Who doesn't love crispy pakoras? And in this monsoon weather, it almost becomes an essential snack. Now imagine the crispiness and spiciness of a pakora with the amazing flavour and goodness of a chicken. Incredible, right? This recipe combines the two and brings you a chicken pakora that will woo your palate to dance with the falling raindrops.
Chicken pakora is essentially a chicken fritter made with coating the chicken in a chickpea flour batter, spiced with dry indian spices to bring out that rich indian flavour. It's generally classified as a street food item, with vendors battering and frying the pakoras with intense speed and efficiency. Chicken pakora is one of the Indian versions of the classic American southern fried chicken.
Quick and Easy chicken pakora
It's one of the easiest and quickest ways to make a chicken preparation with just dipping and frying the chicken, it can't get better than this. The quick touch of the marinade makes the meat soft and tender while giving it an intense flavour. Following this, the spicy chickpea batter gives it that perfectly crispy and flavourful coating.
1) In a large bowl, add the chicken for the marinade. Over the chicken add the ginger, garlic and green chilli paste, followed by the lemon juice, salt and red chilli powder. Toss everything together and set it aside to marinate for 45 mins.
2) In a separate bowl, prepare your batter. For this, add besan, red chilli, turmeric, coriander and kasuri methi. Top everything off with some chilli flakes and add water accordingly to make it into a thick batter.
3) Drop all the marinated chicken into the prepared batter and coat it evenly. Simultaneously start to heat oil to fry the chicken in.
4) For frying, keep the oil on a medium low temperature. Fry the chicken piece for 4-5 minutes in this oil till it is slightly golden brown and fully cooked through. After that, take it out and let it rest over a tissue paper or on a cooking rack.
5) Increase the oil temperature and fry the chicken again in this hot oil again, till it is nicely browned and crispy.
6) It's best to have it right after frying, so serve it hot and sprinkle some chaat masala over it.
Expert Tips
Do not cut down the marination time as it is essential for a soft and juicy chicken.
Use cold water for the batter to get a crispier chicken.
Do not fry for too long on the first fry, it will saturate the chicken with oil.
Who doesn't love crispy pakoras? And in this monsoon weather, it almost becomes an essential snack. Now imagine the crispiness and spiciness of a pakora with the amazing flavour and goodness of a chicken. Incredible, right? This recipe combines the two and brings you a chicken pakora that will woo your palate to dance with the falling raindrops.
In a large bowl, add the chicken for the marinade. Over the chicken add the ginger, garlic and green chilli paste, followed by the lemon juice, salt and red chilli powder. Toss everything together and set it aside to marinade for 45 mins.
In a separate bowl, prepare your batter. For this, add besan, red chilli, turmeric, coriander and kasuri methi. Top everything off with some chilli flakes and add water accordingly to make it into a thick batter.
Drop all the marinated chicken into the prepared batter and coat it evenly. Simultaneously start to heat your oil to fry the chicken in.
For frying, keep the oil on a medium low temperature. Fry the chicken for 4-5 minutes in this oil, till it is slightly golden brown and fully cooked through. After that, take it out and let it rest over a tissue paper or on a cooking rack.
Increase the oil temperature and fry the chicken again in this hot oil again, till it is nicely browned and crispy.
It's best to have it right after frying, so serve it hot and sprinkle some chaat masala over it.
Leave a comment