Ingredients for Chicken Pakora
Here’s what you’ll need to prepare this tasty dish:
For the Chicken:
- 500 grams of boneless chicken, cut into bite-sized pieces
- 2 tablespoons of ginger-garlic paste
- 1 teaspoon of red chili powder
- 1/2 teaspoon of turmeric powder
- 1 teaspoon of garam masala
- 1 teaspoon of coriander powder
- 1 tablespoon of lemon juice
- Salt, to taste
For the Batter:
- 1 cup of gram flour (besan)
- 2 tablespoons of rice flour (for extra crispiness)
- 1/2 teaspoon of ajwain (carom seeds)
- 1/2 teaspoon of cumin seeds
- 1/4 teaspoon of baking soda
- 1/2 cup of water (adjust as needed to make a thick batter)
- Oil, for deep frying
Optional Garnish:
- Chopped coriander leaves
- Lemon wedges
- Chaat masala, for sprinkling
Step-by-Step Recipe
Step 1: Marinate the Chicken
- In a bowl, combine ginger-garlic paste, red chili powder, turmeric powder, garam masala, coriander powder, lemon juice, and salt.
- Add the chicken pieces to the marinade and coat them evenly.
- Let the chicken marinate for at least 30 minutes to absorb the flavours.
Step 2: Prepare the Batter
- In a mixing bowl, combine gram flour, rice flour, ajwain, cumin seeds, and baking soda.
- Gradually add water to the dry ingredients, whisking continuously to form a smooth, thick batter.
Step 3: Coat the Chicken
- Dip each marinated chicken piece into the batter, ensuring it is fully coated.
- Set the coated chicken pieces aside on a plate.
Step 4: Fry the Chicken Pakoras
- Heat oil in a deep frying pan over medium heat.
- Once the oil is hot, carefully add the coated chicken pieces in batches.
- Fry the chicken pakoras until they are golden brown and crispy.
- Remove the pakoras and place them on a paper towel to drain excess oil.
Step 5: Garnish and Serve
- Transfer the chicken pakoras to a serving plate.
- Sprinkle chaat masala on top for an extra tangy flavour.
- Garnish with chopped coriander leaves and serve hot with lemon wedges and mint chutney.
Tips for Making the Best Chicken Pakora
- Use boneless chicken for easier cooking and eating.
- Add a pinch of chaat masala or lemon juice to the batter for extra tanginess.
- Fry the pakoras in small batches to ensure even cooking and crispiness.
- Serve immediately for the best taste and texture.
If you try this recipe, let us know how it turned out in the comments below. Don’t forget to share your favourite variations of Chicken Pakora. Happy cooking!
