Chicken Pakora Step By Step Recipe
Chicken Pakora is a popular Indian appetizer featuring tender chicken pieces coated in a crispy and flavorful chickpea flour batter. This classic street food favorite is seasoned with a blend of aromatic spices like cumin, coriander, and chili powder, delivering a tantalizing taste experience. The chicken is deep-fried until golden brown and served hot with tangy mint chutney or zesty tamarind sauce. Chicken Pakora is a crowd-pleasing snack that's perfect for parties, gatherings, or as a tasty tea-time treat.
Ingredients
For the Marinade:
- Boneless chicken breasts: 1 lb cut into bite-sized pieces
- Greek yogurt or dairy-free alternative: 2 tablespoons
- Ginger paste: 1 teaspoon
- Garlic paste: 1 teaspoon
- Cumin Seeds: 1 teaspoon
- Turmeric powder: 1/2 teaspoon
- Chili powder: 1 teaspoon adjust to taste
- Garam masala: 1 teaspoon
- Salt: 1/2 teaspoon
For the Batter:
- Chickpea flour Besan: 1 cup (for a gluten-free option)
- Rice flour: 2 tablespoons for extra crispiness
- Carom seeds Ajwain: 1/2 teaspoon (for digestion)
- Baking soda: 1/4 teaspoon
- Water: As needed to form a thick batter
- Salt: To taste
Other:
- Fresh cilantro: 2 tablespoons chopped, for garnish
- Vegetable oil: For deep frying
Instructions
Marinate the Chicken:
- In a large bowl, combine Greek yogurt, ginger paste, garlic paste, turmeric powder, chili powder, garam masala, and salt. Mix well.
- Add the chicken pieces to the marinade, ensuring each piece is well-coated.
- Let it marinate for at least 15 minutes or better flavor, and refrigerate for up to 2 hours.
- The marinade should be thick enough to cling to the chicken pieces without dripping off. If it feels too runny, a little more yogurt can help thicken it. This ensures that the spices fully coat the chicken, infusing it with flavor.
- After marination, I further chop them into smaller pieces but you can do that pre-marination as well.
Prepare the Batter:
- In another bowl, mix chickpea flour, rice flour, carom seeds, baking soda, and salt.
- Gradually add water, whisking continuously, until a thick batter forms. The consistency should be such that it coats the back of a spoon.
- The key to a crispy pakora lies in the consistency of the batter. It should be thick, akin to pancake batter, allowing it to adhere to the chicken without sliding off.
- If the batter is too thin, your pakoras might not achieve that desirable crispiness; too thick, they might end up doughy inside.
Heat the Oil:
- In a deep frying pan or kadai, heat the oil over medium heat.
- To test if the oil is ready, drop a small amount of batter into the oil; if it sizzles and rises to the surface, the oil is hot enough.
Fry the Pakoras:
- Dip each marinated chicken piece into the batter, ensuring it's completely coated.
- Carefully place the battered chicken pieces in the hot oil. Avoid the temptation to overcrowd the pan.
- Cooking in batches ensures that the oil temperature remains stable, which is crucial for achieving an even golden color and crisp texture.
- Overcrowding can lower the oil's temperature, leading to soggy pakoras.
- Fry until golden brown and crispy, about 4-5 minutes per side. Use a slotted spoon to remove the pakoras from the oil and drain on paper towels.
Draining Excess Oil
- After frying, let the pakoras rest on a wire rack over a sheet of paper towels.
- This setup allows excess oil to drip off while preventing the pakoras from becoming soggy, which can happen if they're left to cool on a flat surface.
Serve:
- Garnish with chopped cilantro and serve hot with your favorite sauce, mint chutney, or tamarind chutney.