Chicken Pakora Recipe

Trim and cut

Trim any excess fat from the chicken and cut into 1–1.5 inch strips, roughly uniform in size so they cook evenly.

In a bowl, combine 1/4 cup yogurt, minced garlic, grated ginger, 1 tsp salt, and 1/2 tsp black pepper. Add the chicken strips and toss to coat. Marinate for at least 20 minutes at room temperature or up to 2 hours in the refrigerator.

Mix dry ingredients

In a medium bowl whisk together gram flour, rice flour, cornstarch, baking powder, turmeric, red chili powder, garam masala, ground cumin and 3/4 tsp salt until evenly blended.

Stir in chopped cilantro and sliced onion (if using) into the dry mix.

Make batter

Gradually add 3/4 cup cold water (or club soda) to the dry mix while whisking to form a thick, spoonable batter that will cling to the chicken (adjust water slightly as needed). The consistency should be similar to heavy pancake batter — thick but pourable. Chill the batter for 10 minutes if time allows; cold batter yields a crisper crust.

Remove marinated chicken from fridge and shake off any excess wet marinade so the batter adheres better.

Optionally, you can dust chicken pieces lightly with a tablespoon of gram flour before dipping to help the batter stick.

Heat oil

Pour about 2 cups (or enough for 1.5–2 inches depth) of vegetable oil into a deep skillet or heavy pot. Heat over medium-high until the oil reaches 350°F (175°C) — or test by dropping a small amount of batter into the oil; it should sizzle and rise slowly to the surface.

Working in small batches (4–6 pieces depending on pot size), hold each chicken strip by one end and dip into the batter, letting excess drip back into the bowl. Carefully lower the battered strip into the hot oil. Do not overcrowd the pan; overcrowding lowers the oil temperature and results in soggy pakoras.

Fry the chicken strips, turning occasionally, until golden brown and cooked through, about 4–6 minutes per batch depending on thickness. Internal temperature should reach 165°F (74°C) for chicken. Adjust heat as needed to maintain oil temperature around 325–350°F (160–175°C).

Use a slotted spoon to transfer cooked pakoras to a wire rack or paper towel–lined plate to drain. Sprinkle lightly with chaat masala if using and a little extra salt while still hot. Repeat with remaining chicken.

Serve hot with lemon wedges and the prepared dipping sauce.

While the batter chills or the oil heats, combine 1/2 cup yogurt, chopped mint, 1 tablespoon cilantro, optional green chili, 1/4 tsp salt, and 1 tsp lemon juice in a small bowl. Stir until smooth. Taste and adjust salt or lemon. Chill until ready to serve.