Here’s a delicious Spicy Masala Chicken Pakora recipe — crisp, fiery, and packed with bold flavors. Perfect for spice lovers and festive gatherings!
🌶️ Spicy Masala Chicken Pakora Recipe (Serves 3–4)
📝 Ingredients:
For the chicken:
- 400g boneless chicken (bite-size pieces)
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder
- ½ tsp Kashmiri chili powder (for color)
- 1 tsp crushed chili flakes
- ½ tsp turmeric powder
- 1 tsp garam masala
- 1 tsp coriander powder
- ½ tsp cumin powder
- Salt to taste
- Juice of ½ lemon
- 1 tbsp yogurt
- 1 tbsp chopped fresh coriander or mint
- 1 chopped green chili (optional, for extra kick)
For coating:
- ½ cup besan (gram flour)
- 2 tbsp rice flour or cornflour
- 1 tsp ajwain (carom seeds) – optional, aids digestion
- Water (just enough to bind)
- Oil for deep frying
🔥 Instructions:
- Marinate the Chicken:
- In a large bowl, mix chicken with ginger-garlic paste, all spices, salt, lemon juice, yogurt, herbs, and green chili.
- Let it marinate for at least 30 minutes (or up to 2 hours for more flavor).
- Prepare the Coating:
- Add besan, rice flour, and ajwain to the marinated chicken.
- Mix well. Sprinkle water little by little to form a thick coating around the chicken.
- Fry the Pakoras:
- Heat oil in a deep pan over medium heat.
- Drop chicken pieces gently into hot oil.
- Fry in batches for 6–8 minutes, turning occasionally, until deep golden and crispy.
- Drain and Serve:
- Remove onto paper towels to drain excess oil.
- Serve hot with mint chutney, chili garlic sauce, or lemon wedges.
💡 Tips to Make It Extra Masala:
- After frying, sprinkle chaat masala or a pinch of black salt over the hot pakoras.
- For a street-style touch, top with thin onion slices, green chilies, and a squeeze of lemon.
Would you like a version baked or air-fried for a healthier option?
