Chicken Pakora Recipe
Ingredients
- 300 gms Boneless Chicken, Diced
- 1/2 Tsp Salt
- 1/4 Tsp Turmeric
- 1 Tbsp Lemon juice
- 1 Tbsp Ginger Garlic paste
- 1/2 Tsp Cumin powder
- 1 Tsp Coriander powder
- 1 Tsp Kashmiri chilli powder
- 1 Tsp Chili powder
- 1/2 Tsp Garam Masala
- 1 Tbsp Green chilies, chopped
- 2 Tbsp Coriander leaves
- 2 Tbsp Curry leaves, chopped
- 1 Onion sliced
- 4 Tbsp Gram Flour/Besan
- 1 Tbsp Cornstarch
- 2-3 Tbsp Water
- 14-15 Curry leaves, washed and dried completely
Instructions
- Cut boneless chicken breast fillets into cubes of same size. You can also use bone in chicken pieces, cooking time may increase slightly.
- Mix the Chicken cubes with salt, lemon juice and spices mentioned above. Add Green chilies, coriander, curry leaves and sliced onion. Let it rest for 30 mins.
- Just before frying, add Gram flour, cornstarch and water. Do not make it too watery. The spices should stick to the chicken. You can also add an egg white instead of water.
- Deep Fry the Pakoras in medium hot oil. Do not fry in low heat else the coating might come off, also the Pakoras won't be crispy. Stir them once they look firm. Once Golden brown on both sides, add curry leaves. Make sure the curry leaves are dried completely after washing else they will splutter once fried.
- Drain them out on a cooling rack. Keeping them on tissues directly make them soggy.
- Serve them hot with Ketchup and Onion rings.
Video
Notes
Deep Fry the Pakoras in medium hot oil. Do not fry in low heat else the coating might come off, also the Pakoras won't be crispy. Stir them only once they look firm.
I have used boneless chicken but you can also use bone in chicken pieces, cooking time may increase slightly.