Chicken Pakora (5 Pcs) Recipe

Prepare Chicken

Trim excess fat from the chicken pieces and pat them dry with paper towel. Make 2–3 shallow slashes on each piece so the marinade penetrates.

Make Marinade

In a mixing bowl combine yogurt, ginger-garlic paste, garam masala, red chili powder, ground cumin, salt, lemon juice, chopped cilantro and freshly ground black pepper. Mix until smooth.

Marinate Chicken

Add the chicken pieces to the marinade and turn to coat evenly. Cover and refrigerate for at least 30 minutes — up to 3 hours for more flavor.

Prepare Dry Batter Mix

In a separate bowl whisk together gram (besan) flour, all-purpose flour, rice flour (if using), and baking soda. This dry mix adds structure and crispness.

Make Batter

Just before frying, add the dry flour mix to the marinated chicken and pour in cold water 1 tablespoon at a time, stirring to form a thick batter that coats each piece. The batter should be thick enough to cling but not glue-like (about 3–4 tablespoons total). Adjust salt if needed.

Heat oil in a deep, heavy-bottomed pan or skillet to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise steadily without browning instantly.

Stir the batter-coated chicken pieces to ensure each piece is evenly coated. Dredge any excess batter lightly so it doesn’t form huge lumps in the oil.

Working in a single layer (do not overcrowd), gently lower the chicken pieces into the hot oil using tongs. Fry 2–3 pieces at a time depending on pan size.

Fry for 5–7 minutes, turning occasionally, until the exterior is golden-brown and an instant-read thermometer inserted into the thickest part of a piece reads 74°C (165°F). Smaller pieces may cook faster — check after 4 minutes.

Using a slotted spoon, transfer the pakoras to a paper towel–lined tray to drain. Sprinkle with a pinch of salt while hot, if desired.

Garnish with chopped cilantro and serve immediately with lemon wedges and your choice of chutney or dipping sauce.