Chicken Pickle - Murg Achaar - North Indian, Punjabi

• 1 kg chicken leg, cut in 1 1/2 inch pieces
• 50 g ginger paste
• 50 g garlic paste
• 10 g chili powder
• 5 g turmeric
• 800 ml mustard oil, available at Indian grocery store or 800 ml vegetable oil
• 2 g asafoetida powder
• 200 g onions, chopped
• 5 g black cardamom powder
• 5 g cardamom powder
• 20 g fennel powder
• 10 g black cumin seeds
• 5 g fenugreek seeds
• 10 g mustard seeds
• 3 g bay leaves
• 400 ml malt vinegar

1. Mix chicken with chili powder, turmeric and salt with half each of ginger and garlic paste. Rub into meat and let stand for 30 minutes.
2. Heat oil to smoking point. Reduce heat and deep fry meat for 2-3 minutes. Strain meat and set aside.
3. Reheat oil and add asafetida, 1 sec. Add onions and deep fry till golden. Add remaining spices and stir for a minute. Add vinegar, bring to a boil, add fried chicken and cook over high heat 3-4 minutes Remove pot from heat and allow the meat to cool thoroughly.
4. Tie muslin, cheese cloth to opening of jar and leave on kitchen counter for 6 hours. Remove muslin and cover bottle with lid and store in fridge.
5. Always use a clean, dry fork or spoon to remove chicken from bottle. Do not allow any moisture to get into pickle.
6. Consume within 60 days.

chicken, ginger paste, garlic, chili powder, turmeric, mustard oil, asafoetida powder, onions, black cardamom, cardamom powder, fennel powder, black cumin, fenugreek seeds, mustard seeds, bay leaves, malt vinegar

Taken from www.food.com/recipe/chicken-pickle-murg-achaar-north-indian-punjabi-135364 (may not work)