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Chicken Pakora Recipe

Name: NEW 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 breasts, cut into 1–1.5 inch pieces; 0.25 cup plain yogurt (for marinade); 1 tsp ginger paste; 1 tsp garlic paste; 0.5 tsp ground coriander; 0.5 tsp ground cumin; 0.5 tsp red chili powder (adjust to heat preference); 0.75 tsp salt (for marinade); 0.75 cup gram flour (besan); 0.25 cup all-purpose flour (optional, for extra crisp); 1 tbsp rice flour (optional, for crispiness); 0.125 tsp baking soda; 0.5 cup cold water; 1 tbsp cornstarch (or additional rice flour); 0.25 tsp black pepper; 0.25 tsp garam masala; 0.25 tsp salt (for batter); 2 cup neutral oil for deep frying (vegetable, canola, peanut); 0.25 cup tomato ketchup; 2 tbsp red chili sauce (or sriracha); 1 tsp soy sauce; 1 tbsp honey or sugar; 1 tsp rice vinegar or white vinegar; 2 tbsp water (to thin sauce); 1 tsp garlic, minced (for sauce); 2 tbsp green onions, thinly sliced (garnish); 2 tbsp fresh cilantro, chopped (optional garnish); 2 to taste lemon wedges

Inspired by NEW 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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Marinade & Chicken

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

1/4 cup plain yogurt (for marinade)

1 tsp ginger paste

1 tsp garlic paste

1/2 tsp Ground coriander

1/2 tsp Ground cumin

1/2 tsp red chili powder (adjust to heat preference)

3/4 tsp salt (for marinade)

Batter & Coating

3/4 cup gram flour (besan)

1/4 cup all-purpose flour (optional, for extra crisp)

1 tbsp rice flour (optional, for crispiness)

1/8 tsp baking soda

1/2 cup cold water

1 tbsp cornstarch (or additional rice flour)

1/4 tsp black pepper

1/4 tsp Garam masala

1/4 tsp salt (for batter)

Frying

2 cup neutral oil for deep frying (vegetable, canola, peanut)

Sauce & Toss

1/4 cup tomato ketchup

2 tbsp red chili sauce (or sriracha)

1 tsp Aged soy sauce

1 tbsp honey or sugar

1 tsp rice vinegar or white vinegar

2 tbsp water (to thin sauce)

1 tsp garlic, minced (for sauce)

2 tbsp green onions, thinly sliced (garnish)

2 tbsp fresh cilantro, chopped (optional garnish)

Finishing (optional)

2 to taste lemon wedges

Method

Marinade & Chicken

Trim excess fat from the chicken and cut into 1–1.5 inch bite-sized pieces. Pat dry with paper towels.

In a bowl, combine 1/4 cup yogurt, ginger paste, garlic paste, ground coriander, ground cumin, red chili powder and 3/4 tsp salt. Mix until smooth.

Add the chicken pieces to the marinade, toss to coat evenly. Cover and refrigerate for at least 30 minutes, up to 2 hours (short marination is fine since pieces are small).

Batter & Coating

In a mixing bowl, whisk together gram flour, all-purpose flour, rice flour, cornstarch, baking soda, black pepper, garam masala and 1/4 tsp salt.

Slowly add about 1/2 cup cold water while whisking to form a thick, smooth batter that will coat the back of a spoon. The batter should be slightly thicker than pancake batter; adjust with a tablespoon more water or a tablespoon more flour to reach the right consistency.

If batter sits, give it a quick stir. Take marinated chicken from fridge and shake off excess marinade (do not dry completely — some yogurt helps batter adhere).

Frying

Pour oil into a deep, heavy-bottomed skillet or pot to a depth of about 1–1.5 inches (or use a deep fryer). Heat over medium-high until oil temperature reaches 350°F (175°C) or until a small drop of batter sizzles and rises immediately.

Working in batches to avoid overcrowding, dredge each chicken piece in the batter to fully coat, letting excess drip off, then carefully lower into hot oil. Fry 5–7 pieces at a time depending on pot size.

Fry until golden brown and cooked through, 4–6 minutes per batch, turning occasionally for even color. Use a thermometer to check that internal temperature reaches 165°F (74°C) or cut a piece to ensure no pink remains.

Using a slotted spoon, transfer fried pieces to a wire rack set over a sheet pan or paper towels to drain. Keep warm in a 200°F (95°C) oven if frying multiple batches.

Sauce & Toss

While frying the last batch, prepare the sauce: heat a small nonstick skillet or saucepan over medium heat and add 1 teaspoon minced garlic. Sauté 15–20 seconds until fragrant (do not brown).

Add ketchup, red chili sauce, soy sauce, honey (or sugar), vinegar and 2 tablespoons water. Stir and bring to a gentle simmer for 1–2 minutes until slightly thickened and glossy. Taste and adjust sweetness, salt or heat as desired.

Remove the pan from heat. Add the hot fried chicken pieces to the pan and toss gently with a spoon or spatula until evenly coated in sauce. Work quickly so the coating remains crisp but gets lacquered with sauce.

Transfer sauced chicken to a serving platter and sprinkle with sliced green onions and chopped cilantro.

Finishing

Serve immediately with lemon wedges on the side for squeezing over, and optional chutney or steamed rice. Leftovers can be reheated in a hot oven (400°F / 200°C) for 5–8 minutes to re-crisp.