Chicken Pakora Recipe
Fresh chicken marinated, spices, herbs & crisp fried
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Ingredients
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Marinade
Batter
Frying
Method
Marinade
- 1
Cut the chicken breast into bite-sized pieces and place them in a large mixing bowl.
- 2
Add yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, lemon juice, salt, and chopped coriander leaves to the chicken.
- 3
Mix all the ingredients well to ensure the chicken is evenly coated. Cover and let it marinate for at least 1 hour in the refrigerator.
Batter
- 4
In a separate bowl, combine chickpea flour, rice flour, baking powder, and salt.
- 5
Gradually add water to the flour mixture, stirring continuously until a smooth batter forms. It should be thick enough to coat the back of a spoon.
Frying
- 6
Heat oil in a deep frying pan or Kadai over medium heat. To test if the oil is hot enough, drop a small amount of batter into the oil; it should sizzle and rise to the surface.
- 7
Take a piece of marinated chicken, dip it into the batter, ensuring it is fully coated, and carefully drop it into the hot oil.
- 8
Fry the chicken pieces in batches, avoiding overcrowding the pan. Fry until golden brown and crispy, about 5-7 minutes per batch.
- 9
Remove the fried chicken pakoras using a slotted spoon and drain them on paper towels to absorb excess oil.
- 10
Serve the chicken pakoras hot with mint chutney or ketchup.
