Chicken Pakora Recipe: Chicken Pakora is a popular deep-fried snack in Indian cuisine. Perfect for tea time or as an appetizer at parties, these crispy bites of marinated chicken are flavorful, spicy, and easy to make. In this blog, we’ll walk you through a detailed step-by-step process to make crispy chicken pakoras at home, along with expert tips to enhance their taste and texture.
Ingredients for Chicken Pakora Recipe
For Chicken Marinade:
- Boneless chicken pieces (cut into bite-sized chunks)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 tablespoon lemon juice
- Salt to taste
For the Batter:
- 1 cup besan (gram flour)
- 2 tablespoons rice flour (for extra crispiness)
- 1/2 teaspoon carom seeds (ajwain)
- A pinch of baking soda
- Water as needed
For Frying:
- Oil for deep frying
Step-by-Step Process: How to Make Chicken Pakoras
Step 1: Marinating the Chicken
The key to flavorful chicken pakoras lies in a good marinade. Start by marinating the chicken pieces.
- In a bowl, mix chicken chunks with ginger-garlic paste, red chili powder, turmeric, lemon juice, and salt.
- Ensure each chicken piece is well-coated with the spices.
- Tip: Marinate the chicken for at least 30 minutes. For a richer taste, you can refrigerate the marinated chicken for up to 2 hours. The longer you marinate, the more flavors penetrate the chicken.
Avoid: Skipping the marination time. This step is crucial for infusing the chicken with flavors.
Step 2: Preparing the Batter
While the chicken is marinating, prepare the batter for coating.
- In a separate bowl, combine besan (gram flour) and rice flour. The rice flour will add extra crispiness to your pakoras.
- Add carom seeds (ajwain), a pinch of baking soda, and salt to taste.
- Gradually add water to form a thick, smooth batter. It should be thick enough to stick to the chicken but not too runny.
- Tip: Whisk the batter well to remove lumps and ensure that it’s airy. This will help make your pakoras light and crispy.
Avoid: Adding too much water at once. A thin batter won’t coat the chicken properly, and it’ll affect the texture.
Step 3: Coating the Chicken
Once your batter is ready and the chicken is well-marinated, it’s time to coat the chicken pieces.
- Dip each marinated chicken piece into the batter, ensuring it’s evenly coated.
- Tip: Shake off any excess batter from the chicken pieces before frying. This prevents the batter from becoming too thick, ensuring a crispy exterior without a soggy interior.
Avoid: Overloading the batter with too many spices at this stage. The marinade already has spices, so the batter should just be a light coating.
Step 4: Frying the Chicken Pakoras
This step is where the magic happens. Proper frying technique ensures your chicken pakoras are crispy on the outside and tender on the inside.
- Heat oil in a deep frying pan. The oil should be hot but not smoking, ideally around 180°C (350°F).
- Gently drop the batter-coated chicken pieces into the hot oil, a few at a time. Don’t overcrowd the pan, as this will lower the oil temperature and make the pakoras soggy.
- Fry the chicken pakoras on medium heat until golden brown and crispy. Turn them occasionally to ensure even cooking.
- Tip: Fry in small batches for the best results. Frying too many pieces at once can cause the temperature of the oil to drop, making the pakoras absorb more oil and lose their crispiness.
Avoid: Frying on high heat. This will brown the outside too quickly while leaving the chicken undercooked inside.
Step 5: Draining and Serving
Once your pakoras are crispy and golden, it’s time to remove them from the oil.
- Use a slotted spoon to drain excess oil from the fried pakoras. Place them on a plate lined with paper towels to absorb any remaining oil.
- Tip: Sprinkle a little chaat masala on top of the pakoras while they’re still hot to add a tangy, spicy kick.
Avoid: Skipping the draining step. Removing excess oil is important to keep the pakoras light and crispy.
Serving Suggestions: What to Serve with Chicken Pakoras
- Serve your crispy chicken pakoras hot with mint chutney, tamarind chutney, or simply with some ketchup.
- These pakoras are also great with a cup of hot masala chai for an authentic Indian experience.
Tip: You can garnish the pakoras with freshly chopped coriander leaves or a squeeze of lemon juice to enhance the flavors.
Tips for Perfect Chicken Pakoras
- Marination Time: Always marinate the chicken for at least 30 minutes to ensure the flavors soak in properly.
- Consistency of the Batter: Make sure the batter is thick enough to stick to the chicken. A runny batter will slide off the chicken during frying.
- Oil Temperature: The oil should be hot but not smoking. Frying at medium heat ensures even cooking without burning the outside.
- Frying in Batches: Fry the pakoras in small batches to maintain the oil temperature and avoid soggy results.
Common Variations of Chicken Pakora Recipe
- Onion Chicken Pakora: Add thinly sliced onions to the batter for extra crunch and flavor.
- Spicy Chicken Pakora: Add chopped green chilies to the batter for an extra kick.
- Tandoori Chicken Pakora: Marinate the chicken with tandoori masala and yogurt for a smoky flavor.
Conclusion
Chicken Pakoras are the perfect snack for any occasion—whether it’s a cozy evening with family or a festive party with friends. With this detailed step-by-step recipe, you can make restaurant-style crispy chicken pakoras right at home. Just follow the tips to ensure your pakoras turn out crispy, flavorful, and delicious every time!
Read more: How to Make Butter Chicken
