Chicken pieces – 1 kg ( medium size pieces with bones or without bones)
Salt – 1/2 tsp
Turmeric powder – 1/4 tsp
Water – 1 cup
Red chilli powder- 3/4 cup ( 9 tbsp)
Roasted coriander powder – 2/3 cup ( 6 tbsp)
Cloves powder – 1/2 tsp
Salt – 1/3 cup ( 2 1/2 tbsp )
FOR TEMPERING :
Oil – 2 cups for chicken frying and 1 cup for tempering
Garlic cloves – 30 crushed with skins
Cumin seeds – 1 tsp
Broken red chilles – 1/2 cup
Curry leaves – 1/2 cup
Fresh lime juice – 3/4 cup ( 9 tbsp)
Wash chicken. Add salt, turmeric powder and water to it .
Boil for 10 minutes. Make sure the chicken becomes tender. Strain water and keep it aside.
Take a wide bowl.Mix all the dry masalas and keep it aside.
Take a large kadai, heat 2 cups of oil in it. Add boiled chicken pieces and fry on medium flame till it becomes light golden brown in colour.
Keep stirring in between such that all the pieces are evenly cooked and coloured .
Remove from oil, keep it aside and allow it to cool.
In the same kadai add the remaning one cup of oil. Add crushed garlic and fry till it becomes light golden colour.
For tempering, add cumin seeds, broken red chilles and curry leaves. Fry for one to two minutes. Add lemon juice and mix well .Swicth off the flame.
Keep it aside. Let it cool. Take another wide bowl, mix all the dry masalas. Add fried chicken and mix well.
Pour the cooled tempering to the dry masalas. Mix it well.
Leave the pickle in the bowl for an hour and then transfer it into a closed jar .
If the pickle looks too dry, add a little bit of oil .
Make sure there is enough oil floating on top of the pickle.
Keep in refrigerator after three days.
Do not over fry the chicken as this makes the pieces hard to chew