Prepare yourself for a flavour explosion! Forget everything you thought you knew about pakoras – this recipe elevates the classic Indian snack to a whole new level with the irresistible tang of tandoori chicken. Imagine crispy, golden pakoras bursting with juicy, tender chicken marinated in a vibrant blend of aromatic spices. The tantalizing blend of sweet and spicy tandoori flavours perfectly complements the light and crispy pakora batter, creating a truly unforgettable culinary experience. This isn't your grandma's pakora; it's a gourmet twist on a beloved favourite, perfect for a party appetizer, a satisfying snack, or even a unique dinner option.
Get ready to tantalize your taste buds and impress your friends and family with these incredible Tandoori Chicken Pakoras. We'll guide you through each step of the process, from marinating the chicken to achieving that perfect golden-brown crispness. Let's dive into the detailed, step-by-step recipe and create these flavourful delights together!
Tools Needed
- Knife
- Food processor
- Bowls
- Measuring cups/spoons
- Frying pan/wok
- Slotted spoon
- Plate with kitchen paper
Ingredients
- Chicken breast fillet: 1kg
- Chickpea flour (gram flour)
- Cornflour (cornstarch)
- Water
- Salt
- Coriander powder
- Kashmiri chili powder
- Garam masala
- Dried chili flakes
- Cumin seeds
- Coriander seeds
- Fenugreek leaves
- Ajwain (carom seeds)
- Dry Tandoori Masala
- Red food coloring
- Oil
Step-by-Step Instructions
Step 1. Prepare the Chicken and Batter
- Flatten chicken breast fillets using the back of a knife.
- Mix chickpea flour, cornflour, spices (cumin, coriander, ajwain, fenugreek, chili flakes, garam masala, coriander powder, Kashmiri chili powder, salt), red food coloring, and water to a thick but pourable consistency.
- In a bowl, combine chicken pieces with dry tandoori masala and red food coloring.
Step 2. Coat and Fry the Chicken Pakoras
- Dip each chicken piece into the batter, ensuring it's fully coated.
- Heat oil in a frying pan/wok until a toothpick inserted into the oil bubbles and fizzes.
- Carefully add battered chicken pieces to the hot oil, avoiding overcrowding. Fry for about 6-8 minutes, turning occasionally until golden brown and crispy.
Step 3. Serve
- Remove the pakoras from the oil using a slotted spoon and place them on a plate lined with kitchen paper to absorb excess oil.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- Don't use chunky pieces of chicken; flatten them for even cooking.
- Use cornflour for a crispier batter; rice flour can make it thick and clumpy.
- Don't let the batter sit for too long; it will become watery.
- Don't overcrowd the pan when frying; fry in batches for even cooking.
- The oil temperature is crucial. Use a toothpick to test for the right temperature.
Nutrition
- Calories: approximately 2800-3200
- Fat: 150-200g
- Carbs: 150-200g
- Protein: 150-180g
FAQs
1. Can I make the tandoori chicken marinade ahead of time?
Absolutely! Marinating the chicken for at least 4 hours, or even overnight in the refrigerator, will enhance the flavour significantly.
2. What if my pakoras aren't getting crispy?
Ensure your oil is hot enough (around 350°F/175°C) before adding the pakoras. Don't overcrowd the pan; work in batches to maintain the oil temperature.
3. Can I use a different type of protein?
While tandoori chicken is classic, you can experiment! Try using leftover cooked chicken, paneer (Indian cheese), or even tofu for a vegetarian option.
These Ultimate Tandoori Chicken Pakoras are the perfect blend of spicy, tangy, and crispy deliciousness, guaranteed to impress your guests or satisfy your own cravings. From appetizer to main course, their versatility makes them a winner for any occasion. So grab your ingredients, follow the steps, and get ready to enjoy these incredible pakoras!