This recipe uses spatchcocks (poussi or baby chickens). However, in Northern India, when the game season is under way, partridge would be used. The pickle is an ideal accompaniment to most dishes or can be eaten with breads.
Ingredients: (Makes 1 liter/35 fl oz/4 cups)
- 2 x 900 g (2 lb) spatchcocks (poussin) or 1 partridge
- 6 garlic cloves, roughly chopped
- 5 cm (2 inch) piece of ginger, roughly chopped
- 420 ml (1 2⁄3 cups) mustard oil or oil
- 2 Indian bay leaves (cassia leaves)
- 12 dried chillies
- 20 black peppercorns
- 1 teaspoon kalonji (nigella seeds)
- 3 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- 2 teaspoons yellow mustard seeds
- ¼ teaspoon ground turmeric
- 1 teaspoon garam masala
- Pinch of asafoetida
- 1 tablespoon salt
- 125 g (4 oz) jaggery or soft brown sugar
- 420 ml (1 2⁄3 cups) dark vinegar
Method:
Cut each spatchcock or partridge into six pieces by removing both legs and cutting between the joint of the drumstick and thigh. Cut down one side of each backbone, leaving it attached to one side. Turn each poussin or partridge over and cut through the cartilage down the centre of each breastbone. Trim off all the wing tips. Trim off any excess fat or skin.
Chop the garlic and ginger in a food processor until finely chopped, or grate the ginger and crush the garlic and mix them together. Heat the mustard oil in a heavy-based saucepan over medium heat until smoking. Reduce the heat to low, then add the garlic and ginger mixture, bay leaves, dried chillies, peppercorns, kalonji, coriander, cumin and mustard seeds, turmeric, garam masala and asafoetida to the pan. Gently shake the pan until the seeds start to sizzle and pop. Add the spatchcock pieces and salt, stir well and fry over medium heat for 20 minutes, stirring occasionally until the spatchcocks are browned all over and cooked through. Remove spatchcock pieces from the pan with a slotted spoon and place in a bowl. Leave pan of spiced oil to cool.
Put the jaggery and vinegar in a saucepan and bring to the boil, reduce the heat and cook over medium heat for 10-15 minutes, until the jaggery has completely dissolved and the vinegar has reduced by a third. Leave to cool.
When the vinegar has cooled, mix it with the cooled oil, stir in the spatchcock pieces and mix well. Store the pickle in special ceramic pickling pots or sterilised jars (wash the jars in boiling water and dry in a warm oven). Marinate for 3-5 days, shaking the bottle gently at least twice daily so that poussin can absorb the flavours. Store in a cool place, or in the fridge after opening.
Based on 4 Review(s)