Chicken Pakora is a popular Indian deep-fried delight that is delicious to eat, especially in Winters and Monsoons. They are a must make at least my house whenever it rains and are usually served with some spicy and tangy Coriander Mint Chutney.
About This Recipe
Chicken Pakora is a popular Indian snack where boneless chicken pieces are marinated and then coated with a mixture of besan, rice flour, cornflour, and egg. These pakoras are then deep-fried in the oil until they turn golden brown or crispy from outside.
While frying, I also add some curry leaves and green chilies in the oil. The spiciness from green chilies, crispy curry leaves, and crunchy chicken pakora, just yum.
And to make it even more delicious, sprinkle some Chaat Masala on the top, it just elevates the taste all together and gives the pakoras a nice tangy twist.
Chicken: This is the star ingredient of this dish. Make sure the chicken pieces are boneless for the pakoras.
For marination: To marinate the chicken, we will need red chili powder, turmeric powder, garam masala powder, black pepper powder, ginger paste, garlic paste, salt, and lemon juice. I am sure these ingredients are already available in your pantry.
For the coating: To coat the marinated chicken, we will need besan, rice flour, cornflour, and egg white. This mixture will make the outer layer of the pakoras crunchy and crispy.
Oil: You can use any vegetable oil of your choice to fry.
Chaat Masala, Green Chillies, and Curry Leaves: These ingredients are added in the end to enhance the flavor of Chicken Pakoras.
Step By Step Recipe
Mix chicken cubes, red chilli powder, turmeric powder, garam masala powder, black pepper powder, ginger paste, garlic paste, salt, and lemon juice in a bowl.
Keep aside to marinate for 1 hour.
Add besan, rice flour, cornflour and egg in the chicken and mix well.
Ready for frying.
Heat oil for frying in a pan. Once the oil is hot, simmer the heat to medium low.
Drop the chicken pieces in the hot oil and fry on medium heat until slightly browned.
Double fry the chicken pieces in very hot oil until nicely browned.
Add curry leaves and green chilli in the oil too and fry for a few seconds.
Drain the chicken on a tissue lined plate. Add the fried curry leaves and green chili. Immediately sprinkle chaat masala and toss well.
Frequently Asked Questions
If you don’t want to deep fry your Pakoras and make them healthy, you can simply air fry them. Just make the pakoras as per the recipe given below and keep aside. Make sure the batter is not runny.
Now, place an aluminum foil in the air fryer and grease it with oil. Place the pakoras on the foil and spray with some oil from the top.
Close the fryer and cook the pakoras for about 15 to 20 minutes at 400 F.
After about 10 minutes, remove the foil and let the pakoras cook directly on the basket. It will make the pakoras more crunchy and crispy. Once ready, serve hot.
Keep them marinated at least for an hour. If you wish, you can keep it for upto 12 hours.
Yes, all the three flours used to make these Pakoras i.e Corn Flour, Rice Flour and Besan are gluten-free, making the Pakoras gluten-free too.
You cannot make the Chicken Pakoras ahead of time, as they will lose their crunchiness and becomes soft.
If you are making it for a large crowd, you can make the batter, dip the chicken pieces in the same and freeze. Before frying, let the mixture come to room temperature.
Another trick is to fry the chicken pakora once. Do the second frying when ready to serve. It will make your process quick and you can have hot crispy pakoras for the crowd in no time.
I sometimes skip the green chilies and curry leaves and just make the Pakoras. Those days, I serve these Pakoras with Green Goddess Mayonnaise, Simple Mayonnaise, or even with Tomato Ketchup.
Chicken Pakora Recipe
- 250 g Boneless Chicken Cubes (cut into small cubes)
- 2 tsp Kashmiri Red Chilli Powder
- 1/4 tsp Turmeric Powder
- 1/2 tsp Garam Masala Powder
- 1/2 tsp Black Pepper Powder
- 2 tsp Ginger Garlic Paste
- Salt (to taste)
- 1 tbsp Lemon Juice
- 2 tbsp Besan
- 1 tbsp Rice Flour
- 1 tbsp Corn Flour
- 1 Egg White
- Oil (for frying)
- 2-3 Green Chillies (slit into half)
- 15-20 Curry Leaves
- 1 tsp Chaat Masala
- Mix chicken cubes, red chilli powder, turmeric powder, garam masala powder, black pepper powder, ginger paste, garlic paste, salt and lemon juice in a bowl.
- Keep aside to marinate for 1 hour.
- Heat oil for frying in a pan.
- Add besan, rice flour, cornflour and egg in the chicken and mix well.
- Once the oil is hot, simmer the heat to medium.
- Drop the chicken pieces in the hot oil and fry on medium heat until they are slightly browned. Drain on a plate.
- Fry all the chicken in the same manner.
- Heat the oil once again on high heat. When the oil is very hot, drop the chicken pieces in small batches in the hot oil and fry until they are nicely browned and crisp.
- Drain the double fried crispy chicken on a tissue lined plate.
- Add curry leaves and green chilli in the oil too and fry for a few seconds. Drain on the plate.
- Immediately sprinkle chaat masala and toss well.
- Serve hot with coriander mint chutney.