Chicken Pakora | Crispy Indian Style Chicken Fritters
Recipe type: Snack
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 Servings
  • Chicken thighs or chicken breast – 300 gms, boneless & skinless
  • Ginger paste – 1 tsp
  • Garlic paste – 1 tsp
  • Garam masala – 1 tsp
  • Vinegar – 1 tsp
  • Salt – ½ tsp
For batter
  • Gram flour (besan) – ½ cup
  • Rice flour – 1 tbsp
  • Oil – 1 tsp
  • Red chilli powder – ½ tsp
  • Coriander powder – 1 tsp
  • Baking powder – ¼ tsp
  • Salt – ½ tsp or to taste
  • Basil leaves – 15 to 20, chopped [Refer Notes below]
  • Green chilli – 2, chopped
  • Water as required
  1. Cut the chicken into small bite-sized cubes. Wash and drain well, then pat them dry.
  2. Add all the ingredients mentioned under marinade to the chicken pieces and mix well. Set aside for 30 minutes to one hour.
  3. In a big bowl, mix gram flour, rice flour, red chilli powder, coriander powder, baking powder, salt, oil, chopped basil leaves and green chili. Using a spoon or whisk, mix the mixture thoroughly.
  4. Now add little water at a time to the gram flour mixture and stir thoroughly till you get a dropping consistency and there is no lump left in the batter. Beat the batter with a whisk for 10-15 minutes, it will incorporate air into the batter resulting in lighter and crispier pakoras.
  5. Add the marinated chicken pieces to the batter and coat all the side equally well.
  6. Heat lot of oil in a deep wok and get ready to deep fry your chicken pakora. Now you have to be a little careful about the oil. Oil must be hot enough so that when a pakora is dropped into the oil, it sizzles and rises to the top; but if you fry the pakoras in very hot oil, the outside batter will burn quickly leaving chicken uncooked inside; whereas if the oil is not hot enough, the pakora will absorb too much oil making it soggy. So, to fry the pakoras at the correct temperature, first heat the oil at high flame, then reduce the flame to medium and continue frying the pakora on medium heat; don’t bring your flame to highest or lowest.
  7. To make the chicken pakora, take couple of pieces of chicken out of the batter and press them together to make one pakora and slide gently into the oil. Don’t worry, since the batter was quite sticky, the two chicken pieces won’t separate out.
  8. Fry the chicken pakora in batches; if you overcrowd the pan too much, the temperature of the oil will drop quickly. Fry the pakora till they turn golden brown, approximately 6 to 8 minutes per batch. Lift out from oil and make sure to absorb the excess oil on a tissue paper. Repeat with remaining pieces.
  9. Enjoy hot and crispy chicken pakora with tomato ketchup along with your evening tea! Enjoy!
You can add freshly chopped coriander leaves also. I added this twist by adding basil as my kitchen garden was offering me good number of basil leaves.
Recipe by Flavor Quotient at