Chicken Shile Bata Pickle is an interesting take on the traditional Bengali bata. Flavourful and spicy chicken kosha comes together with aromatic Indian spices and Emami Healthy and Tasty Kachi Ghani Mustard Oil to please your palate. The aroma and tangy taste of this chicken pickle by Ananya is surely going to find a permanent place on your dining table.
250 gms boneless Chicken
50 gms Kashmiri Red Chillies
1 cup vinegar
½ cup sugar
1 tablespoon Garlic, grated
1 cup onion, ginger, garlic paste
1 teaspoon Red chilli powder
1 teaspoon Turmeric powder
1 teaspoon Coriander Powder
1 teaspoon Cumin powder
1 teaspoon Bengali garam masala (an equal portion of Cardamom, Cinnamon, Cloves)
2 cup Emami Mustard oil
Salt to taste
Boil chicken, drain and make into shreds and keep aside
Soak the red chillies in vinegar for 15-20 minutes.
Grind the chillies with vinegar, salt and sugar and make a fine paste.
Heat 1 cup oil in a pan add onion, ginger, garlic paste sauté well till oil separates from the masala.
Add red chilli, turmeric, coriander, cumin powder.
Then add the chilli paste and sauté well.
Add the shredded chicken and simmer and cook for 3-4 minutes.
Add garam masala powder.
Traditionally after this step, shile bata or mortar pestle is used to make a fine paste.
You can use the blender if you do not have mortar pestle.
Heat 1 cup oil in a pan and pour it on a prepared.
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