Chicken Pakora Recipe
Easy Chicken Pakora recipe made with chicken thigh, flavourful batter and simple cupboard-friendly spices. Create the most popular Indian takeaway favourite appetizer at home with this simple recipe.
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 15 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
- Dipping sauce: Great with yoghurt mint sauce, tamarind chutney, sweet chilli or hot chilli sauce.
- Gram flour ( Chana dal flour ) substitute: Use chickpea flour (Besan).
- Cornstarch substitute: Rice flour works well for the crispiness.
- Batter Tips: Use cold water and add water gradually. Don't pour it all at once. Batter should be thick and sticky, not watery. Rest the batter at least 15 minutes before frying.
- Frying Tips: Fry in batches and do not overcrowd the pan. Use a high smoke point oil like sunflower, canola, peanut oil, etc.
- Food colouring: For a takeaway and restaurant-style look, you can add a few drops of natural red food colouring ( optional ).
- Reheating: Reheat in an air fryer or oven for the best results, or quickly fry in hot oil. Do not recommend the microwave.
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
