Chicken Pakora (4) Recipe

Trim and cut

Trim any fat from the chicken breast tenders and slice into uniform 1.5–2 inch pieces if pieces are large so they cook evenly.

Combine the yogurt, grated ginger, minced garlic, ground coriander, ground cumin, red chili powder, salt and lemon juice in a bowl. Mix to a smooth marinade.

Add the chicken pieces to the marinade, toss to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 2 hours. (If short on time, 15–30 minutes still imparts flavor.)

Sift or whisk together the chickpea flour, rice flour, baking soda, crushed ajwain (if using), turmeric, red chili powder, garam masala and salt in a medium bowl so spices are evenly distributed.

Stir in the chopped cilantro (if using). Slowly add the cold water while whisking to form a smooth, thick batter that coats the back of a spoon. The batter should be thick enough to cling to chicken (like pancake batter but slightly stiffer). Adjust water by tablespoons if needed.

Let the batter rest for 10 minutes. This allows flours to hydrate and gives a better texture.

Heat the oil in a deep pan or heavy-bottomed pot over medium-high heat. Heat to 175–180°C (350–360°F) if you have a thermometer. If not, test by dropping a small bit of batter — it should sizzle and rise slowly to the surface.

While oil heats, lightly pat marinated chicken pieces dry with paper towel. Optionally toss each piece in cornstarch (1–2 tbsp total) to help the batter adhere — shake off excess.

Working in small batches (6–8 pieces depending on pot size), dip each chicken piece into the besan batter, ensuring an even coating. Allow excess batter to drip back into the bowl.

Carefully lower coated pieces into the hot oil, avoiding overcrowding. Fry for 5–7 minutes per batch, turning occasionally, until the exterior is golden brown and internal temperature of chicken reaches 74°C (165°F). Smaller pieces may take 4–5 minutes; larger pieces up to 8 minutes.

Use a slotted spoon to remove pakoras and transfer to a wire rack set over a baking sheet or to paper towels to drain. Keep cooked pakoras warm in a low oven (90–100°C / 200°F) while you finish remaining batches.

Arrange pakoras on a platter, squeeze lemon wedges over them and serve immediately with mint chutney or tamarind chutney on the side.

Enjoy as a starter while hot and crisp.