powder.
- Add garlic and ginger, and grind again to make a thick, fragrant paste.
Step 3: Make the Tempering
This is where things get exciting!
- Heat sesame oil in a deep pan (don’t skimp—oil preserves the pickle).
- Add mustard seeds, let them crackle.
- Throw in red chilies, curry leaves, and asafoetida.
- Add the ground masala paste and cook on low until oil separates and raw smells are gone.
This step fills your kitchen with the aroma of Andhra homes.
Step 4: Add Chicken & Spice It Up
Now, it all comes together!
- Add the fried or cooked chicken into the masala mix.
- Add red chili powder, turmeric (if needed), and salt.
- Stir and let it simmer on low for 5–7 minutes till the chicken soaks in the spicy goodness.
Step 5: Add Lemon Juice & Rest
- Turn off the heat. Once the pickle cools down a bit, add lemon juice or vinegar.
- Mix well and transfer to a clean, dry glass jar.
🛑 Never add lemon juice on high heat—it loses its sharpness.
Storage & Shelf Life
- Let the pickle rest at room temperature for 24 hours to let flavors develop.
- Store in a sterile, airtight glass jar.
- Keeps well for 2 weeks outside, or 2 months in the fridge.
Make sure to use a dry spoon every time to avoid spoilage.
Serving Suggestions
- Serve with hot steamed rice and a dollop of ghee (my personal favorite!).
If you do make it, don’t forget to share your version. I’d love to hear how it turned out!