Chicken Pakora is a delicious Indian snack that’s perfect for any occasion, whether as an appetizer or a hearty tea-time treat. These crispy, golden-brown fritters are made with tender pieces of chicken marinated in aromatic spices and coated in a spiced chickpea flour batter before being deep-fried to perfection. The result is a crunchy exterior that gives way to juicy, flavorful chicken inside. Often served with mint chutney or tamarind sauce, Chicken Pakora is sure to impress your guests and satisfy your cravings. With the right balance of spices, this dish captures the essence of Indian street food and brings it straight to your kitchen!
Ingredients:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup chickpea flour (besan)
- 1/4 cup rice flour (optional, for extra crunch)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 1 tablespoon lemon juice
- Salt, to taste
- Water, as needed
- Fresh cilantro, chopped (for garnish)
- Oil, for frying
Instructions:
- Marinate the Chicken: In a large mixing bowl, combine the chicken pieces with ginger-garlic paste, red chili powder, turmeric powder, cumin powder, garam masala, lemon juice, and salt. Mix well to coat the chicken evenly. Cover and let it marinate for at least 30 minutes (or up to a few hours in the refrigerator for deeper flavor).
- Prepare the Batter: In another bowl, mix the chickpea flour and rice flour. Add water gradually to form a thick batter that can coat the chicken without being too runny. The consistency should be similar to pancake batter.
- Heat the Oil: In a deep frying pan or pot, heat enough oil over medium heat for deep frying. To test if the oil is ready, drop a small amount of batter into it; if it sizzles and rises to the surface, it’s ready.
- Coat and Fry the Chicken: Take a few marinated chicken pieces and dip them into the batter, ensuring they are fully coated. Carefully drop them into the hot oil, frying in batches to avoid overcrowding. Fry until golden brown and crispy, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels.
- Garnish and Serve: Once all the chicken pakoras are fried, sprinkle them with fresh chopped cilantro. Serve hot with mint chutney, tamarind sauce, or yogurt for dipping.
These Chicken Pakoras are sure to be a hit at any gathering, offering a burst of flavor and crunch in every bite!