Total time: 1 hr. Prep time: 1/2 hr. Cook time: 1/2 hr
1 lb boneless chicken thighs cut into 1 inch(5cm) cubes.
2 bulbs of garlic peeled
1 1/2 inch piece of ginger peeled and cut into small cubes
1 1/4 cups white vinegar.
10 whole red chillies ( I used Badgi – very similar to New Mexico chillies)
2 tablespoons cumin/coriander powder
2 Serrano Chillies cut into slices
1 tablespoons red chilli powder to taste (if required)
20 curry leaves
2 to 3 cups of oil
1 teaspoon khada masala powder.
Salt to taste
Grind together the garlic, ginger and whole red chillies, in vinegar till one achieves a smooth paste.
Heat 2 cups of oil. When smoking hot, add the curry leaves, green chillies, and stir fry for a couple of minutes. Add the ground masala, and fry till the masala turns brown. Next add the cumin/coriander powder and stir fry some more.
Add the diced chicken and salt. Let it cook on a medium flame for another 5 to 7 minutes, till the chicken is fully cooked. Lastly add the khada masala. Stir well. Lower the flame and then check to adjust the seasoning. Add more salt, vinegar, oil and chilli powder if required.
Let it come to a boil. Cook for 2 minutes. Take it off the heat. Cool the pickle, and then bottle, label and enjoy!
Khada Masala :
Grind together the following spices in a spice grinder
2 inch piece cinnamon
1 tbsp peppercorn
1 tsp cumin seeds
4 black cardamoms whole
8 green cardamom seeds
Grind to a fine powder. Bottle in an air tight container to maintain its flavor