Chicken Pakora Recipe

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These chicken pakora bites have a crispy coating and are incredibly moist and tender on the inside.

Course Appetizer, Snacks

Cuisine Indian

Keyword Chicken Appetizers, Murgh Pakora, Pakora Recipes

Prep Time 10

Cook Time 20

Marination time 30

Total Time 1

Servings people

Calories 301kcal

Author Freda Dias

Ingredients

Chicken Pakora marination

500 grams chicken breasts, cut into 1/2 inch cubes
1 tablespoon minced garlic
1/2 tablespoon minced ginger
1 to 2 green chili, finely chopped
Salt, to taste
1/2 teaspoon black pepper
2 teaspoons Kashmiri chili powder
1/2 teaspoon red chili powder, add as per desired heat
1 teaspoon garam masala
1/4 teaspoon ground turmeric
1 teaspoon coriander powder
1/2 teaspoon cumin powder
1/4 teaspoon ajwain
1/4 cup finely chopped coriander leaves
About 10-12 curry leaves chopped
1 tablespoon lemon juice
1 tablespoon oil

For the coating

1/2 cup besan
2 tablespoons rice flour or cornstarch
1 egg white beaten

Other ingredients

2 cups oil, to deep fry
3-4 green chilies, slit legthwise,
Sprig of curry leaves
1 teaspoon chaat masala, or as required
2 teaspoons lemon juice, or as required

Instructions

Place the chicken pieces in a large bowl. Pat dry to remove any moisture.
Add all the ingredients listed under chicken pakora marination.
Mix until the chicken pieces are well coated with the spices and herbs.
Cover the bowl and set it aside for 30 minutes.
Add one beaten egg white, besan, and rice flour or cornstarch, mix well.
If it looks too dry, add a few tablespoons of water at a time and mix well. I added only about 2 tablespoons of water.
Heat oil for deep frying in a wok or kadai over medium heat.
Test the temperature of the oil with a candy or deep-frying thermometer (it should register 350° F/180° C). You can also test the oil temperature by dropping a little of the batter into the hot oil. It must rise to the surface slowly. That means the oil is ready for deep frying.
Slide the chicken pieces gently in the hot oil. Leave it undisturbed for a minute.
After about a minute, flip the pieces with a slotted spoon and continue frying until the chicken is cooked through and turns a golden brown on all sides, about 3-4 minutes (depends on the size of your chicken pieces). If using bone-in chicken, it will take a few minutes longer.
Transfer the chicken pakora to a plate lined with an absorbent paper napkin or on a wire rack to drain off excess oil. Continue frying the rest of the chicken pieces in the same way.
The last step is to deep-fry the green chilies, slit lengthwise (very important to use only slit green chilies or peppers) and curry leaves, until they turn crispy, about 30 seconds.
Drain and add it over the chicken pakoras.
Sprinkle chaat masala and serve immediately.

Video

Notes

Salt: I've used about 3/4 teaspoon of table salt in this recipe and it was perfect for us. If you are unsure about the quantity, fry one piece of chicken and check for salt before you fry the rest of the batch. Never taste the marinade after mixing with raw meat as it can make you sick.

Nutrition Disclaimer: The nutrition info listed are approximate values that are calculated using an online nutrition calculator. If you rely on them for your diet, please use your preferred nutrition calculator.

Measuring cup used, 1 cup = 250 ml, 1 teaspoon = 5 ml

Nutrition