Chicken pakora recipe
What is Chicken Pakora?
Chicken pakora is one of the popular Indian snacks made from marinating chicken pieces in spicy flavor and coating it in a besan batter, and deep-fried. It gives out crispy, spicy, and completely mouth-watering food items which are savored with green chutney or ketchup. It's an absolute amalgamation of texture and taste, and its goodness has been relished worldwide.
Serving Suggestion
Serve these hot and crispy chicken pakoras with mint chutney, tamarind sauce, or a simple ketchup dip. You can enjoy these along with a refreshing glass of masala chai for an authentic Indian snack experience.
Chicken pakora is a crispy, spicy, and irresistible snack that blends tender chicken with a crunchy, golden coating. This easy chicken pakora recipe is perfect for tea-time cravings, party appetizers, or a satisfying side dish. Ready in just 35 minutes, it's a crowd-pleaser that will leave everyone asking for more!
- 500 g chicken (boneless chicken cut into small pieces)
- 1 tsp ginger-garlic paste
- ½ tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- Salt (to taste)
- 2 tbsp lemon juice
- 1 cup chickpea flour ((besan))
- ½ tsp cumin powder
- 2 tbsp rice flour (for extra crispiness)
- 1 tsp carom seeds ((ajwain))
- A pinch of baking soda
- Water as needed for a thick batter
- Oil (For deep fry)
- Chopped coriander leaves for garnish
- Green chilies for extra kick
- Step 1: Marinate the Chicken
Take a bowl and add the chicken pieces, then ginger-garlic paste, turmeric powder, red chili powder, garam masala, salt, and lemon juice.
Mix well and coat the chicken evenly.
Cover the bowl and marinate for 20-30 minutes for the flavors to be absorbed properly.
- Step 2: Prepare the Batter
In a separate bowl mix chickpea flour, rice flour, carom seeds, cumin powder, and baking soda.
Gradually add water to make thick smooth batter. The batter must be thick enough to coat the chicken and not too runny.
- Step 3: Coat the Chicken
Heat oil in a deep frying pan over medium heat. There will be a splash and spout when the oil is hot by dropping a small amount of batter from a spoon or ladle into the hot oil.
When frying, always add the coated chicken pieces carefully into the hot oil in small batches. Try not to overcrowd the pan.
Continue frying until golden brown and crispy. Flip occasionally for even frying. In all, 5-7 minutes per batch may be needed.
Drain the pakoras on paper towels using a slotted spoon and remove excess oil.
- Step 4: Fry the Pakoras
Heat oil in a deep frying pan over medium heat. There will be a splash and spout when the oil is hot by dropping a small amount of batter from a spoon or ladle into the hot oil.
When frying, always add the coated chicken pieces carefully into the hot oil in small batches. Try not to overcrowd the pan.
Continue frying until golden brown and crispy. Flip occasionally for even frying. In all, 5-7 minutes per batch may be needed.
Drain the pakoras on paper towels using a slotted spoon and remove excess oil.