Chicken is one of the richest protein sources, especially loved by people who focus on fitness or building muscle. You may have tried countless chicken dishes—kebabs, biryani, soup, noodles, or korma—but have you ever tasted chicken pickle? It may sound unusual, but its flavour is surprisingly delicious. Not many households prepare it, but once you make chicken pickle at home, you’ll find yourself making it again and again.

If you want a chicken recipe that's unique and full of strong flavours, chicken pickle is the perfect choice. The best part is that it’s easy to prepare and can be stored for months. Here’s a simple and flavour-packed recipe you can try at home.

Ingredients
250 g fennel seeds
200 g fenugreek seeds
1 kg chicken (boneless or with bone)
2 black cardamoms
4–5 cloves
1/2 teaspoon whole black pepper
2–3 bay leaves
1/2 teaspoon garam masala powder
1 teaspoon dry coriander powder
Salt to taste
2 dry red chillies
3–4 teaspoons vinegar
1½ teaspoons soy sauce
Mustard oil as needed

How to make chicken pickle
Start by adding fennel and fenugreek seeds to a pressure cooker with water. Let them boil for a few minutes. Strain out the seeds and discard the water. This step helps remove bitterness and enhances flavour.

Heat mustard oil in a pan. Once the oil is hot, add the whole spices—black cardamom, cloves, black pepper, and bay leaves. Now add the boiled fennel and fenugreek seeds along with the chicken. Add salt, red chillies, coriander powder, garam masala, vinegar, and soy sauce.

Mix everything well, cover the pan, and cook on low heat. Stir occasionally every 5–7 minutes. Once the chicken starts releasing water, continue cooking until the moisture evaporates and the chicken is fried nicely in the oil.

Your flavourful chicken pickle is ready. You can store it easily for 2–3 months.