Murgh Ka Achaar (Chicken Pickle)

Murgh Achar is a tangy pickle prepared with chicken and is a good accompaniment to any dish that you would like to have it with.


  • Chicken (1/2 kg)
  • Ginger garlic paste (3 tbsp)
  • Red chilly powder (1tsp)
  • Turmeric powder (1/2 tsp)
  • Mustard oil (1 & 1/2 cup)
  • Asafoetida powder (1/2 tsp)
  • Onion (1 cup)
  • Black cardamom (1/2 tsp, powdered)
  • Green cardamom (1/2 tsp, powdered)
  • Bay leaves (3)
  • Malt vinegar (3/4 cup)
  • Salt as per taste
  • Fenugreek seeds (1 tsp)


  1. Marinate the chicken with ginger garlic paste, red chilly powder, turmeric and keep it of half an hour.
  2. Heat oil in a pan and fry the marinated chicken and keep it aside.
  3. In the same oil, add the onion and asafoetida powder and fry till the onion turns brown in color.
  4. Add the spices like fenugreek seeds, bay leaves, black and green cardamom , and malt vinegar and bring it to boil.
  5. Add the fried chicken into the vinegar and cook for 3 to 4 minutes.
  6. Chicken pickle is ready. Empty it in a clean jar and keep it for 2 days.

The Chicken Pickle is now ready to be served as a complement with all types of dishes.

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7 comments on “Murgh Ka Achaar (Chicken Pickle)”

  1. Rosa

    That looks delicious! I really love the idea of pickling chicken.



  2. Shats

    Hey Veena. That is simply salivating. Trying the recipe out next week. Will let you know how it turned out.
    Keep up the good job!!!

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