RCI-SN.002.0085.001
Chicken Pakoras
Serves 4-6 Hot Poultry Hors d'ouevre Starter Pakistan Asia
Prep35 min
Cook25 min
Total60 min
Servings4
Difficultyadvanced
Ingredients
- g/1 lb Boneless Chicken Breast450 unit
- 1 tbsp
- teasp garlic Paste1 unit
- teasp ginger Paste1 unit
- Green Chilies2 unitground
- \2 teasp ground turmeric1 unit
- 1 tsp
- 1 unit
- teasp Ground Coriander1 unit
- 1 unit
- For the Batter1 unit
- g/7oz Gram (Chickpea) flour200 unit
- 1 unit
- 1 unit
- teasp coriander seeds1 unitcrushed
- teasp garam masala1 unit
- teasp bicarbonate of soda1 unit
- 2 tbsp
- ml/10fl.oz. water (approx)300 unit
Method
1
Cut boneless chicken breast into bite-sized cubes (approximately 1-1.5 inches), ensuring uniform sizing for even cooking.
2
Combine chicken cubes with lemon juice, garlic paste, ginger paste, ground green chilies, ground turmeric, red chili powder, salt, and ground coriander in a bowl. Mix thoroughly and set aside to marinate for 15-20 minutes to allow flavors to infuse.
15 minutes
3
In a separate bowl, whisk together gram flour, salt, chili powder, crushed coriander seeds, garam masala, and bicarbonate of soda.
4
Add freshly chopped coriander to the dry mixture and stir well to combine.
5
Gradually add water to the dry ingredients, whisking continuously to form a smooth, lump-free batter with a thick coating consistency—it should cling to the chicken without being runny.
6
Heat oil for deep frying in a heavy-bottomed pot or kadai to 170-180°C (340-350°F), or until a small piece of batter sizzles immediately and browns within 30-40 seconds.
7
Working in batches, dip marinated chicken pieces into the prepared batter, ensuring each piece is fully coated on all sides.
8
Carefully lower battered chicken pieces into the hot oil, frying 6-8 pieces at a time to prevent overcrowding and maintain oil temperature.
5 minutes
9
Fry until golden brown and crispy on all sides, turning occasionally for even cooking, approximately 4-5 minutes per batch. The chicken should be cooked through inside and the exterior deeply golden.
5 minutes
10
Remove cooked pakoras using a slotted spoon and transfer to a paper towel-lined plate to drain excess oil immediately.
11
Repeat the batching and frying process with remaining marinated chicken pieces until all are cooked.
12
Serve hot chicken pakoras immediately with mint chutney, tamarind chutney, or yogurt raita on the side.