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Murgh Achaar Achar (Chicken Pickle) Punjabi Recipe
How to make Indian Pickles | Indian cooking with Mustard oil | Mustard Oil
I have chosen to use skinless boneless chicken to maximize the edible meat. You may also include bone-in parts such as drumsticks.
I have used Mustard oil. If you can not find Mustard oil, you may substitute it with Canola oil. If you are using Canola oil, do not heat it to the smoking-point during browning process.
Chicken is low acid needs proper acidification. It is high in protein and must be cooked before pickling
Acidification aspects
1. For initial acidification, use vinegar but avoid any oil in the marinate. This prevents oil coat that could inhibit vinegar to be effective
2. Brown the chicken in small amount of oil. Remove the brown chicken and soak off as much oil as possible from the chicken.
3. Prepare preserve mix of spices and vinegar. Boil and cook browned chicken in this high acid mixture till tender.
4. Finally, we add the treated mustard oil to top off the pickle
Notes
1. Do not mince garlic. Cut it in half. This will make it easier to remove garlic from the marinated chicken and avoid fragments from getting lodged in the chicken rendering bitter taste when browned
2. Ginger is not chopped fine. Its cut into match sticks so that fragments don't get lodged in the chicken
Kitchen Tested By: Réya Doucette, Canada
Ingredients
Marinate
1. Chicken boneless skinless: 2 Pounds
Cut into to strips, 2" long by 1" thick
2. Turmeric powder: ½ teaspoon
3. Cayenne pepper ground: 2 teaspoon
4. Garlic: 10 Cloves peeled and cut in half
5. Ginger: 2"x1" peeled and sliced thick
6. Pickling Salt: 1 Tablespoon:
7. White vinegar: ½ cup
Brown Chicken
1. Mustard oil: ½ cup
Preservative Masala
1. White Vinegar (5% acid): 1¾ cups
2. Fenugreek seeds: 2 teaspoon
3. Black Mustard seeds cracked: ½ cup
4. Fennel seeds cracked: 1 Tablespoon
5. Black cumin seed cracked: 2 teaspoon
6. Coriander seeds cracked: 2 teaspoons
7. Asafoetida: ¾ teaspoon
8. Ajwain: 2 teaspoon
9. Cloves cracked: 1 teaspoon
10. Cinnamon cracked: 1½ teaspoon
11. Green Cardamom seeds cracked: 2 teaspoons
12. Black Peppercorn cracked: 1 Tablespoon
13. Crushed red peppers flakes: ½ teaspoon
14. Bay leafs (Tej Patta): 3
15. Brown sugar: 2 teaspoons
16. Serrano: 10 Remove stem split in half vertically
17. Mustard Oil: 2 cups
Method
Marinate
Combine all the items together rubbing into chicken. Place in a Glass or plastic bowl. Marinate in the refrigerator for about 12 to 24 hours.
Brown Chicken
1. Remove chicken from the marinate. Wipe off as much marinate as possible with finger from the chicken pieces. Make sure there are no fragments of garlic or ginger stuck to the chicken. Save the marinate and set it aside.
2. Heat Mustard oil to smoking point. Turn down heat
3. Brown chicken in hot Mustard oil. It will take about 6 minutes.
4. Remove browned chicken and set aside aside on paper towel to absorb oil.
5. Use pare towel to soak off as much oil as possible.
Preservative Masala
1. Mix ingredients 1 through 15. Bring to a boil
2. Add Chicken. Heat to 180º F. Simmer chicken till done about 20 minutes
3. Add marinate and Serrano. Bring to boil. Shut off heat. Let it cool to room temperature
4. In a separate pan heat mustard to smoking point. Turn off heat, When cool to room temperature, add to pickle mixture.
Acid prevents the growth of spores of deadly botulism bacteria.
Acidify pickle mixture before adding oil. Oil will coat the exemplar creating a barrier to acid and oxygen making it vulnerable to botulism bacteria
Aging
1. Transfer the contents to a sterilized jar. Make sure the top of chicken is covered with the oil. If the chicken is not covered, add more mustard oil. Gently stir with a stainless steel spoon to remove all the trapped air bubbles.
2. Age the pickle in the refrigerator for 4 to 6 days before using.