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Chicken Pakora Recipe

Name: AMAYA Real Indian Foods Chicken Pakora Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 lb boneless skinless chicken thighs or breast, cut into 1–1.5 inch pieces; 0.5 cups plain yogurt (for marinade); 2 tsp garlic, minced; 1 tsp ginger, grated; 1 tsp ground cumin; 1 tsp ground coriander; 0.5 tsp turmeric; 0.5 tsp garam masala; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 tbsp lemon juice; 1 cups chickpea flour (besan); 0.25 cups all-purpose flour; 0.25 cups rice flour (for extra crispness, optional); 0.5 tsp baking powder; 0.5 tsp ajwain (carom) or ground cumin; 0.5 tsp red chili powder (or cayenne); 0.5 tsp salt; 0.5 cups cold water (to make batter); 1 tbsp vegetable oil (for sauce); 1 each shallot or small onion, thinly sliced; 1 tsp garlic, minced; 3 tbsp tomato ketchup; 1 tbsp hot sauce or sriracha; 1 tsp soy sauce; 1 tbsp honey or sugar; 1 tbsp lemon juice; 2 tbsp water (to adjust consistency); 2 tbsp chopped cilantro (for garnish); 3 cups neutral oil for deep or shallow frying (vegetable, canola, peanut)

Inspired by AMAYA Real Indian Food

Time1h

Serves4

Boneless chicken pieces are battered, fried and tossed in sauce.

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Ingredients

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Marinated Chicken

1 lb boneless skinless chicken thighs or breast, cut into 1–1.5 inch pieces

1/2 cups plain yogurt (for marinade)

2 tsp Garlic, minced

1 tsp Ginger, grated

1 tsp Ground cumin

1 tsp Ground coriander

1/2 tsp turmeric

1/2 tsp Garam masala

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tbsp ReaLemon lemon juice

Batter / Coating

1 cups chickpea flour (besan)

1/4 cups 00 bread flour

1/4 cups rice flour (for extra crispness, optional)

1/2 tsp Baking powder

1/2 tsp ajwain (carom) or ground cumin

1/2 tsp red chili powder (or cayenne)

1/2 tsp Celtic sea salt

1/2 cups cold water (to make batter)

Sauce / Toss (Tangy-Spicy)

1 tbsp vegetable oil (for sauce)

1 each shallot or small onion, thinly sliced

1 tsp Garlic, minced

3 tbsp tomato ketchup

1 tbsp hot sauce or sriracha

1 tsp Aged soy sauce

1 tbsp honey or sugar

1 tbsp ReaLemon lemon juice

2 tbsp water (to adjust consistency)

2 tbsp chopped cilantro (for garnish)

Frying

3 cups neutral oil for deep or shallow frying (vegetable, canola, peanut)

Method

Marinated Chicken

Prepare and Marinate

Cut the boneless chicken into 1–1.5 inch bite-size pieces and place in a bowl. Add yogurt, minced garlic, grated ginger, ground cumin, ground coriander, turmeric, garam masala, kosher salt, black pepper, and lemon juice. Mix thoroughly so each piece is coated. Cover and refrigerate for at least 30 minutes, ideally 1–2 hours. If short on time, 20 minutes still helps.

Batter / Coating

Make Batter

In a medium bowl whisk together chickpea flour, all-purpose flour, rice flour (if using), baking powder, ajwain (or ground cumin), red chili powder, and salt. Gradually add about 1/2 cup cold water, stirring to a thick, smooth batter that will coat chicken pieces — consistency like heavy cream or pancake batter. If batter is too thick add water 1 teaspoon at a time. If too thin add a tablespoon more chickpea flour. Let batter rest 5–10 minutes.

Combine Chicken and Batter

Remove marinated chicken from the fridge. Drain off excess yogurt marinade if there is a lot; keep some for flavor. Toss the chicken pieces into the batter so each piece is evenly coated. Work in a single layer or in batches so pieces do not clump.

Frying

Heat Oil

Pour neutral oil into a heavy-bottomed skillet or deep pot to a depth of about 1.5–2 inches (or use deep fryer). Heat over medium-high heat until oil reaches 350–360°F (175–180°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise to the surface steadily.

Fry Chicken Pakoras

Fry battered chicken in small batches so oil temperature remains steady. Gently slide pieces into the oil, do not overcrowd. Fry for about 4–6 minutes per batch, turning occasionally, until exterior is golden brown and internal temperature of the largest pieces reaches 165°F (74°C). Remove with a slotted spoon to a paper towel–lined tray to drain. Keep warm in a low oven (200°F / 95°C) if desired while you finish remaining batches.

Sauce / Toss (Tangy-Spicy)

Prepare Sauce

In a medium skillet or wok heat 1 tablespoon vegetable oil over medium heat. Add the thinly sliced shallot (or small onion) and sauté 2–3 minutes until softened and translucent. Add 1 teaspoon minced garlic and sauté 20–30 seconds until fragrant. Stir in 3 tablespoons tomato ketchup, 1 tablespoon hot sauce (or sriracha), 1 teaspoon soy sauce, 1 tablespoon honey (or sugar), and 2 tablespoons water. Cook and simmer 1–2 minutes until sauce is glossy and slightly thickened. Taste and adjust: add a pinch of salt, more lemon juice, or a splash more hot sauce if desired.

Toss Pakoras in Sauce

Add the fried pakoras to the skillet with the sauce in one or two batches. Toss gently with tongs or a spatula until each piece is evenly coated, about 1–2 minutes — just long enough to glaze without making them soggy. Remove from heat.

Garnish and Serve

Sprinkle chopped cilantro over the sauced pakoras and add a final squeeze of lemon juice if desired. Serve immediately with lemon wedges and optional cooling chutney or raita.