Chicken Pakoda Recipe
Chicken pakora is a popular Indian fritter in which soft battered seasoning boneless chicken pieces are deep-fried. These have a crispy exterior and a soft interior. Served with green (hot!) and (red) sweet chutney.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the chicken and batter
For serving (chutneys)
Method
Prep and marinate chicken
Trim and cut
Trim excess fat from the chicken and cut into even 1- to 1.5-inch bite-sized pieces so they cook uniformly. Pat pieces dry with paper towel.
Light marinade
Place chicken in a bowl and add 1/2 tsp salt, 1/2 tsp turmeric, 1 tsp ginger-garlic paste, and 1/2 tsp red chili powder. Mix well and let sit for 10–15 minutes while you prepare the batter. This gives the meat baseline seasoning.
Make the batter
Combine dry ingredients
In a large mixing bowl, whisk together 1 cup gram flour (besan), 1/4 cup rice flour, 1 tablespoon cornstarch, 1/2 teaspoon baking powder, 1/2 teaspoon ground cumin, 1/2 teaspoon garam masala, 1/4 teaspoon turmeric, 1/2 tsp amchur (or lemon juice added later), and 1 teaspoon salt until evenly distributed.
Add fresh aromatics
Stir in 1 tablespoon ginger-garlic paste, finely chopped 2 green chilies, and 2 tablespoons chopped cilantro into the dry mix so the flavors disperse through the batter.
Adjust batter consistency
Gradually add about 1/2 cup chilled water while whisking to form a thick, coat-the-spoon batter. The batter should be thick enough to cling to the chicken but not overly stiff — similar to pancake batter but denser. If too thick, add water in 1 tablespoon increments; if too thin, add a tablespoon of besan.
Rest batter briefly
Let the batter rest for 5 minutes; this allows the besan to hydrate and the baking powder to start activating, improving crispness.
Coating and frying
Heat oil
Pour about 500–600 ml oil into a deep heavy-bottomed pan or kadai and heat over medium-high. Heat oil to 175–180°C (350–360°F). If you don't have a thermometer, test by dropping a small pinch of batter — it should sizzle and rise steadily without browning instantly.
Coat chicken
Transfer the marinated chicken pieces into the batter bowl and toss so each piece is evenly coated. Work in batches to avoid overcrowding later.
Fry in batches
Carefully drop 6–8 pieces (depending on pan size) into the hot oil without overcrowding. Fry for 5–7 minutes, turning occasionally, until the exterior is deep golden brown and the chicken is cooked through (internal temperature ~75°C / 165°F). Adjust heat as needed to maintain oil temperature; too hot will burn the exterior before the inside cooks, too cool will make them greasy.
Drain
Using a slotted spoon, remove pakoras to a wire rack set over a tray or paper towels. Let them drain briefly to crisp up. Keep fried batches warm in a low oven (90–100°C) if cooking in multiple batches.
Final seasoning and serve
Finish
Once all pieces are fried, immediately sprinkle a little extra chaat salt or a pinch of salt and a squeeze of lemon over the pakoras for brightness. Toss gently so seasoning is even.