Clean chicken and drain water. Cut it into small pieces so that it can absorb spices and get fried easily.

Add little salt and turmeric powder and marinate for an hour with lid covered. Usually, we add only two ingredients while marinating to increase its shelf life.

Heat 250 gms oil ( oil depends on the quantity of meat we want to make pickle).

Once the oil is heated, add pieces and deep fry till they turn a golden brown colour. Transfer to another bowl and keep aside.

In the remaining oil add freshly made ginger garlic paste and fry till it loses its raw flavour and turns its colour.

Add chicken fry pieces, sprinkle a little salt, turmeric powder and red chilli powder (adjust as per your taste, our version is spicy so if you want you can lower by 2 tablespoons).

Extract lemon juice when making of pickle is done. If you are extracting lemon juice in before then add a little salt to it so that it doesn’t turn bitter.

Mix all ingredients and transfer Chicken Pickle in an airtight container and keep in moisture-free place.