Chicken Pakora Recipe
Easy homemade Classic Indian Chicken Pakora recipe made with tender chicken thigh, gram flour batter and a handful of cupboard-friendly spices. Create the most popular takeaway favourite appetizer at home with this simple recipe.
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Servings: 4 - 6
Calories: 328kcal
Ingredients
Chicken & marinade
- 400 gram Chicken thigh Boneless chicken thigh or breast ( About 14 oz )
- 1 tbsp Garlic paste Grated garlic
- 2 tsp Ginger paste Grated ginger
- 2-3 Green chillies Cut thin slices ( optional )
- 1 tsp Kasuri Methi Dried fenugreek leaves ( optional )
- ½ tsp Turmeric powder
- 1 tsp Chilli powder or paprika powder
- 1 tsp Cumin powder Zeera or jeera powder
- 1 tsp Garam masala or curry powder
- 1 tbsp Lemon juice Or lime juice
- 1½ tsp Salt Or salt to taste
Batter ingredients
- 8-10 tbsp Gram flour Or chickpea flour
- 4-6 tbsp Corn starch Or rice flour
- ¼ tsp Baking soda Or baking powder
- 2-3 tbsp Water Add more water if needed
Other ingredients
- Oil for frying Vegetable or neutral flavour oil
- Coriander for garnish
Instructions
- First cut the chicken into small bite-size pieces and place them in the large mixing bowl.
- Add garlic paste, ginger paste, chilli powder, turmeric, cumin powder, curry powder, green chillies, dried fenugreek leaves, lime juice, and salt to taste. Mix it well and marinate for at least 30 minutes or up to 1 hour.
- Next, add gram flour, cornstarch, and baking soda into the marinated chicken. Add water gradually and combine everything well, until it forms a smooth, thick, and sticky batter. Set it aside for 10 mins.
- Heat the oil over medium-high heat. Once the oil is hot, drop the chicken pieces by using a spoon.
- Fry the chicken pakoras for 3-4 minute or the inside meat is fully cooked and the batter is crispy golden brown.
- Remove them from oil and transfer to a cooling rack or a paper towel. Serve with yoghurt mint sauce or a choice of dipping sauce.
Video
Notes
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- Dipping sauce - serve with yoghurt mint sauce, hot chilli sauce, sweet chilli sauce, tamarind sauce, or a choice of dipping sauce.
- Gram flour substitute - is also known as chana dal flour. You can use chickpea flour ( Besan ) as a substitute for this recipe.
- Cornstarch - You can use rice flour instead of cornstarch.
- Do not need to add all water at once. It's important to add gradually and only add more water if needed.
- The batter texture should be thick and sticky. Adjust the consistency of the batter by adding more gram flour or water. If the batter is too thick you can add a splash of water. If the batter is watery you can add more gram flour.
- Do not overcrowd the pan and fry the pakoras in batches.
- Make sure to add cold water and do not add warm water for the best crispy coating result.
- Rest the batter for at least 10 minutes before frying. This will allow the batter to absorb the flavour, become thicker, and be easier to handle.
- If you like restaurant-style red colour chicken pakora, add a few drops of red food colouring to the batter mixture.
- Frying oil - Use high smoke point oil like sunflower, canola, vegetable, peanut oil, etc.
- Reheating - in the microwave is not recommended. Fry them again in the hot oil until crispy or reheat them in the (375° F/190°C) preheated air fryer or oven for 3-5 mins or until crispy.
Nutrition
Calories: 328kcal | Carbohydrates: 20g | Protein: 20g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 1114mg | Potassium: 376mg | Fiber: 3g | Sugar: 3g | Vitamin A: 239IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 2mg
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