🍗 Classic Chicken Pakora Recipe

Here’s a full Classic Chicken Pakora recipe — crispy, spicy, and perfect for tea-time or iftar snacks!


🍗 Classic Chicken Pakora Recipe (Serves 3–4)

📝 Ingredients:

For marination:

  • 400g boneless chicken (small cubes or strips)
  • 1 tbsp ginger-garlic paste
  • 1 tsp red chili powder
  • ½ tsp turmeric powder
  • ½ tsp garam masala
  • ½ tsp coriander powder
  • Salt to taste
  • Juice of ½ lemon
  • 1–2 chopped green chilies (optional)
  • Handful of chopped coriander or mint (optional)

For coating:

  • ½ cup besan (gram flour)
  • 2 tbsp rice flour (for extra crispiness)
  • 1–2 tbsp water (adjust for thick batter)
  • Oil for deep frying

🔥 Instructions:

  1. Marinate the Chicken:
    • In a bowl, add chicken, ginger-garlic paste, all spices, salt, lemon juice, green chilies, and herbs.
    • Mix well and let it rest for 15–30 minutes.
  2. Add Flours:
    • Add besan and rice flour to the marinated chicken.
    • Sprinkle water a little at a time until a thick, sticky coating forms on the chicken. It shouldn’t be runny.
  3. Heat Oil:
    • Heat oil in a deep pan on medium heat. Check with a small piece—it should sizzle but not brown instantly.
  4. Fry the Pakoras:
    • Drop chicken pieces one by one into hot oil without crowding the pan.
    • Fry until golden brown and crispy, about 5–7 minutes.
    • Remove to a paper towel.
  5. Serve:
    • Serve hot with green chutney, ketchup, or yogurt dip.
    • Garnish with lemon wedges and onion rings for extra flair.

💡 Tips:

  • Add a pinch of baking soda for extra fluffiness if desired.
  • For extra spicy: add crushed chili flakes or chopped green chili in the batter.
  • Works great with bone-in small chicken pieces too — just increase frying time.

Would you like a printable version or a spicy chutney recipe to go with it?

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