Cookd Chicken Pickle
- 30 min
- medium
- Serves 20
Chicken pickle with Cookd Pickle Powder, chicken deep-fried dry and mixed into a ginger garlic tempering. Medium-spicy, 20 servings, 30 minutes, video.
Good for: Party
Ingredients
Chicken, Diced400 grams
Cookd Pickle Powder5 tbsp
Oilfor deep frying
Oil¾ cup
Curry leaves1 sprigs
Ginger, Slices1 tsp
Garlic6 cloves
Contains: wheat.
Nutrition
Per 1 person, and for all 20 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 20 people |
|---|---|---|
| Energy | 52kcal | 1040kcal |
| Protein | 4.3g | 86g |
| Carbohydrate | 0.9g | 18g |
| Fat | 3.5g | 70g |
| Fibre | 0.3g | 6g |
| Sugar | 0.1g | 2g |
Cookd masalas for chicken
Method
Marinate the chicken pieces with 1 tbsp of pickle powder.
Deep fry it until cooked and it loses its moisture.Take it out and set aside.
In a pan, heat gingelly oil. Splutter mustard seeds. Add curry leaves, followed by ginger, garlic and mix well
Now add rest of the pickle powder.
Let it ferment at room temperature for 2-3 days. Store it in the fridge after fermenting.
Before you start
- How long does Cookd Chicken Pickle take?
- 30 minutes from start to finish. That is 10 minutes of preparation and 20 minutes of cooking.
- How many people does Cookd Chicken Pickle serve?
- 20. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Cookd Chicken Pickle vegetarian?
- No, it contains meat or fish.
- Is Cookd Chicken Pickle spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Cookd Chicken Pickle?
- 400 grams Chicken, 1 tbsp Cookd Pickle Powder, for deep frying Oil, 1 sprigs Curry leaves, 1 tsp Ginger, 6 cloves Garlic, and a few more listed on this page.
- Do I need a pressure cooker for Cookd Chicken Pickle?
- No, it is cooked in an open pot.
- How many calories are in Cookd Chicken Pickle?
- About 52 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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