Homemade Chicken Pickle | Chicken Achar
Boneless chicken breast cut into very small pieces, fried in cold pressed mustard oil, then cooked down with roasted masala until the oil turns red. Rich and savoury with a proper chilli edge. Our only non vegetarian jar.
- Rich, savoury, spicy
- Cold pressed mustard oil
- Boneless chicken, ginger, garlic
- Bengali home kitchen, Kolkata
- No preservatives
- Boneless pieces
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About this jar
A chicken pickle lives or dies on how much moisture is left in the meat. Leave too much and the jar will not keep. Cook it out properly and the pieces turn firm and slightly chewy, the oil goes dark with spice, and it holds for months without anything artificial.
We use boneless chicken breast, cut into very small pieces so they go straight onto rice without cutting again. Small pieces fry evenly and take the masala all the way through.
Ingredients
Boneless chicken, cold pressed mustard oil, ginger, garlic, red chilli, mustard seed, fenugreek seed, cumin, coriander, turmeric, black pepper, vinegar free lemon juice, salt, and our home spice blend.
What is not in it
- No chemical preservative
- No artificial colour or added flavouring
- No palm oil
- No fillers or extenders
Taste & texture
What you will taste
Rich and savoury, the deepest jar in the range by some distance. The spice is roasted rather than raw, so it tastes toasted instead of sharp.
Heat is real but controlled. It sits under the savouriness rather than over it, and it builds across a few bites instead of arriving all at once.
How it's made
Boneless breast, cut very small
Chicken breast is cut into small pieces, smaller than a fingertip, so every bite has as much masala as meat.
Fried first, then pickled
The pieces are fried in mustard oil until the moisture is gone and they turn firm and golden. Then the masala goes in and it all cooks down together until the oil turns red and separates. That is what lets the jar keep without a preservative.
Pairs well with
Everyday
Hot rice and dal, curd rice, roti and paratha. A spoon is enough. This is a condiment, not a curry.
Worth trying
Folded into a paratha roll. With hot rice and a fried egg. Mixed through fried rice at the end, where the oil does most of the seasoning.
Storage & shelf life
Keeping it fresh
- Always use a clean, dry spoon. This matters more here than in any other jar.
- Keep the meat under the oil layer at all times.
- Cool, dry shelf away from sunlight. Refrigerate after opening in summer if your kitchen runs warm.
- Best within two months of opening.
Product details
Non vegetarian. Available in 200 g and 500 g food grade plastic jars, double sealed and bubble wrapped. Made and bottled in Kolkata in small batches, on separate equipment from the vegetarian range.
| Taste | Rich, savoury, spicy |
|---|---|
| Oil | Cold pressed mustard oil |
| Key ingredients | Boneless chicken, ginger, garlic |
| Recipe origin | Bengali home kitchen, Kolkata |
| Weight | N/A |
| Dimensions | N/A |
| Size | 200 g, 500 g |
| Type | Non-vegetarian |
About The Flavor Chapter
The Flavor Chapter is a small homemade pickle business run out of a kitchen in Kolkata, West Bengal. We make Bengali achar the way it has always been made at home. Seasonal fruit bought locally, cold pressed mustard oil, a spice blend handed down rather than bought in, and enough resting time for the two to meet.
We are not a factory. Every batch is made by hand in quantities small enough for one person to watch over the whole thing, which limits how much we can sell and is why some jars disappear for months at a time. Kul and amla are winter fruit, so we make them in winter.
What we will not do: no chemical preservatives, no vinegar shortcuts, no artificial colour. A properly made pickle preserves itself in oil, salt and spice. It does not need help from a laboratory.
Every order is sealed, double wrapped and packed by hand before it ships across India. If a jar arrives broken, we replace it.
Customer Reviews
4.6 based on 5 reviews
5 reviews for Homemade Chicken Pickle | Chicken Achar
Customer photos and videos
Homemade Chicken Pickle | Chicken Achar
How we make this pickle special
1Boneless breast, cut small
Chicken breast is cut into very small pieces, so each bite carries as much masala as meat.
2Fried in mustard oil
The pieces are fried in cold pressed mustard oil until the moisture is gone and they turn firm and golden.
3Cooked down with masala
Ginger, garlic, red chilli and roasted spice go in, and it cooks down until the masala coats every piece and the oil turns red.
4Rested, then bottled
The pickle rests so the spice settles into the meat, then it is filled into food-grade jars with the oil covering every piece.
Our kitchen, our people
We spend on what goes inside the jar
We are a small, home run kitchen in Kolkata. Every jar is made by hand in a small batch, the way it is made at home. That costs more than a factory line, where machines and huge volumes bring the price down. We cannot do that, and we do not want to.
So we chose where the money goes. It goes into branded masalas, cold pressed mustard oil and good fruit, with no preservatives to stretch them. It does not go into glossy boxes, shiny labels or brochures. Our packaging is simple on purpose, and what we save there goes back into a fairer price for you.
The people who cook and pack your pickle are paid properly and on time, and we look after them like family. That matters to us as much as the taste.
- Branded masalas and cold pressed mustard oil
- No preservatives, ever
- Simple packaging, fairer prices
- Fair pay for the people who cook
You may not get a fancy box from us. But one spoon will bring you back.
The Flavor Chapter family
Questions about this jar
Is the chicken boneless?
Yes, entirely boneless. We use chicken breast cut into very small pieces, small enough to spoon straight onto rice.
How spicy is chicken pickle?
Properly spiced, but the heat sits under the savoury flavour rather than on top of it. It builds across a few bites instead of hitting at once.
Does it need refrigeration?
Not necessarily. A cool, dry shelf is fine and the oil layer does the work. If your kitchen runs hot in summer, refrigerating after opening is the safer choice.
How long does an opened jar last?
Two months once opened, which is shorter than our vegetarian jars. Always use a dry spoon and keep the meat under the oil.
Is it made separately from the vegetarian pickles?
Yes. The chicken pickle is made and bottled on separate equipment, and every jar and listing carries the non vegetarian mark.
Can I eat it straight from the jar?
Yes, though most people have it as a condiment with rice or roti rather than on its own. A little goes a long way.
Tried a spoon with hot paratha at night. Small chicken pieces with thick spicy masala, really satisfying.
My office lunch was roti and aloo sabzi, added some chicken achar on the side. Lunch sorted!
Different from regular achar obviously. Chicken bits are small and flavourful. A little oily for me but tasty.
Good spice level and small boneless pieces. Would have liked a little more chicken compared with masala.
Was not sure about chicken pickle from a jar but I liked the fried masala flavour. Will get again.