Spicy Chicken & Eggplant Pickle (Murg Aur Baigan Ka Achar)
12 hours 10 minutes
1286 reads
About Spicy Chicken & Eggplant Pickle (Murg Aur Baigan Ka Achar)
Ignite your taste buds with the vibrant flavors of Spicy Chicken and Eggplant Pickle (Murg Aur Baigan Ka Achar)! This isn't your average pickle; it's a culinary adventure that transforms simple meals into unforgettable feasts.Tender chicken and hearty eggplant meld beautifully with a symphony of aromatic Indian spices. The result? A tangy, deeply savory pickle that’s both comforting and exciting.Enjoy it with dal and rice, alongside a crispy fish fry, or savor it as a standalone dish. This simple, rewarding recipe is a true testament to the magic of Indian cuisine and is sure to become a new favorite.
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Recipe Time & More
Prep6 hours 10 minutes
Cook6 hours
Total12 hours 10 minutes
Ingredients
For the Chicken Marinade
- 1 cup Boneless, Chicken cut into bite-sized pieces, skinless
- 1 Tbsp Garlic minced
- 1/4 tsp Turmeric Powder
- 1/4 tsp Garam Masala
- 1 tsp Chili Powder red
- 1 1/2 tsp Salt or to taste
- 2 Tbsp Vinegar
For the Spice Blend
- 1 Tbsp Coriander Seeds
- 1/2 tsp Cumin Seeds
- 1/2 tsp Fennel Seeds
- 1/4 tsp Fenugreek Seeds
- 1/2 tsp Mustard Seeds
- 1/2 tsp Carom Seeds
- 1/4 tsp Asafoetida
- 8 Chillies dried, red
For the Pickle
- 1 Chicken from above, marinated
- 1 Eggplant cut into 1-inch cubes, medium
- 6 clove Garlic crushed
- 1 1/2 Tbsp Curry Leaves
- 1/2 tsp Turmeric Powder
- 1/2 tsp Chili Powder
- 1 1/2 tsp Salt or to taste
- 1 Tbsp Sugar
- 1/2 cup Vinegar
- 1 cup Sesame Oil
Instructions
- In a bowl, combine the chicken, garlic, turmeric powder, garam masala, red chili powder, salt, and vinegar. Mix well and let it marinate for at least 6 hours in the refrigerator. This allows the chicken to absorb the flavors, resulting in a more flavorful pickle.
- Grind the coriander seeds, cumin seeds, fennel seeds, fenugreek seeds, mustard seeds, carom seeds, asafoetida, and dried red chilies into a fine powder. Set aside.
- Heat the sesame oil in a large wok or pot over medium-high heat. Add the eggplant cubes and fry until they are golden brown and slightly softened. Remove the eggplant from the wok and set aside.
- In the same wok, add the mustard seeds, coriander seeds, fennel seeds, and fenugreek seeds. Let them crackle for a few seconds. This releases their aromatic oils, adding depth of flavor to the pickle.
- Add the curry leaves and crushed garlic to the wok. Sauté for about 2 minutes, or until fragrant.
- Add the marinated chicken to the wok. Cook for about 10 minutes, or until the chicken is cooked through and slightly browned.
- Return the fried eggplant to the wok. Add the ground spice blend, turmeric powder, chili powder, and sugar. Stir well to combine.
- Cook for 5 minutes, allowing the flavors to meld. Then, add the vinegar and salt. Stir and cook for another minute. The vinegar adds a tangy kick that balances the richness of the spices.
- Remove the pickle from the heat and let it cool completely. Transfer to a sterilized glass jar and store in the refrigerator. The pickle will last for up to 6 months.
Recipe Notes
Good To Know
- For a deeper, smokier flavor, briefly roast the eggplant over an open flame or grill before adding it to the achar. This enhances both the aroma and the texture.
- If you prefer a tangier achar, add a splash of vinegar or a squeeze of fresh lime juice at the end of cooking. This will brighten the flavors and help with preservation.
- To keep the chicken succulent, marinate it in a little yogurt, turmeric, and salt for 15–20 minutes before cooking. This tenderizes the meat and infuses it with extra flavor.
Expert Tips
- Adjust the spice level to your preference by adding more or fewer chilies. Start with a smaller amount and taste as you go.
- Freshly ground spices will give the achar a more vibrant flavor. If possible, grind your own spices just before using them.
- Don't overcrowd the pan when cooking the achar. This will ensure that the vegetables cook evenly and develop a nice texture.
Storage Instructions
- Store leftovers in a sterilized glass jar in the refrigerator.
- Let the achar rest for a day before serving. This allows the spices to meld, making the dish even tastier.
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Recipe Nutrition
Calories: 141kcalCarbohydrates: 1gProtein: 1gFat: 15gPolyunsaturated Fat: 4.5gMonounsaturated Fat: 9gSodium: 456mgSugar: 1g
Sumitra Chowdhury
Articles: 7
4 Comments
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I’m excited to try this recipe!
This is so tempting! Can’t wait to cook it.
This looks so appetizing! Thank you.
This is perfect! Can’t wait to taste it.