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Crispy Chicken pakora


  • Author: Nithya Narasimhan
  • Prep Time: 5 minutes + 15 minutes marination
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 3 1x
  • Diet: Halal

Description

This is one of my childhood favorites! For all those chicken fans out there, this is one go-to snack, anytime you think of chicken

 


Ingredients

Scale
  • 2 Chicken Breast 
  • 2 Onions ( Thinly sliced, around 3/4 cup)
  • 1 teaspoon fennel seeds powder
  • 1 teaspoon Chilli powder ( I have used Kashmir chili powder)
  • 1/2 teaspoon turmeric powder
  • 1 green chili 
  • 1 teaspoon ginger garlic paste
  • 1 sprig curry leaves ( finely chopped)
  • 1 tablespoon coriander leaves ( finely chopped )
  • 3 tablespoon Rice flour 
  • 3 tablespoon Gram flour ( You may need an additional 1 or 2 tablespoons)
  • 2 tablespoon butter 
  • 1/2 lemon 
  • Salt 
  • Oil to deep fry.

Instructions

  1. Wash chicken breast thoroughly and pat them to dry and cut into a bite-sized.
  2. Add all the ingredients to the cubed chicken pieces except butter and oil. 
  3. Mix everything. Do not add water. Just keep mixing, It may look crumble, Keep aside for 15 minutes to marinate or to 30 minutes. After 15 minutes, Now, the onions oozes out water, give a mix, you get the right texture to make pakora. 
  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. 
  5. 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.  

Notes

Expert Tips

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

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 pakodas in medium heat to avoid fast browning and no cooking on the inside

Fry the chicken in batches; if more pieces are added to the frying oil, it will lower the temperature

Double frying gives that perfect crispy and crunchy Chicken Pakodas

  • Category: Sides/Appetizer
  • Method: stovetop
  • Cuisine: Indian

Keywords: chicken pakora, chicken pakoda, chicken pakora recipe