Chicken Pakora Recipe

Prepare chicken

Trim any excess fat from the chicken breast tenders and pat dry with paper towels. If pieces are large, cut each tender into 1-1.5 inch strips for even frying.

In a medium bowl combine yogurt, lemon juice, garlic paste, ginger paste, ground cumin, ground coriander, red chili powder, and 1 tsp salt. Mix into a smooth marinade.

Add the chicken pieces to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 2 hours. Do not marinate much longer to avoid breaking down the chicken texture.

In a separate bowl whisk together chickpea (besan) flour, rice flour, baking powder, crushed ajwain or cumin, turmeric, garam masala and 3/4 tsp salt until well combined.

Slowly add about 1/2 cup cold water while whisking to form a medium-thick batter that will coat the back of a spoon. Batter should be smooth and lump-free; add a tablespoon more water if too thick or a tablespoon more besan if too thin.

Stir in chopped cilantro into the batter, reserving a little for garnish.

Pour oil into a heavy-bottomed deep pot or fryer to a depth of about 2-3 inches (use enough for the pieces to float). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise to the surface immediately without burning.

Remove chicken from refrigerator. Working in batches to avoid overcrowding, dip each marinated chicken piece into the batter, letting excess drip off, then gently lower into the hot oil with a slotted spoon or spider.

Fry the pieces for 4–6 minutes, turning occasionally, until batter is deep golden-brown and chicken reaches an internal temperature of 165°F (74°C). Smaller pieces will take less time; larger may need a minute or two more. Adjust heat to maintain oil temperature between 325–350°F so exterior browns without burning.

Using a slotted spoon, transfer cooked pakoras to a wire rack set over a baking sheet or to paper towels to drain briefly. Keep finished pakoras warm in a low oven (about 200°F/95°C) if frying in multiple batches.

Sprinkle with a little extra chopped cilantro and a squeeze of lemon before serving. Serve hot with mint chutney or tamarind chutney and lemon wedges.