Patiala Chicken Pakode Recipe

prep chicken

Trim fat and cut chicken thighs into bite-size 1–1.5 inch pieces. Pat dry with paper towels.

marinate

In a large bowl combine yogurt, ginger-garlic paste, green chilies, garam masala, amchur, red chili powder, turmeric and 1 tsp salt. Add the chicken pieces and toss to coat. Marinate for 20–30 minutes (or up to 2 hours in fridge).

make batter

To the marinated chicken bowl add gram flour, rice flour, cornstarch, baking powder, remaining 0.5 tsp salt, chopped cilantro and mint. Add 1/4 cup water and mix to form a thick, clingy batter that coats each piece. Adjust with up to 2 tbsp more water if too dry; batter should be thick so it doesn’t drip off completely.

heat oil

Pour oil into a heavy-bottomed pot or deep skillet and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter — it should sizzle and rise slowly to the surface.

fry pakode

Working in batches (do not overcrowd), gently drop battered chicken pieces into the oil. Fry for 4–6 minutes per batch, turning occasionally, until golden brown and cooked through (internal temp ~75°C/165°F). Remove with a slotted spoon and drain on paper towels. Keep warm in a 200°F (95°C) oven if making ahead.

While chicken marinates, combine cucumber, vinegar, sugar, salt, mustard seeds and red chili flakes in a small bowl. Toss and let sit for at least 15 minutes to macerate. Chill until serving.

Whisk ranch dressing with buttermilk to loosen to a dipping consistency. Stir in chaat masala, garam masala, chopped cilantro and mint, and lemon juice. Taste and adjust salt or lemon. Chill until serving.

In a blender or food processor combine green chilies, cilantro, mint, lemon juice, salt and sugar. Pulse to a smooth, bright-green paste, adding up to 2 tbsp water to reach a spoonable but thick consistency. Transfer to a bowl and refrigerate.

In a small saucepan heat 1/2 cup oil over medium heat until shimmering. Add mustard seeds and cumin seeds; when they begin to pop, add broken dried red chilies and sliced garlic. Fry gently until garlic is golden and chilies darken slightly (30–60 seconds) — be careful not to burn. Remove from heat and immediately stir in asafoetida and 1/4 tsp salt. Let cool; oil will crisp the garlic and chilies. Strain if you prefer a clear oil, or leave solids in for texture.

Arrange warm chicken pakode on a serving platter. Spoon a few dollops of Punjabi Ranch and Green Chili Chutney around the plate.

Top the pakode with a drizzle of Crispy Tadka Chili Oil — a little goes a long way. Scatter pickled cucumber and sliced red onion alongside.

Garnish with cilantro, chili threads and lemon wedges. Serve immediately so pakode remain crisp; provide extra chutney and ranch on the side for dipping.