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Cooking with Lounge | Chicken Pickle

Cooking with Lounge | Chicken Pickle
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First Published: Sun, Feb 14 2010. 09 04 PM IST
Updated: Sun, Feb 14 2010. 09 04 PM IST
Khatte Murg ka Achaar
For boiling the chicken
1kg boneless pieces of chicken thigh, cut into approx. 1-inch cubes
2 litres water
1/2 tsp turmeric powder
2 tsp salt
For the spice mixture:
3 tsp fennel seed powder
1 tsp cumin seeds
1 tsp fenugreek seeds
1 tsp mustard seeds
1 tsp black pepper, whole
N tsp black onion (kalonji) seeds
For cooking
225ml mustard oil
1/2 tsp turmeric powder
4 tsp red chilli powder
3 tbsp ginger-garlic paste
50ml white vinegar
100ml lemon juice
1 tsp coriander powder
20 curry leaves
Salt to taste
Take a pan. Pour the water and put the chicken pieces, followed by turmeric powder and salt. Mix well, bring to a boil and cook till the water evaporates. Leave aside to cool for 10 minutes. Crush the spices with a mortal and pestle, and keep aside.
In a different pan, heat mustard oil for about 5 minutes. Take off the fire and cool to remove the bitterness.
Once cooled, reheat the pan and add the boiled chicken pieces to it. Add curry leaves, ginger-garlic paste and salt to taste. Mix well. Follow this with coriander powder, red chilli powder and turmeric. Put the crushed spice mixture into the pan. Mix well and cook for 2-3 minutes. Once off the fire, add the lemon juice and white vinegar. The pickle should be left for a day before consuming. Put in a jar and store in the refrigerator.
Orange Hara also serves three more meat pickles, including Lahsooni Murg ka Achaar, Adraki Raan ka Achaar and Kerala Gosht ka Achaar.
A meal for two, without alcohol, costs Rs600 plus taxes. The restaurant is open at three locations: TDI Paragon mall, Rajouri Garden; Southern Park mall, behind Select Citywalk mall, Saket; and DLF Building, 9B, Cyber City, Gurgaon.
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First Published: Sun, Feb 14 2010. 09 04 PM IST