Ingredients:

500g boneless chicken pieces, cut into small cubes3 tablespoons red chili powder1 tablespoon turmeric powder1 tablespoon fenugreek powder2 tablespoons mustard seeds1 tablespoon ginger-garlic paste1/2 cup vinegar Salt to taste1/2 cup oil (preferably mustard oil for traditional taste)Curry leaves (optional)2-3 whole dried red chilies (optional)

Method:
Marinate the chicken: In a bowl, mix the chicken pieces with red chili powder, turmeric powder, fenugreek powder, mustard seeds, ginger-garlic paste, vinegar, and salt. Ensure the chicken is well coated with the spices. Let it marinate for at least 30 minutes to an hour.

Cooking:
Heat oil in a pan. Add curry leaves and whole dried red chilies for extra flavor if desired. Fry the marinated chicken in the hot oil until it is cooked through and the oil starts to separate. This step ensures the pickle is preserved well.

Cooling and storing:
Let the chicken pickle cool down completely. Transfer it to a clean, dry jar and store it in the refrigerator. It can be consumed after a day or two when the flavors have melded together.

Health Benefits:

Protein: Chicken is rich in protein which is essential for muscle repair and growth.
Spices: Many of the spices used such as turmeric and ginger-garlic have anti-inflammatory and digestive properties.
Moderation: While tasty, pickle should be consumed in moderation due to its high salt and oil content.

​Traditional Medicinal Texts Description:
In traditional medicine, chicken pickle is often considered a warming and stimulating food due to the spices used. It is believed to aid digestion, particularly when consumed in small quantities as an accompaniment to meals. Spices like mustard seeds and fenugreek are valued for their digestive properties, while ginger and garlic are known for their antibacterial and anti-inflammatory benefits.