RCI-SN.002.0084.001
Chicken Pakora
Chicken Pakora from the Recidemia collection
Prep25 min
Cook20 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- chicken boneless500 g
- or more flour½ cup
- Bisquick or all purpose flour⅓ cup
- 1 unit
- 1 tsp
- ⅓ tsp
- 1 tsp
- 1 unit
- 1 unit
- black pepper as needed1 unit
- salt / tasting salt as needed1 unit
- 1 tsp
- ⅓ tsp
- ½ tsp
- ¼ tsp
Method
1
Cut boneless chicken into bite-sized cubes (approximately 1.5 inches) and place in a mixing bowl.
2
Add onion paste, garlic paste, ginger paste, lemon juice, and mustard to the chicken and mix thoroughly to coat evenly.
3
Season the chicken mixture with rock salt, black pepper, red pepper powder, and tasting salt according to preference, stirring well to distribute spices.
4
In a separate bowl, whisk together the egg and then add chickpea flour and all-purpose flour (or Bisquick) to create a batter.
2 minutes
5
Add baking soda to the batter and mix gently until just combined, creating a smooth coating consistency.
1 minutes
6
Dip each marinated chicken cube into the batter, ensuring complete coverage on all sides.
5 minutes
7
Heat cooking oil in a deep pan or wok over medium-high heat until it reaches 350°F (175°C) or until a small piece of batter sizzles immediately upon contact.
5 minutes
8
Carefully slide the batter-coated chicken pieces into the hot oil in batches, avoiding overcrowding the pan.
1 minutes
9
Fry the pakoras for 3-4 minutes, turning occasionally with a slotted spoon, until they are golden brown and crispy on all sides.
4 minutes
10
Remove the fried pakoras with a slotted spoon and drain on paper towels to remove excess oil.
11
Serve the chicken pakora hot with tamarind chutney, mint chutney, or sliced onions and lemon wedges.