Chicken Pickle (Bone)
250g
₹ 399.00
Skip to product information
Chicken Pickle (Bone)
₹ 399.00
🏠 Homemade
🚫 No Preservatives
🌿 100% Natural
🚚 Free Delivery above ₹599
🔄 Replaced if Damaged
You may also like
Chicken Pickle with Bone - More Flavour, More Character, More Telangana
If you've grown up eating chicken curry with the bone in, you already know - the bone is where the flavour lives. Chicken pickle made with bone-in pieces has a depth and richness that boneless simply can't replicate. The marrow, the collagen, the way the spiced oil soaks into every crevice - this is the version for people who know.
Nirmala's Bone-in Chicken Pickle is made with fresh, skin-off bone-in chicken pieces marinated in ginger-garlic paste and Andhra spices, then slow-cooked in cold-pressed peanut oil until deeply flavoured and naturally preserved. No artificial preservatives, no shortcuts.
Ingredients: Fresh bone-in chicken, Warangal chapata red chilli powder, ginger-garlic paste, mustard seeds, fenugreek seeds, cumin seeds, garam masala, curry leaves, turmeric, lemon juice, rock salt, cold-pressed peanut oil.
Best with hot rice and ghee, chapati, or paratha. Lower price than boneless - more meat per jar by weight, more flavour per bite. Shelf life: 6 months. Available in 250g, 500g, and 1kg.
Order the bone-in version - once you try it, you'll understand why.
- Bone-in pieces for deeper, richer flavour - marrow and collagen from the bone infuse the oil with a depth boneless chicken pickle can't match
- Same authentic Telugu spice blend - Warangal chapata red chilli, ginger-garlic, mustard, fenugreek, garam masala, curry leaves in cold-pressed peanut oil
- Zero preservatives, zero artificial additives - naturally preserved with cold-pressed peanut oil, lemon juice, and rock salt for up to 6 months
- More economical than boneless - priced lower at ₹399 vs ₹449, with more flavour per gram of meat
- Available in 250g, 500g, and 1kg - ships across India; ideal for non-veg pickle lovers who want the full traditional experience
Frequently Asked Questions
Why choose bone-in over boneless chicken pickle?
Bone-in chicken delivers more flavour. The marrow and collagen from the bone infuse the peanut oil as it cooks, creating a richer, more complex base. It's also more economical - you get more weight per jar at a lower price. The eating experience is different - you eat around the bone, which many people prefer for its traditional feel.
How spicy is it?
Bold Telugu heat - Warangal chapata red chilli with ginger, garlic, and garam masala. Genuinely spicy, not toned down for a mass audience. If you eat Telugu food regularly, this heat level will feel natural.
How long does it last?
6 months stored in a cool, dry place in an airtight jar with a dry spoon. Always ensure the chicken pieces are submerged in oil - this is what keeps it fresh. Refrigerate in humid climates.
Does it contain artificial preservatives?
No. Cold-pressed peanut oil, lemon juice, rock salt, and slow-cooking are the only preservatives. No sodium benzoate, no artificial colours, no chemical additives.
What do I eat it with?
Hot rice with ghee is the classic. The spiced oil from the jar mixes into the rice beautifully - don't waste it. Also good with chapati, paratha, and dosa.
Is the skin removed from the chicken?
Yes - all chicken pieces are skin-off before marination. Only the bone remains, which is what adds the extra flavour depth to the finished pickle.
Allergen info: Contains peanuts. Made in a kitchen that also handles tree nuts, sesame, and gluten.
Freshness & Delivery
🫙 Pickles and podis are sealed in airtight food-grade pouches and packed securely to prevent breakage in transit.
🔄 Replaced if damaged if anything arrives broken or compromised, we replace it. No questions asked.
Made the Telangana Way
Growing up, Nirmala watched her mother make pickles every season - Avakaya when the raw mangoes were right, Gongura when the sorrel harvest came in, laddus and podis ground fresh for every festival. The kitchen always smelled of roasting spices and cold-pressed oil. That smell was home.
After marriage and moving to a new house, her mother would send jars of pickle wrapped carefully in newspaper. Everyone who tasted them asked the same question - where did these come from? Nobody made pickle like that anymore.
When Nirmala found herself missing that taste - the one no shop or brand could replicate - she went back to her mother's recipe and started making it herself. Not to sell. Just to remember. But the people who tasted it asked the same question her mother's jars always inspired. So Nirmala's Home Kitchen began - to share that taste with everyone who grew up knowing what homemade really means.