Chicken pakoras, crispy fritters of succulent chicken encased in a vibrant, spiced batter, are a beloved street food and a delightful addition to any meal. These golden-brown delights offer a perfect balance of textures – the tender chicken within contrasting beautifully with the airy, crunchy exterior. Their irresistible flavor profile, a harmonious blend of aromatic spices and savory chicken, is guaranteed to tantalize your taste buds. Whether enjoyed as a snack, appetizer, or part of a larger feast, chicken pakoras are a versatile and satisfying treat. Especially popular during Ramadan, they offer a flavorful and comforting Iftar experience.
This recipe will guide you through each step, from preparing the flavorful marinade to achieving that perfect, golden-brown crispiness. Get ready to experience the incredible taste and satisfying crunch of homemade chicken pakoras, a recipe that's surprisingly simple to master and guaranteed to become a family favorite. Let's dive into the detailed, step-by-step instructions below.
Tools Needed
- Mixing bowl
- Frying pan
Ingredients
- Chicken with bones: 700-800 grams
- Salt: 1 teaspoon
- Red chili powder: 1 teaspoon
- Paprika powder: 1 teaspoon
- Crushed red chili powder: 1/2 teaspoon
- Coriander powder: 1 teaspoon
- Black pepper powder: 1 teaspoon
- Cumin powder: 1/2 teaspoon
- Turmeric powder: 1/4 teaspoon
- Garlic powder: 1 teaspoon
- Ginger powder: 1/2 teaspoon
- Kasuri methi (roasted fenugreek leaves): 1 tablespoon
- Green chilies: 2-3
- Gram flour: 1/2 cup
- Rice flour: 1/4 cup
- Cornflour: 2-3 tablespoons (alternative to rice flour)
- Lemon juice: 1 tablespoon
- Egg white: 1
- Yellow food color: a pinch (optional)
- Crushed coriander: 1 tablespoon
- Water: 3-4 tablespoons (or as needed)
- Cooking oil
Step-by-Step Instructions
Step 1. Prepare the Chicken and Marinade
- Wash and thoroughly dry the chicken. Cut into small pieces if using bone-in chicken.
- In a bowl, combine the chicken with salt, red chili powder, paprika powder, crushed red chili powder, coriander powder, black pepper powder, cumin powder, turmeric powder, garlic powder, ginger powder, kasuri methi, chopped green chilies, gram flour, rice flour (or cornflour), lemon juice, egg white, yellow food color (optional), and crushed coriander.
- Mix well, adding water gradually until a thick, coating consistency is achieved. Avoid making the mixture too thin.
- Marinate the chicken for at least 30 minutes (refrigerate if weather is hot).
Step 2. Fry the Pakoras
- Heat oil in a frying pan over medium heat.
- Carefully add the marinated chicken pieces to the hot oil, ensuring each piece is well-coated.
- Fry for 10-12 minutes, or until golden brown and cooked through, turning occasionally. Avoid overcrowding the pan.
Step 3. Drain and Serve
- Remove the fried chicken pakoras from the oil and drain on a paper towel.
- Serve hot with curd and mint raita, and lemon wedges.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- Use small pieces of chicken for even cooking and crispier results.
- You can marinate the chicken and store it in the refrigerator for one or two days, but for best results, use fresh ingredients.
Nutrition
- N/A
FAQs
1. Can I make the chicken pakora batter ahead of time?
Yes! Prepare the batter up to a day in advance and store it in the refrigerator. Give it a good whisk before using.
2. How do I ensure my chicken pakoras are extra crispy?
Use a good quality frying oil, don't overcrowd the pan, and ensure the oil is hot enough before adding the pakoras. Draining on paper towels after frying helps too.
Enjoy your delicious, crispy chicken pakoras! This recipe is perfect for breaking your fast during Ramadan or enjoying any time you crave a flavorful and satisfying snack. With a little practice, you'll be making perfect pakoras every time.