Chicken Pickle (Boneless)
250g
₹ 449.00
Skip to product information
Chicken Pickle (Boneless)
₹ 449.00
🏠 Homemade
🚫 No Preservatives
🌿 100% Natural
🚚 Free Delivery above ₹499
🔄 Replaced if Damaged
Boneless Chicken Pickle - Telugu Spice, No Shortcuts, No Compromises
Chicken pickle done right is a revelation. Tender boneless pieces slow-cooked until the spices are in the meat, not just on it. Warangal chapata chilli, ginger-garlic, curry leaves, mustard, and fenugreek in cold-pressed peanut oil - the kind of non-veg pickle that makes plain rice a meal worth sitting down for.
Nirmala's Boneless Chicken Pickle is made with fresh, tender chicken pieces marinated in ginger-garlic paste and Telugu spices, then slow-cooked in cold-pressed peanut oil until the oil separates and every piece is deeply flavoured. No artificial preservatives, no shortcuts.
Ingredients: Fresh boneless chicken, Warangal chapata red chilli powder, ginger-garlic paste, mustard seeds, fenugreek seeds, cumin seeds, curry leaves, turmeric, lemon juice, rock salt, cold-pressed peanut oil.
Best with hot rice and ghee, chapati, dosa, or paratha. Also excellent straight from the jar - we won't judge. Shelf life: 6 months. Available in 250g, 500g, and 1kg.
Order now - this is what chicken pickle is supposed to taste like.
- 100% boneless, tender chicken pieces - fresh chicken slow-cooked until the spices penetrate deep into every piece, not just coat the surface
- Authentic spice blend - Warangal chapata red chilli, ginger-garlic, curry leaves, mustard, fenugreek and cumin - bold, layered, genuinely homemade
- Zero preservatives, zero artificial additives - cold-pressed peanut oil and traditional spices preserve it naturally for up to 6 months
- High in protein - boneless chicken delivers lean protein in every spoonful, making this one of the more nutritious condiments in your pantry
- Available in 250g, 500g, and 1kg - ships across India; ideal for non-veg lovers, rice meals, and anyone who wants real Telugu flavour in a jar
Frequently Asked Questions
How is this different from the bone-in chicken pickle?
The boneless version uses cleaned breast or thigh pieces with no bones - easier to eat straight from the jar or mix into rice without picking around. The bone-in version has more marrow flavour and is preferred by those who enjoy eating the spice off the bone. Both use the same spice blend.
How spicy is it?
Genuinely spicy - Telugu heat, not the mild commercial version. Warangal chapata red chilli is the base, balanced with ginger and garlic. If you enjoy Telugu cuisine, this is exactly the heat level you'd expect and want.
How long does it last?
6 months stored in a cool, dry place in an airtight jar with a dry spoon. The flavour deepens over the first 2-3 weeks as the spices settle into the chicken. Always keep pieces submerged in oil.
Does it contain artificial preservatives?
No. Cold-pressed peanut oil, lemon juice, rock salt, and traditional slow-cooking preserve it naturally. No sodium benzoate, no artificial colours, no additives of any kind.
What can I eat it with?
Hot rice with ghee is the go-to. Also pairs well with chapati, paratha, dosa, and curd rice. Works as a side with dal-rice or just eaten with a spoon alongside a plain meal when you want something bold.
Does it need refrigeration?
Not mandatory. Store in a cool, dark place in a tightly sealed jar. Refrigeration is recommended in very humid climates or during summer months to extend freshness beyond 6 months.
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.