Chicken Pakora Recipe
Marinated chicken pieces fried in a spicy batter.
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.
Chicken Marinade
Batter
Frying
Method
Chicken Marinade
- 1
Step 1: Prepare the Chicken
Cut the chicken breast into bite-sized pieces and place them in a bowl.
- 2
Step 2: Marinate the Chicken
In the same bowl, add yogurt, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, garam masala, salt, and lemon juice. Mix well until the chicken pieces are evenly coated. Cover and let marinate for at least 30 minutes.
Batter Preparation
- 3
Step 3: Make the Batter
In a separate bowl, combine gram flour, rice flour, water, baking powder, cumin seeds, and salt. Whisk until you have a smooth batter. Adjust the consistency with more water if necessary; it should be thick enough to coat the chicken pieces.
Frying
- 4
Step 4: Heat the Oil
In a deep frying pan, heat the oil over medium heat. To check if the oil is ready, drop a small amount of batter into it; if it sizzles and rises to the surface, the oil is hot enough.
- 5
Step 5: Fry the Chicken Pakoras
Take each marinated chicken piece, dip it into the batter, ensuring it’s well coated, and carefully drop it into the hot oil. Fry in batches, making sure not to overcrowd the pan. Cook until golden brown and crispy, about 5-7 minutes, then remove and drain on paper towels.
- 6
Step 6: Serve
Serve hot with mint chutney or your favorite dipping sauce.
