Nepali Masu ko Achar (Chicken Pickle)
Authentic Nepali spicy chicken pickle
A bold, ultra-spicy Nepali chicken pickle that packs serious flavor and stays fresh for up to two months in the fridge.
Equipment
Ingredients
Ingredients
chicken (boneless, cubed)
500 g
mustard oil
200 ml
onion (finely chopped)
2 piece
garlic (minced)
8 clove
ginger (minced)
2 tbsp
chili pepper (dried, crushed)
4 piece
turmeric (ground)
1 tsp
cumin (ground)
1 tsp
coriander (ground)
1 tsp
salt
2 tsp
vinegar
60 ml
Instructions
Prepare the chicken
Cut chicken into small cubes and season with salt and turmeric.
Deep-fry the chicken
Heat mustard oil in a wok and deep-fry the chicken pieces until golden and crisp.
Prepare the spice mix
In the remaining oil, sauté onions, garlic, ginger and spices until fragrant.
Combine and preserve
Return fried chicken to the wok, add vinegar and mix well. Cool completely before storing.
Original recipe
Storage
Store in clean, sterilized glass jars. Use clean spoon each time to maintain shelf life.
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