Chicken Pakora Recipe (Indian-Style)
Recipe to make delicious Chicken Pakora at home. Simple ingredients, instructions, and equipment to cook Indian-style Chicken Pakoda easily.
Equipment
- 1 Kadhai
- 1 Induction Cooktop
Ingredients
- 350-400 g Chicken boneless
- 2 Onions medium
- 1 tbsp Ginger paste
- 1½ tbsp Garlic paste
- 2 Green Chilis or according to heat tolerance
- 2 tbsp Coriander leaves Chopped
- 1 tsp Lime Juice
- ½ cup Besan Gram flour; if needed add more
- 3 tbsp Rice flour or corn flour
- 1 tsp Black Pepper powder
- 1 tsp Kashmiri Red Chili powder
- ½ tsp Turmeric powder
- 1 tsp Garam Masala powder
- 1 pinch Baking Soda
- Chaat Masala
- Salt to taste
- Vegetable oil
Instructions
Prepare the chicken pieces
- First, wash the chicken and cut it into 2-2 ½ inch pieces (or according to your liking).
- Next, transfer it into a large mixing bowl and add lime juice and a bit of oil.
- Mix well and refrigerate it for about 2 hours. This will make the chicken much softer.
Prepare the veggies and paste
- While the chicken is resting, blend the ginger, garlic, and green chilis into a fine paste.
- Chop the onions and the coriander leaves and keep aside.
Coat the chicken pieces
- After the resting time, take the chicken out of the fridge, and, add the ginger, garlic, and green chili paste.
- Mix well. Add the onions and coriander leaves.
- Combine well and to this add the besan (gram flour), rice flour (or corn starch), baking soda, black pepper powder, turmeric powder, Kashmiri red chili powder, garam masala, and salt to taste.
- Start to mix them nicely.
- Add splashes of water as needed. Do not make the batter too watery. It should have a semi-thick consistency that will coat the chicken pieces well.
- Keep them aside.
Fry the chicken pieces
- Next, take a kadhai or a deep-frying pan and add oil.
- Let the oil heat until it smokes.
- Keep the flame on medium and then gently lower the coated chicken into the oil.
- Fry them from all sides until they turn golden brown. Make sure not to burn them.
- Do this in batches and then transfer them to a kitchen tissue-covered plate. This will soak off the extra oil from the pakoras.
Add chaat masala
- After all the pakoras are fried put them into a mixing bowl and sprinkle chaat masala.
- Toss them in the masala so that it coats the pakora evenly, before serving.