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chicken pakora

Easy Chicken Pakora Recipe

Homemade and easy chicken pakora recipe can easily beat any other chicken appetizer. Tender and juicy boneless chicken cubes marinated in Indian spices and herbs, coated with gram flour pakora batter, and deep fried to a golden brown crispy, and crunchy texture make a perfect flavor to serve as a party starter. Gluten-Free and extremely easy to make!
5 from 3 votes
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Course: Appetizer, Side Dish, Snack
Cuisine: Indian, Pakistani
Keyword: chicken pakoda, chicken pakora
Prep Time: 15 minutes
Cook Time: 5 minutes
Marination: 30 minutes
Total Time: 20 minutes
Calories: 65kcal
Author: Hinz

Equipment

  • Frying Pan

Ingredients

  • 250 g Boneless Chicken
  • ½ teaspoon Salt
  • ½ teaspoon Crushed Chilies
  • ½ teaspoon Cumin Powder
  • ½ teaspoon Garam Masala Powder
  • ½ teaspoon Red Chili Powder
  • ½ teaspoon Chaat Masala
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Ginger Powder
  • 1 teaspoon Fresh Lemon Juice
  • 2 teaspoon Chopped Onion
  • 1 teaspoon Green Chilies
  • 1 teaspoon Chopped Coriander
  • ½ Cup Gram Flour
  • 1 tablespoon Corn Flour
  • 1 tablespoon Rice Flour
  • 2 Pinches Soda bi Carbonate optional: 2 Pinches
  • 100 ml Water
  • Oil for Frying

Instructions

Marinade The Chicken

  • 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.

Chicken Pakora Batter

  • 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.

Deep Frying

  • 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.

Video

Notes

  • 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.

Nutrition

Serving: 250g | Calories: 65kcal