Go Back
–+ servings
A large serving platter of chicken pakora.

Chicken Pakora Recipe

5 from 1 vote
Created by Mariam Ezzeddine
Chicken Pakora is a mouthwatering Indian dish featuring bite-sized pieces of chicken marinated in a spiced batter and deep fried to a golden crisp.
Print
Pin
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, Main Dish, Snack
Cuisine Indian
Servings 4 Servings
Servings

Ingredients

  • 1 ½ lb chicken thighs cut into bite size pieces
  • 1 tablespoon lemon juice
  • 1 tablespoon ginger and garlic paste
  • 1 teaspoon green chili finely chopped
  • ½ tablespoon red chili powder
  • 1 teaspoon ground cumin
  • ¾ teaspoon dried fenugreek leaves
  • ¾ teaspoon salt
  • ½ teaspoon garam masala
  • ¼ teaspoon turmeric powder
  • 1 cup gram flour
  • 2 tablespoons cornstarch
  • ¼ teaspoon baking soda
  • ½ cup water
  • Oil to deep fry
  • Chopped cilantro to garnish
  • Lemon wedges to serve

Instructions

  • In a wide bowl, place the chicken pieces. Add the lemon juice, ginger and garlic paste, green chili, red chili powder, cumin, fenugreek leaves, salt, garam masala, and turmeric powder. Toss the chicken pieces well with the spices and allow them to marinate for at least 15 minutes.
  • Add the gram flour, cornstarch, and baking soda to the chicken and toss it. Sprinkle water little by little until it forms a thick batter.
  • Meanwhile, heat oil for deep frying in a wok. Once the oil is heated, add the chicken pieces and fry them for 4-5 minutes until they are golden and crispy.
  • Repeat the same with the remaining chicken pieces and fry them in batches.
  • Transfer the crispy chicken pakoras to a serving plate and garnish them with freshly chopped cilantro.
  • Serve the chicken pakoras with lemon wedges on the side along with any dips.

Notes

  • If you have time, let the chicken marinate for a total of 30 minutes. The flavor will soak deep into the meat. 
  • Don’t confuse baking SODA with baking POWDER. Baking soda is used to give the batter a little fluffiness. It reacts with the acidic lemon juice and produces bubbles to lift the batter. 
  • Maintain a consistent oil temperature around 350-375 degrees Fahrenheit (175-190° degrees Celsius). Use a thermometer to ensure proper frying and avoid a greasy result.
  • Storing: Allow it to cool completely before storing in an airtight container in the refrigerator. Use within 1-2 days for the best texture. 

Nutrition

Calories: 514kcal | Carbohydrates: 23g | Protein: 35g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 167mg | Sodium: 684mg | Potassium: 638mg | Fiber: 4g | Sugar: 4g | Vitamin A: 448IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 3mg
Tried this recipe?Rate the recipe below and mention @cookinwithmima and tag #cookinwithmima so I can see your recreations.