Summers are known for making pickles and preserves especially India where we find large varieties of seasonal vegetables which aren’t easily available during rest of the year. The red chillies are one of such variety of chillies which are available between March and April. After having made a huge lot of stuffed red chilli pickle , I’m ready to experiment more recipes with the same. There was chicken waiting in my fridge and was bored with regular chicken recipes. So what next ?? Bring in the stuffed pickle and chicken together. The dish became a instant hit and everyone at home loved it . Polished off with hot fulkas with happiness shining bright . This is my first nonveg recipe on the blog !!
500gms cut chicken with bones
Half cup thick curds
2 tablespoon mustard oil
1 tablespoon coriander powder
1 teaspoon chilli powder
1 tablespoon ginger garlic paste
Half teaspoon turmeric powder
1 whole stuffed red chilli pickle UP style
2-3 tablespoon kasuri methi
2 tablespoon sunflower oil
One large onion finely chopped
Salt to taste
Coriander leaves for garnish
Prepare the marinate and mix it with chicken and allow it to rest for an hour at room temperature.
Heat the sunflower oil and fry onions till pinkish. Add kasuri methi to allow it to release it’s aromas and fry another few seconds making sure kasuri methi doesn’t burn.
Add the marinated chicken and fry it on high flame until oil start appearing on surface . Make sure stir continuously. Add cup of hot water , salt to taste , cover and cook until done.
The dish will be thick and creamy with distinct flavors of pickle. Garnish with Coriander leaves . Serve with desired bread. I love it with paronthis and fulkas. I believe like pickle add spice to every meal , it definately works as marinades and stuffings.