Chicken Pakora recipe (Pakoda) – This is one of my childhood favourites! For all those chicken fans out there, this is one go-to snack, anytime you think of chicken. Chicken Pakora will have you asking for more.
Tell me about it, I don’t remember a day getting tired of them. After you try this, I believe, so will you.
Check out all my Chicken Recipes here!
What is Chicken Pakora?
Called by different names like Pakoda, Pakora, Bhajji, etc., this fried crispy chicken snack is a familiar favourite in India.
It’s not just popularly made at home but is also a common street food.
Pakoras are crispier on the outside and can vary with different kinds of stuffing. Chicken Pakoras are juicier on the inside.
The flour used here is gram flour, flavoured with simple herbs and spices. If you prefer tanginess, you can sprinkle some Chaat Masala on the fried Crispy chicken pakora. Adding egg as a binding agent is optional.
These big bold flavours come in small packages to surprise you. Boneless chicken pieces are the best choice.
Chicken Pakora go well with spicy green (coriander and mint leaves or green chillis) chutney or some tangy tomato ketchup.
Reason to love Chicken Pakoda recipe?
I grew up watching, literally waiting for them to be out of the fire; while my mom used to fry those chicken pakodas ( That’s what is fondly called at home) quite often.
And now, I’d like to share my take on this very familiar appetiser or snack. It’s simple and it simply disappears from the plate in no time.
Chicken Pakodas are perfect to be served at parties, evening snacks or just anytime of the day.
On a rainy day, Chicken Pakoda has been and will always be a pure delight for me. They are perfect to be served at parties, evening snacks or anytime of the day. Serve them with some hot tea, it sure is bliss.
Ingredients & the Notes:
- Chicken: You can use boneless or bone-in chicken pieces. Cut them in bite-sized so that it is easy for deep frying.
- Onion: I have used red onion large, slice them thinly which helps to blend well in the marination.
- Spices: I have used fennel seed powder, Kashmiri chili powder, and turmeric powder. Fennel seeds powder gives you a lovely flavor to the pakoras.
- Rice flour: It helps to make the pakora crispy.
- Gram flour: Add little at a time, if the pakora marination has too much moisture, add gram flour to bring the right consistency.
- Ginger garlic paste: I always prefer homemade ginger-garlic paste, it gives you a lovely aroma to pakora.
- Lemon juice: To compensate for all the flavors a slight tanginess helps you.
- Butter: Adding Melted hot butter is the key technique to get the crispy chicken pakora.
- Curry leaves & Coriander leaves: finely chop the greens so that it binds well with marination.
- Green chilies: Chop them finely
Step By Step Instructions:
- Wash chicken breast thoroughly and pat them to dry and cut into a bite-sized. Ingredients to make the pakora marinations are taken. ( Step 1)
- Add all the ingredients to the chicken and add Ginger garlic paste, salt. ( Step 2 & 3)
- Combine everything. Don’t add any water. Just keep mixing, it may look crumbly. Set aside for 15 minutes to marinate or 30 minutes . After 15 minutes, the onions will ooze out water, so give them a good mix to get the right texture for making pakora. ( Step 4)
- Now, heat 2 tablespoon butter until it has melted, pour in the hot melted butter over the pakora mixture. Use a spoon to mix well. Adding melted butter to pakora helps to make the pakora crispy. ( Step 5 & 6)
- Heat vegetable oil in a deep Kadai or saucepan. Once the oil has heated up, carefully drop in the chicken pieces, cook them in oil for 8 to 10 minutes over medium heat. Fry the chicken pakoras till they turn to a nice golden color and crispy. (Step 7 & 8)
- An extra pinch of salt (more than the desired) will do the magic
- If the marinade is flowy, add flour to get the correct consistency
- You can use Curd or egg.
- Rice flour is the key to the crispiness
- The marinade is best when it is resting for at least an hour
- Ensure to fry the pakora in medium heat to avoid fast browning and no cooking on the inside
- Fry the chicken in batches; if more pieces are added in the frying oil, it will lower the temperature
- Double frying gives that perfect crispy and crispy Chicken Pakora.
Pakodas can be stuffed with bread, paneer, potatoes, or onions instead of chicken. Ingredients like curry leaves that enhance the flavour, sometimes may not be easily available in some regions. It’s ok, if they are skipped, as long as you have the core ingredients.
Protein rich chicken is healthy. The deep-frying part causes the controversy. Air-frying the Pakodas is the healthier option.
- How are Chicken Pakora best served?
With a squeeze of lime, onions, and a complimentary dip
- Can the chicken be air-fried instead?
Yes, air-frying works fine. Drizzle or spray some vegetable oil over the chicken and arrange the marinated chicken pakora’s in single layer. Set the temperature to 200 Degrees C (400 Degrees F) Air fry chicken for 8 minutes and flip the chicken and Air fry for another 8 minutes.
- Can leftovers be stored?
Best eaten immediately when fried
- Can Chicken Pakodas be made in advance?
Fry them once and refry them or crisp them in an oven for 1 or 2 mins before being served
OTHER CHICKEN RECIPES YOU MAY LIKE TO TRY:
★ DID YOU TRY THIS RECIPE? Don’t forget to give a ★ rating. Just click on the stars in the Recipe Card to rate!Print