Chicken Pickle

1: Mix the chicken pieces with salt and turmeric powder.

2: In a non-stick pan, cook the chicken pieces without any oil until the moisture evaporates.

3: Heat oil in a pan and add the chicken and curry leaves. Fry on medium heat until crisp and golden brown. Remove the chicken pieces from the pan.

4: To the same oil, add ginger garlic paste and cook until the raw aroma goes away.

5: Add the fried chicken pieces back into the pan. Add red chilli powder, salt, coriander powder and methi powder.

6: Mix well and cook until the oil floats on top. Allow it to cool completely.

7: Once it has cooled completely, add the lemon juice and mix well.

8: Allow it to rest for 1 day for the flavours to meld together, then consume the pickle. Store in a clean, dry airtight container in the refrigerator for up to 3 months.