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Andhra Chicken Pakoda Recipe

Name: Turmeric Indian Cuisines Andhra Chicken Pakoda Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 lb boneless chicken thighs or breast, cut into 1-inch pieces; 0.25 cup plain yogurt (thick/full-fat); 1 tbs ginger-garlic paste; 1 tsp red chili powder (preferably Kashmiri for color); 0.5 tsp Andhra-style red chili powder or extra spicy chili powder; 0.25 tsp turmeric powder; 0.5 tsp garam masala; 1 tsp coriander powder; 0.5 tsp fennel seeds (crushed lightly); 10 leaves fresh curry leaves, finely chopped; 2 tbs fresh cilantro (coriander) leaves, finely chopped; 1 tsp salt; 1 tsp lemon juice; 0.75 cup gram (besan) flour; 0.25 cup rice flour (for extra crispness); 1 tbs cornstarch (or tapioca starch); 0.125 tsp baking soda; 0.25 tsp carom seeds (ajwain), optional; 0.5 cup hot water (to make batter); 0.25 tsp black pepper, freshly ground; 0.5 tsp salt; 2 cup vegetable oil (or peanut/sunflower) for deep frying; 10 leaves extra curry leaves for frying; 4 wedges lemon wedges; 0.5 cup finely sliced onion (optional, for serving)

Inspired by Turmeric Indian Cuisine

Time1h

Serves4

Make Andhra Chicken Pakoda 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 chicken thighs or breast, cut into 1-inch pieces

1/4 cup plain yogurt (thick/full-fat)

1 tbs ginger-garlic paste

1 tsp red chili powder (preferably Kashmiri for color)

1/2 tsp Andhra-style red chili powder or extra spicy chili powder

1/4 tsp turmeric powder

1/2 tsp Garam masala

1 tsp Coriander powder

1/2 tsp fennel seeds (crushed lightly)

10 leaves fresh curry leaves, finely chopped

2 tbs fresh cilantro (coriander) leaves, finely chopped

1 tsp Celtic sea salt

1 tsp ReaLemon lemon juice

Batter & Coating

3/4 cup gram (besan) flour

1/4 cup rice flour (for extra crispness)

1 tbs cornstarch (or tapioca starch)

1/8 tsp baking soda

1/4 tsp carom seeds (ajwain), optional

1/2 cup hot water (to make batter)

1/4 tsp Black pepper, freshly ground

1/2 tsp Celtic sea salt

For Frying & Garnish

2 cup vegetable oil (or peanut/sunflower) for deep frying

10 leaves extra curry leaves for frying

4 wedges lemon wedges

1/2 cup finely sliced onion (optional, for serving)

Method

Marinade & Chicken

Prepare Chicken

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

In a large bowl combine yogurt, ginger-garlic paste, red chili powder, Andhra or extra chili powder, turmeric, garam masala, coriander powder, lightly crushed fennel seeds, chopped curry leaves, chopped cilantro, salt, and lemon juice. Mix into a smooth marinade.

Add the chicken pieces to the marinade and mix well so each piece is evenly coated. Cover and refrigerate for at least 30 minutes — ideally 2 hours. If short on time, 30 minutes will still infuse flavor.

Batter & Coating

Make the Batter

In a separate bowl whisk together gram (besan) flour, rice flour, cornstarch, baking soda, carom seeds (if using), ground black pepper, and salt.

Gradually add about 1/3 to 1/2 cup hot (but not boiling) water while whisking to form a smooth, slightly thick batter that can coat the back of a spoon. Aim for a consistency similar to pancake batter — thick enough to cling to chicken but fluid enough to drizzle. Adjust with a tablespoon of water if too thick or a tablespoon of besan if too thin.

Transfer the marinated chicken to the batter bowl and toss so each piece is thoroughly coated. Let the coated pieces rest 5–10 minutes so the batter sticks well.

For Frying & Garnish

Heat Oil

Pour oil into a deep pan or wok to a depth of about 1.5–2 inches. Heat over medium-high to 350°F (175°C). To test, drop a tiny bit of batter—if it sizzles and rises steadily, oil is ready.

Just before frying, heat extra curry leaves in the hot oil for 10–15 seconds and remove (optional step to flavor oil). Pat coated chicken pieces lightly to remove excess batter drips so frying stays even.

Working in small batches (6–8 pieces depending on pan size), gently slide battered chicken into hot oil. Fry, turning occasionally, until golden brown and cooked through, about 4–6 minutes per batch depending on piece size. Internal temperature should reach 165°F (74°C) for chicken pieces.

Use a slotted spoon to transfer fried pieces to a wire rack or paper towel–lined plate to drain. For extra crispness, fry a second time for 30–45 seconds at higher heat (optional), then drain.

Fry the extra curry leaves briefly until crisp (10–15 seconds) and drain. Sprinkle crisp curry leaves over the pakodas for authentic aroma.

Serve hot garnished with lemon wedges and sliced onions on the side. Offer chutney such as green chutney or tomato-onion chutney if desired.