Chicken Pickle (Pachadi)

I love chicken, shrimp and mutton pickles. I have tasted them only twice in my entire life. From then onwards, I am trying to get those recipes and taste. Now I got a recipe for chicken pickle. Even though it didn't taste as I had tasted in my college days but it has got good taste too. I have added very little amount of oil so it looks dry.
Preparation time: 30 minutes
Ingredients:
Skinless and boneless chicken: 2 lbs
Ginger - 2" fresh root (blend into as soft as possible)
Garlic - 4 cloves
Turmeric: 1/4 tsp
Lemon juice: 4 tbsp
Chili powder: 4 tbsp
Salt to taste (approx. 3 tsp)
Oil: 1 cup
Seasoning:
Fenugreek seeds: 1 tsp
(Do not add too much of fenugreek as it would give a bitter taste)
Coriander seeds: 2 tsp
Mustard seeds: 2 tsp
Black pepper: 1/2 tsp
Cinnamon : 1"
Cloves: 7
Method:
Clean and cut chicken into 0.5"x1" pieces.
Heat oil in pan. Add chicken to it. Saute until the pieces become light brown in colour. That takes approximately 10 min. When they are done, remove from pan and keep aside.
Roast the ingredients listed in Seasoning.
Remove from heat when they are done. When they are cool, grind them into a fine powder.
To the same pan that is used for chicken, add ginger and saute till it is done.
Remove the pan from heat.
Add chili powder, garlic, salt, turmeric and ground seasoning powder.
Mix well.
Add lime juice and chicken.
When this mixture become cool, transfer it into a bottle and refrigerate it.
It would be ready to eat from 2nd day onwards.
I think it would stay fresh for 2 weeks. It has been a week I made this dish and it is still fresh.