Crispy Chicken Pakora Recipe

Prep chicken

Trim visible fat from chicken and cut into 1–1.5 inch bite-sized pieces. Pat dry with paper towels.

In a medium bowl combine 1/2 cup plain yogurt, 1 tablespoon lemon juice, minced garlic, grated ginger, 1 teaspoon kosher salt, 1/4 teaspoon black pepper and 1/4 teaspoon ground turmeric. Stir until smooth.

Add the chicken pieces to the yogurt mixture and toss until every piece is coated. Cover and refrigerate for at least 30 minutes and up to 4 hours. (If short on time, 15 minutes will still impart some flavor.)

About 20 minutes before frying, make the batter. In a large mixing bowl whisk together 1 cup gram flour, 1/4 cup rice flour, 1/2 teaspoon baking powder, 1/2 teaspoon red chili powder, 1/2 teaspoon garam masala, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander and 1/4 teaspoon amchur.

Stir in 2 tablespoons chopped cilantro and 1 finely chopped green chili if using. Gradually whisk in 1/2 cup cold water to make a thick, smooth batter that will cling to the chicken. The consistency should be like heavy pancake batter — thick enough to coat but not runny. Adjust with an extra tablespoon of water or gram flour as needed.

Check seasoning and taste a tiny bit of the batter (if uncooked batter taste acceptable). Adjust salt or spices as desired.

Heat 3 cups vegetable oil in a heavy-bottomed pot or deep skillet over medium heat. Heat to 350°F (175°C) if you have a thermometer. If not, test by dropping a small amount of batter into the oil — it should sizzle immediately and rise to the surface within a few seconds.

While oil heats, remove marinated chicken from fridge. Shake off excess marinade (but don’t dry completely) so batter adheres better.

Working in small batches (6–8 pieces depending on pot size), dip each piece of chicken into the batter, allowing excess to drip off briefly, then carefully lower into hot oil. Do not overcrowd — crowding will lower oil temperature and make pakoras greasy.

Fry for 4–6 minutes per batch, turning occasionally, until the coating is deep golden brown and the chicken registers 165°F (74°C) at the thickest part. Smaller pieces may cook faster; adjust time accordingly.

Use a slotted spoon to transfer cooked pakoras to a wire rack set over a baking sheet or paper towels to drain. Immediately sprinkle lightly with 1/4 teaspoon salt while hot.

Keep cooked pakoras warm in a single layer in a low oven (200°F / 95°C) while you finish remaining batches so they stay crisp.

Serve hot with lemon wedges and optional cilantro-mint chutney.

While the batter rests or pakoras fry, make the chutney. Combine 1/2 cup cilantro, 1/4 cup mint, 1 green chili, 2 tablespoons yogurt (or water), 1 teaspoon lemon juice and 1/4 teaspoon salt in a blender or food processor.

Pulse until smooth, adding a little more yogurt or water to reach desired dipping consistency. Taste and adjust salt or lemon as needed. Chill until serving.