Easy Chicken Pakora Recipe + VIDEO
User Reviews
5
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Prep Time
20 mins
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Cook Time
12 mins
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Total Time
32 mins
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Servings
6
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Calories
305 kcal
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Course
Main Course, Appetizer, Snacks
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Cuisine
Indian
Easy Chicken Pakora Recipe + VIDEO
Description
The recipe begins by marinating bite-sized chicken breast pieces in salt, cumin, Kashmiri chile powder (or paprika and cayenne), garlic and onion powders, garam masala, ginger, turmeric, egg whites, lemon juice, and cilantro. This mix infuses the meat with layered spices and acidity. Chickpea flour is used as the coating batter, which crisps up nicely when fried in hot peanut oil at 350-360°F.
While the chicken fries, two sauces are prepared in a blender: a raita combining Greek-style yogurt, onion, lemon juice, sugar, cilantro, salt, and ground cumin for a cooling effect; and a green chutney made with cilantro, onion, mint, lemon juice, yogurt, serrano pepper, garlic, ginger, and salt, providing fresh herbal heat. These accompany the pakoras to balance rich fried flavors with fresh, creamy, and spicy notes.
Chicken pakora is versatile as a snack or appetizer and can be kept warm in a low oven if made ahead. The use of chickpea flour keeps the recipe gluten-free. The detailed preparation ensures a flavorful yet crisp exterior with tender pieces inside.
Make-ahead tips include reheating in the oven 1-2 days in advance to maintain crispness and keeping sauces chilled until serving.
Ingredients
For the Chicken Pakora
- 1.25 pounds chicken breast (cut into 1 inch pieces)
- 2 teaspoons salt
- 2 teaspoons cumin ground
- 1 1/2 teaspoons Kashmiri chile powder or 1 tsp paprika + 1/2 tsp cayenne, ground
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon garam masala
- 1 teaspoon ground ginger
- 1/2 teaspoon Turmeric ground
- 2 egg white
- 1/3 cup lemon juice fresh
- 1/4 cup cilantro chopped
- 1 cup chickpea flour (gram or besan flour)
- cooking oil I like peanut oil for this recipe, for frying
For the Raita Sauce
- 1 cup Greek-style yogurt plain
- 1/4 cup onion chopped
- 2 tablespoons lemon juice
- 1-2 tablespoons granulated sugar
- 1 tablespoon cilantro chopped
- 1/4 teaspoon salt
- 1/4 teaspoon cumin ground
For the Green Chutney
- 1 large cilantro stems and leaves, bunch
- 1/4 cup onion chopped
- 3 tablespoon mint leaf fresh
- 3 tablespoons lemon juice fresh
- 3 tablespoons Greek-style yogurt plain
- 1/2 - 1 whole Serrano pepper stem removed
- 2 cloves garlic
- 1 inch ginger fresh, piece
- 1/4 teaspoon salt
Instructions
- Marinate the Chicken Pakora: Set out a large mixing bowl. Add the chicken pieces, salt, all spices, egg whites, lemon juice, and cilantro. Mix well to coat and set aside for at least 10 minutes. (If you are sensitive to spice, use only 1/2 - 1 teaspoon kashmiri chile.)
- Meanwhile, set a large saucepot over medium heat. Add a cooking thermometer to the side of the pot. Then pour in 1 1/2 - 2 inches of high-heat cooking oil. Wait until the temperature rises to 350-360 degrees F.
- Make the dipping sauces: Set out a blender. Starting with the Raita, place all the ingredients in the blender. (Start with 1 tablespoon of sugar, then add more if needed.) Cover and puree until smooth. Pour the Raita in a bowl and refrigerate until ready to use.
- Next, add all the Green Chutney ingredients to the blender. (No need to wash the blender jar in between.) Add the entire bunch of cilantro, stems and all. If you are sensitive to spice, use only half of the serrano pepper and remove the seeds. Pour in 1/4 cup water. Cover and puree until smooth. Pour the green chutney into a bowl and set aside.
- Prep the Chicken for Frying: When the oil is close to 350-360 degrees F, use a spoon to mix the chickpea flour into the chicken and marinade. Mix well. Then mix in 1/4 - 1/3 cup water to loosen the batter. Be careful not to add too much water. It should be thick and pasty, so it sticks to the chicken well.
- Fry The Chicken: Set out a holding plate lined with paper towels. Working in 3-4 small batches, carefully drop the coated chicken pieces in the hot oil, one at a time. Use a spider skimmer to immediately flip each piece over so it doesn't stick to the bottom of the pot. Once you have at least a quarter of the chicken in the pot, fry the chicken pakora for 3-4 minutes until it reaches a rich golden-brown color. Use the skimmer to move the chicken pakora to the holding plate. Then repeat with the remaining batches.
- Serve warm with both dipping sauces on the side.
Notes
- Chicken pakora can be prepared 1-2 days ahead and reheated in the oven to maintain crispness.
- Keeping the cooked pakora warm at low oven heat before serving helps preserve texture.
- This recipe is naturally gluten-free by using chickpea flour instead of wheat flour.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Serving | 8pcs | |
| Calories | 305kcal | 15% |
| Carbohydrates | 22g | 7% |
| Protein | 28g | 56% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 67mg | 22% |
| Sodium | 1144mg | 48% |
| Potassium | 697mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 409IU | 8% |
| Vitamin C | 14mg | 16% |
| Calcium | 89mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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