Tender chicken marinated in a blend of fragrant spices, then coated in a chickpea flour-based batter for that signature mild nutty taste. This Chicken Pakora is then fried until beautifully golden and crisp.
The simplest Indian chicken fritter you will ever cook is crispy, spicy, and delicious. A delicious gluten-free chicken appetizer that only takes 15 minutes to prepare! This chicken meal is perfect for you if you really enjoy afternoon snacks.
Chicken pieces that have been marinated, dipped in a fiery batter, then deep-fried to a beautiful golden perfection. To enjoy the meaty crispiness, dip them in ketchup, yoghurt dip, or mint chutney.
Ingredients of Chicken Pakora
- 250 gm boneless chicken
- Rice flour
- 1 tsp ground cumin
- 1 tsp coriander powder
- ¾ tsp Garlic Paste
- ¾ tsp Ginger Paste
- ½ tsp Garam Masala Powder
- ¼ tsp Turmeric Powder
- 2 Green Chilies (Chopped)
- 1 tbsp cornflour
- 1 Egg White
- 1 Onion
- 2 tsp lemon juice
- 1/4 tsp red chilli powder
- Salt to taste
- Oil to deep fry
- Black pepper powder
- Marinate the chicken with ginger-garlic paste.
- Add cornflour, rice flour coriander powder, Turmeric Powder, garam masala, chopped chilli, and salt.
- Next add cornflour, rice flour and egg and combine well. If needed add 2 to 3 tablespoon of water. Make sure the chicken pieces are nicely coated in the mixture
- Mix everything very well.
- Cover and set it aside for 5 minutes.
- Mix together all the ingredients for the batter and beat thoroughly
- Heat a pan with oil for deep frying on medium flame. Once the oil is hot enough slowly add chicken pieces in small batches and fry until they turn crispy and changes their colour.
- Repeat with the remaining chicken pieces, draining excess oil on absorbent kitchen paper.
- Serve with mint chutney
Tips and Variations
- Marinate the chicken for at least an hour so that it soaks the flavor well.
- You can halve or double the recipe, keeping to the same ratios.
- They taste best when eaten right away, but you can make them ahead if you wish.
make sure to fry the pakoras in batches.
I like to serve chicken pakora for evening snacks with coriander mint chutney or sweet tamarind chutney, but you can serve it with any dip of your choice.
Some of my other favorite dips are sweet chilli sauce, green goddess mayonnaise, plain mayonnaise, and tomato ketchup.
Yes, cook the pakoras, then cool, cover, and freeze. Defrost in the refrigerator overnight, then reheat as per the make-ahead instructions above.