Chicken Pakora ( Chicken Pakoda )
This is a very famous appetizer that is especially eaten in winter or rainy season. Chicken pakora is a boneless chicken that is marinated with gram flour, ginger garlic paste, spices mix, lemon juice, and then deep fried in oil.
Ingredients
Marinating the Chicken
- 8 to 10 pieces boneless chicken ( 250 g)
- 2 teaspoons Kashmiri red chili powder
- ¼ teaspoon turmeric powder
- ½ teaspoon garam masala powder
- ½ teaspoon black pepper powder
- ½ teaspoon ginger garlic paste
- ½ teaspoon salt or as taste
- 1 tablespoon lime juice
Coating the Chicken
- 2 tablespoons chickpeas flour (besan)
- 1 tablespoon rice flour
- 1 tablespoon cornstarch
- 1 egg white
To Fry
- 3-4 Cups vegetable oil (for frying)
- 2-3 green chilies (slit into half)
- 15-20 whole curry leaves
- 1 teaspoon chaat masala
Instructions
Prepare the chicken by marinating it
- Properly wash the chicken and let the chicken dry or you can use kitchen tissue.
- Take a medium-sized bowl and put the chicken in it and add, chili powder, turmeric powder, garam masala powder, pepper powder, ginger garlic paste, salt, and lime juice and mix everything well.
- After that, refrigerate the bowl for one hour for the chicken to marinate.
Coat the chicken with flour
- Take the bowl from the refrigerator after an hour and add chickpea flour, rice flour, cornstarch, and egg white to it.
Fry the Chicken Pakora in a pan.
- Now take a frying pan and heat vegetable oil for frying over medium-high heat.
- Once the oil gets completely hot, reduce the heat to medium flame.
- Drop 4 to 6 pieces of chicken one by one in the hot oil and fry until chicken gets slightly browned and cooked from the inside (6-8 minutes).
- Keep stirring while frying so that pieces will fry evenly from all sides.
- Take out a plate covered with tissue paper.
- Fry the other pieces of the chicken similarly.
Fry the Chicken Pakora twice for more crispy
- After the all pieces are fried.
- Now fry the chicken again to make it crispy. Increase the flame to high and heat the oil until it is very hot.
- Drop pakoras in small batches (2-4 batches) in the hot oil and fry on high heat until they are crispy and golden brown.
- Take out a plate covered with tissue paper.
Serve Pakoda
- In a metal mesh strainer, drop the curry leaves and cook in high oil until crispy. Drain on the same platter as the chicken.
- Similarly, briefly sauté green chiles.
- Sprinkle chaat masala over the pakora immediately and stir thoroughly.
- Serve with coriander mint chutney or ketchup on the side.
Notes
This recipe for chicken pakoras may easily be doubled or tripled. Just remember to cook the pakoras in batches.