Chicken Pakora Recipe
Mildly spiced boneless chicken breast fritters.
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Ingredients
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Marinade & batter
Coating & frying
To serve
Method
Marinade & batter
- 1
Prepare chicken
Trim any fat from the chicken breasts and cut into bite-size strips or 1-inch cubes so pieces are uniform (about 1/2 to 1 inch thick). Pat dry with paper towel.
- 2
Make marinade
In a large mixing bowl combine yogurt, ginger paste, garlic paste, green chili, ground coriander, ground cumin, turmeric, red chili powder (or paprika), garam masala, salt, lemon juice and chopped cilantro. Whisk until smooth.
- 3
Add flours and baking powder
Stir in the gram (besan) flour, all-purpose flour, and baking powder to the yogurt-spice mixture. The mixture should coat pieces like a thick batter. If too thick to coat evenly, add up to 2 tablespoons water, 1 tablespoon at a time, to reach a thick-dipping consistency.
- 4
Marinate
Add the cut chicken to the bowl and toss thoroughly to coat each piece in the batter. Cover and refrigerate for at least 30 minutes, up to 2 hours. (Short marination tenderizes and helps spices penetrate.)
Coating & frying
- 5
- 6
Optional dusting
If you prefer extra-crisp edges, lightly dust the marinated chicken pieces in the extra besan flour before frying, shaking off excess.
- 7
Fry in batches
Carefully add a single layer of coated chicken pieces to the hot oil without overcrowding. Fry for about 3–4 minutes per side (6–8 minutes total) for 1-inch pieces, turning occasionally, until golden brown and cooked through (internal temperature 165°F/74°C). Adjust time for smaller or larger pieces.
- 8
Drain
Use a slotted spoon or spider to remove pakoras and transfer to a paper towel–lined plate to drain excess oil. Keep warm in a low oven (200°F/95°C) if frying remaining batches.
To serve
- 9
Arrange chicken pakora on a serving platter with lemon wedges and chutney. Squeeze lemon over hot pakoras just before eating. Serve immediately for best crispness.
- 10
Leftovers can be reheated in a 375°F (190°C) oven for 8–10 minutes to restore crispness; avoid microwave reheating if possible.