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Chicken Pakora Recipe

Name: Spice Fusion Takeaways 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-inch pieces; 0.5 cups plain yogurt (thick, whole-milk preferred); 2 tsp garlic, minced; 1 tsp fresh ginger, grated; 1 tsp ground coriander; 1 tsp ground cumin; 1 tsp kashmiri chili powder or sweet paprika; 0.5 tsp turmeric; 0.5 tsp garam masala; 1 tsp salt; 0.5 tsp freshly ground black pepper; 1 tbs lemon juice; 1 cups chickpea (besan) flour; 0.25 cups rice flour (for extra crispness); 0.5 tsp baking powder; 1 tbs cornstarch; 0.5 cups ice cold water; 2 tbs fresh cilantro, finely chopped; 1 each green chili, finely chopped (optional); 0.5 tsp salt (for batter); 0.25 tsp black pepper (for batter); 2 cups neutral oil with high smoke point (vegetable, peanut, or canola); 4 each lemon wedges (to serve); 2 tbs fresh cilantro leaves (garnish); 0.5 cups plain yogurt (for raita-style dip); 0.25 cups mint leaves; 0.25 cups cilantro; 0.25 each green chili (optional); 0.25 tsp salt; 1 tsp lemon juice

Inspired by Spice Fusion Takeaway

Time1h

Serves4

Make Chicken Pakora Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinade & Chicken

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

1/2 cups plain yogurt (thick, whole-milk preferred)

2 tsp Garlic, minced

1 tsp Fresh ginger, grated

1 tsp Ground coriander

1 tsp Ground cumin

1 tsp kashmiri chili powder or sweet paprika

1/2 tsp turmeric

1/2 tsp Garam masala

1 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

1 tbs ReaLemon lemon juice

Batter & Coating

1 cups chickpea (besan) flour

1/4 cups rice flour (for extra crispness)

1/2 tsp Baking powder

1 tbs Cornstarch

1/2 cups ice cold water

2 tbs fresh cilantro, finely chopped

1 each green chili, finely chopped (optional)

1/2 tsp salt (for batter)

1/4 tsp black pepper (for batter)

Frying & Finish

2 cups neutral oil with high smoke point (vegetable, peanut, or canola)

4 each lemon wedges (to serve)

2 tbs fresh cilantro leaves (garnish)

Chutney (optional)

1/2 cups plain yogurt (for raita-style dip)

1/4 cups Mint leaves

1/4 cups Cilantro

1/4 each green chili (optional)

1/4 tsp Celtic sea salt

1 tsp ReaLemon lemon juice

Method

Marinade & Chicken

Prepare chicken

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

Mix marinade

In a medium bowl, combine 1/2 cup yogurt, minced garlic, grated ginger, ground coriander, ground cumin, chili powder/paprika, turmeric, garam masala, 1 tsp salt, 1/2 tsp black pepper and 1 tablespoon lemon juice. Whisk until smooth.

Marinate

Add the chicken pieces to the marinade, stirring to coat thoroughly. Cover and refrigerate for at least 30 minutes up to 4 hours. If short on time, allow at least 15 minutes to let flavors adhere.

Batter & Coating

Prepare dry mix

In a separate large bowl, whisk together chickpea flour, rice flour, baking powder, cornstarch, 1/2 tsp salt and 1/4 tsp black pepper until evenly combined.

Add herbs and chill water

Stir in chopped cilantro and optional chopped green chili. Gradually add about 1/2 cup ice cold water, whisking to a thick but coating batter—similar to pancake batter but slightly thicker so it clings to the chicken. Adjust with a tablespoon more water if needed. Keep batter chilled while oil heats.

Combine chicken and batter

Remove marinated chicken from fridge. Using tongs or a fork, transfer a few pieces at a time into the batter and toss to coat completely. Let coated pieces rest briefly (1–2 minutes) so the batter adheres well.

Frying & Finish

Heat oil

In a heavy-bottomed deep skillet or saucepan, pour enough oil to reach about 1.5 inches up the side (approximately 2 cups). Heat over medium-high until oil reaches 350°F (175°C) or until a small drop of batter sizzles and rises to the surface immediately.

Fry in batches

Working in small batches (do not overcrowd), gently slide battered chicken pieces into the hot oil. Fry, turning occasionally, until golden brown and cooked through, about 4–6 minutes depending on piece size. Use a slotted spoon to transfer cooked pakora to a paper-towel lined tray to drain. Maintain oil temperature between 330–360°F; adjust heat between batches.

Second fry (optional for extra crispness)

For ultra-crisp pakora, after the first fry, raise oil temperature slightly to 375°F (190°C) and fry each batch again for 30–45 seconds until crisp. Drain again on paper towels.

Serve

Arrange pakora on a serving platter, sprinkle with chopped cilantro leaves and serve immediately with lemon wedges. Offer chutney or raita on the side.

Chutney (optional)

Make mint-cilantro raita

In a small blender or food processor, combine 1/2 cup yogurt, mint leaves, cilantro, 1/4 green chili if using, 1 tsp lemon juice and 1/4 tsp salt. Blend until smooth. Taste and adjust seasoning. Chill until ready to serve.