When I first started making Yaamisri chicken pickle with bone and boneless versions, I didn’t know it would become such a favorite for so many people…
I never planned on starting a pickle brand.
Honestly, it all began in my own kitchen, on a lazy Sunday, when I was craving the kind of spicy, homely chicken pickle my ammamma (grandmother) used to make. I couldn’t find that flavor anywhere. Not in shops, not online, and definitely not in those plastic-pouch pickles that tasted like oil and preservatives.
So, I made it myself.
It wasn’t perfect the first time. I remember burning the first batch a little, but my family still cleaned the jar in two days. My husband said it reminded him of his childhood summer vacations. My cousins asked if I could make a few bottles for them. And then, somehow, my friend’s mom wanted a jar. Then their neighbor. And one thing led to another.
That’s how Yaamisri Pickles started — not as a business, but as a memory in a jar.
Why Chicken Pickle?
Chicken pickle is tricky. It’s not like mango or lemon where you just cut and soak. With chicken, the way the meat is cut, cleaned, marinated, and fried — it all decides the final taste and texture.
Most chicken pickles I had before were either too oily, too chewy, or tasted like masala dumped in oil.
I wanted mine to be different — something that feels homemade, fresh, and balanced.
Bone vs Boneless — My Favorite Debate
This might surprise you, but I personally love chicken pickle with bone.
Why? Because the bone adds flavor — the marrow seeps into the oil and gives that deep, rich taste. The texture is also more satisfying.
But I also know many people prefer boneless chicken pickle, especially for kids or for easy eating with rotis or rice. So I started making both — with bone and boneless — and made sure neither was too hard or too soft.
Tenderness was the biggest challenge. If you over-fry the pieces, they turn into rocks. If you under-fry, they go soggy and spoil faster.
So I practiced. Again and again. Until I figured out the perfect fry — crispy outside, juicy inside. That’s the Yaamisri signature.
It All Starts at the Butcher Shop
Let me tell you — getting good meat is not easy.
Every batch of Yaamisri chicken pickle starts with a visit to the local trusted butcher. I don’t buy frozen or pre-packed chicken. I go myself (or send someone I trust), and I instruct the butcher exactly how to cut the pieces.
- For bone-in pickle: Medium-sized pieces, with a bit of fat and bone.
- For boneless: Only thigh and breast, no veins, no skin.
We wash the meat thoroughly with turmeric and salt. Every single piece is hand-checked. No shortcuts.
Spices — The Real Heart of the Pickle
Now let’s talk about the spices. This is where most brands cut corners. But not me.
I don’t use random masalas from a packet. I go to the local spice market and hand-pick:
- Guntur red chillies – for real Andhra flavor
- Black mustard seeds – fresh and strong
- Fenugreek and cumin – perfectly roasted
- Curry leaves – home-grown, pesticide-free
- Ginger and garlic – peeled fresh, not paste
And here’s something I always say — if the spices don’t smell strong while dry-roasting, they’re not good enough.
Everything is measured by hand. Mixed by feel. Fried in small batches.
The Oil Matters — And So Does the Hygiene
People don’t realize how much oil quality changes the taste.
We only use double-filtered groundnut oil, which is clean, aromatic, and healthy. Some brands use palm oil or refined blends to cut cost — not us.
And yes, hygiene is top priority in my kitchen. We always wear gloves, head caps, and aprons. Surfaces are cleaned before and after. Jars are sterilized. Even the ladles we use are washed separately, not used for anything else.
I always tell my helpers — “We’re not just making pickles, we’re making someone’s lunch memory.”
The Magic Taste
Yaamisri Chicken Pickle is known for its perfect balance — not too spicy, not bland, not hard, not oily.
You get a bite of chicken that’s crisped just right, soaked in flavor, with no weird aftertaste. You can actually eat it with hot rice, dosa, roti, even bread — and it feels like a dish, not just a pickle.
That’s what makes it different. That’s what makes it Yaamisri.
When People Started Talking About It…
I still remember the first time someone texted me from Vizag saying, “Your pickle tastes like my mom’s — thank you.”
Or when one customer from Hyderabad ordered 6 jars just to gift her relatives.
Or that aunty who called and said, “I don’t eat outside food, but I trust yours because I can taste the love in it.”
Those moments made me cry. Happy tears.
That’s when I knew — this wasn’t just about selling bottles. This was about sharing a piece of me, my story, and my kitchen with the world.
Why I Named It Yaamisri
“Yaami” means pleasing, beautiful, and divine. “Sri” is for purity and tradition.
I wanted the name to reflect the emotion and ethics behind every jar. It’s not just branding. It’s my promise — no compromise on taste, quality, or hygiene.
Yaamisri is not a factory. It’s a kitchen with heart.
Final Words (From My Heart)
If you’ve never tried chicken pickle before, or if you’ve been disappointed by the ones in plastic packets — try Yaamisri once.
And if you’ve already tasted it, you know why people keep coming back.
I still make every batch like it’s for my own family. That’s how I started. That’s how I’ll always be.
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With love,
Sahithi Vidyarthi
Founder, Yaamisri Pickles
