Golden and crispy fried chicken pakora are the best snack recipe of Indian cuisine. Tender and juicy boneless chicken pieces marinated in spices and herbs, coated with gram flour (besan) paste make a perfect flavor to serve on lunch, dinner, teatime as a snack or appetizer.
Check out 3 easy ways to make extremely crispy pakoras with onion and potatoes.
About This Recipe
Chicken Pakoras is one of the famous street food of South Asia that people love to eat throughout the world. India, Pakistan, Bangladesh, and Middle easter countries love to make these spiced fritters in their own way. Some people call it Pakora, Pakoda, or Bajji according to their regional language.
It's a popular snack associated with the rainy season as people love to make pakoras as the rain starts or the thick cloud surrounds the sky.
In Muslim culture, Pakora is the main snack of Ramadan iftar and people make it in different ways with onion, vegetables, fish, bread, and chicken. I love to make chicken pakoras as it's a super simple and easy recipe and my family loves to have it with evening tea. My 7 years old son loves to have these crispy pakoras with ketchup. If you didn't try Chicken Pakora then give it a try and you will surely love the texture, crispiness, and taste of chicken fried with chickpea flour (besan). If you don't want to make it at home then try at any Indian or Pakistani restaurant with your family.
Why I Love This Recipe
Everybody loves fried chicken and pakora so they both combines then it formed a golden, nutty, crispy, and aromatic fritter that everybody loves to eat. I personally love making this at teatime as it doesn't take much time to prepare and fry.
I prefer to make it as a party snack as it takes less time to fry so I can manage my time to marinate the chicken in besan before a day and refrigerate it in an airtight container. Take out before an hour of frying. Don't forget to give a good mix with hands/spoon before frying as it will give the crispy and crunchy texture of chicken pakoras.
Boneless chicken: Use chicken breast to make chicken pieces. Small pieces make a perfect taste so avoid big pieces of chicken.
Spices and Herbs: Marinate the chicken with salt, red peppers, cumin powder, coriander powder, garam masala, chaat masala, garlic, and ginger powder. Chopped onion, green chilies, and freshly chopped coriander are used to add a perfect taste to the marinated chicken.
Flour: Main is the gram flour. Basically, It's a chickpea flour known as besan used as the main ingredient of pakora coating. Used corn flour and rice flour to add extra crispiness to fried chicken.
Oil For Frying: Use any sunflower or vegetable oil for frying.
SEE ALSO: Pan Fried Eggplant
Homemade fire roasted diced tomatoes are the family's favorite to serve with steaks, appetizers, breakfast frittata's, even taste good to use as salsa. Share with your friends and family, they will surely love it!
How to Make
Today, I am sharing the traditional and classical recipe of chicken pakora that is super simple and easy and anybody can make it within 20 minutes at home. (Exclude marination time).
Making of chicken pakora is the 3 steps process:
Marinate the Chicken: First, marinate the chicken in salt,
Coat the Chicken: Add gram flour (besan), rice flour, and cornflour and coat the chicken. Then add little water to make a thick paste.
Frying: In a preheated oil pan, add the chicken pieces one by one and cook for about 5 to 6 minutes on medium heat/flame until the chicken turned to golden brown color.
Don't forget to check out the detailed Recipe card or watch the video!
Happy cooking and happy eating!!
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- Use breast or thigh portion of boneless chicken as it's more tender and juicy and cooks perfectly during frying.
- Strain the gram flour (besan) or flour before use.
- You can make variation in spices and herbs as per your choice and taste.
- Don't make the pakora mixture runny. It should be thick and properly stick on chicken
- Never fry chicken on extremely high heat otherwise the chicken will not cook from inside.
- Corn flour and rice flour are used to add extra crispiness in chicken texture.
Chicken Pakora is a form of fried chicken so you can serve with any dip or sauce that you like. Traditionally the recipe is served with yogurt mint chutney, green chutney, and Tamarind dip (Imli ki chutney). You can also serve with simple tomato ketchup if serving to kids. I love to have honey garlic sauce that makes a perfect taste. If you didn't try and give it a try.
How to Store
- You can store the chicken pakora marination in an airtight container in the freezer for 15 days. When you need to fry, take it out. Defrost the chicken and add gram flour, corn flour, and rice flour and fry accordingly.
- You can refrigerate the leftover fried pakoras. Before eating, warm it on a skillet at low flame. (Leftover is not crispy as the freshly fried pakoras).
Frequently Asked Questions
How to make chicken pakora in an air fryer?
If you want to avoid deep frying then try this in your air fryer and it will be soft, tender, and crispy pakora without oil.
Place an aluminum foil on your air fryer tray and brush it with oil. Now place the pakora mixture in the tray and drizzle little oil over it. You can use olive oil or any other vegetable oil. Close the fryer and cook for about 30 minutes at 300 F. Once ready, serve with your favorite chutney or sauce.
Is it a Scottish Dish?
It's an Indian snack but people love to have it in Scotland and available everywhere so many people think it's a Scottish recipe.
Is Chicken Pakora Healthy?
The recipe is prepared with chicken which is protein-rich and chickpea flour (besan) is gluten-free. It's a low-carb recipe that you can eat. To make a perfect healthy version, try it in the air fryer or you can shallow fry the pakoras. Deep frying definitely increases the calories count. If you are seeking weight loss recipes, then try this in the air fryer.
Is Chicken Pakora Gluten Free?
Yes, it's is! Chicken, chickpea flour, rice flour, and cornflour all are gluten free. So if you are seeking gluten free recipes then must try this.
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Chicken Pakora Recipe
- Frying Pan
- 250 g Boneless Chicken
- ½ tsp Salt
- ½ tsp Crushed Chilies
- ½ tsp Cumin Powder
- ½ tsp Garam Masala Powder
- ½ tsp Red Chili Powder
- ½ tsp Chaat Masala
- ½ tsp Garlic Powder
- ½ tsp Ginger Powder
- 1 tsp Fresh Lemon Juice
- 2 tsp Chopped Onion
- 1 tsp Green Chilies
- 1 tsp Chopped Coriander
- ½ Cup Gram Flour
- 1 tbsp Corn Flour
- 1 tbsp Rice Flour
- 2 Pinches Soda bi Carbonate optional: 2 Pinches
- 100 ml Water
- Oil for Frying
- In a bowl, place chicken and marinate with salt, crushed chili (chili flakes powder), cumin powder, garam masala, red chili powder, chaat masala, garlic and ginger powder.
- Squeeze a fresh lemon over the spices.
- Give it a good mix and marinate the chicken for 30 minutes.
- After 30 minutes, add gram flour, corn flour and rice flour in marinated chicken.
- Again mix it well to coat the chicken pieces with flour.
- Now gradually add water to make a thick pakora paste.
- Preheat the oil in pan.
- Deep fry the chicken on medium flame to cook perfectly from inside and out. It will take 5 to 6 minutes to perfectly cook the chicken.
- Take out chicken on kitchen paper as it turned to golden brown color.
- Serve with sauce or chutney.
- I love to use chicken breast or thigh portion to make pakora as it's more tender and juicy and gives a perfect taste and texture of pakoras.
- As a best practice, always strain besan before use.
- It's easy to make variations in spices and herbs as per your taste.
- You can skip the fresh lemon juice with vinegar.
- Pakora batter should be thick and consistent. If it's runny then add more gram flour to adjust the consistency.
- Avoid frying chicken at ultra-high temperature.
- Fry chicken at a medium temperature so the chicken cooks perfectly from inside.
- Corn flour and rice flour are used to add extra crispiness to fried chicken.