Chicken Pakora | Crispy Indian Style Chicken Fritters
Author: 
Recipe type: Snack
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6 Servings
 
Ingredients
  • Chicken thigh - 400 gms, skinless and boneless
  • Turmeric powder - ¾ tsp
  • Kashmiri chilli powder - ½ tsp
  • Garam masala - ½ tsp
  • Ginger paste - 1 tsp
  • Garlic paste - 1 tsp
  • Coriander leaves - ½ cup chopped
  • Green chilli - 1 or 2, finely chopped (optional)
  • Egg - 1
  • Yogurt/curd - ¼ cup
  • Besan/chickpea flour - ¼ cup
  • Rice flour - ½ cup
  • Salt to taste
  • Oil for deep frying
Instructions
  1. Wash and pat dry the chicken thighs and cut them into small pieces of about ½ inch length. Take them in a large mixing bowl.
  2. Add turmeric powder, kashmiri chilli powder, garam masala and salt to the chicken pieces. Give a good mix to distribute the spices evenly all over the chicken.
  3. Now add the yogurt/curd, ginger paste, garlic paste, freshly chopped coriander leaves and green chillies if using. Give the chicken pieces a good massage with all the aromatics so that each piece is thoroughly coated. Take your time at this step and mix really well.
  4. Leave the chicken to marinate for an hour or more to allow the flavors to develop. When you are ready to fry, proceed to the next step.
  5. Add the egg, besan/chickpea flour and rice flour to the marinated chicken. Preferably using your hand, mix all the ingredients thoroughly with the chicken.
  6. Heat a deep frying wok or kadai and add enough oil to it to deep fry the chicken pakora.
  7. Heat the oil but not too much. If it becomes too hot, switch off the flame and let the oil come back to medium high temperature.
  8. Keeping the flame on medium, drop in one marinated & coated chicken pakora at a time. If your wok/kadai is small, then fry your pakoras in batches, about 6 to 7 at a time. Do not overcrowd the kadai; then the pakoras will not come out crispy.
  9. Fry the chicken pakoras for 7 to 8 minutes. Then flip them over and fry them for another 5 to 6 minutes. The pakoras should turn golden brown but not too deep brown.
  10. Take the pakoras out using a slotted spoon and place on a plate lined with absorbent kitchen paper to soak up the excess oil.
  11. Repeat with remaining pakoras and once all the pakoras are fried to perfection, serve them warm with your favorite chutney or ketchup! Enjoy!
Recipe by Flavor Quotient at https://www.flavorquotient.com/2023/07/chicken-pakora/