Prepare the Spice Mix

Measure out all the whole spices and spice powders required for the recipe. Transfer them to a mixer jar and grind to a fine powder. Set the spice mixture aside until needed.

Prepare the Chicken and Aromatics

Cut the chicken into very small pieces. Finely chop the green chillies and curry leaves. Next, prepare the ginger and garlic. Pulse the ginger and garlic in a mixer just until they break down into coarse bits. Avoid grinding them into a smooth paste.

Making the Chicken Pickle

Place a heavy bottomed pan on the stove and add the oil. Add the chopped curry leaves, green chillies, and the coarse ginger-garlic mixture to the oil. Stir well and cook for a minute until fragrant. Add the prepared spice powder and mix thoroughly. Cook the masala on low heat for a couple of minutes to allow the flavours to develop.

Now add the chopped chicken. Mix everything well so the chicken is evenly coated with the masala. Continue cooking on low heat for about 40 minutes, stirring occasionally.

After about 40 minutes, add the white vinegar. Mix well and continue cooking for another 10 minutes on low heat.

Storing the Pickle

Once the pickle is ready, remove the pan from the heat and allow it to cool completely. Transfer the cooled pickle to clean, dry glass or ceramic jars. Store it in the refrigerator at all times and use a clean, dry spoon whenever serving.