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Chicken Pakora Recipe
Ash Tyrrell

Chicken Pakora Recipe

The first time I made chicken pakora, the crispy texture and savory flavors amazed me. I couldn’t believe how something so simple could taste so good. 
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Prep Time 10 minutes
Cook Time 13 minutes
Ingredients Method Notes

Ingredients
  

  • 250 g ½ lb boneless chicken (cut into bite-sized pieces): Smaller pieces help the chicken cook faster and stay juicy.
  • ¼ cup finely chopped onion optional: Adds a slight crunch and sweetness but might release moisture, so use sparingly.
  • 1 –2 green chilies chopped (optional): For a hint of heat. Reduce if you’re serving kids.
  • ¾ tablespoon ginger garlic paste: Enhances the aroma and builds depth of flavor.
  • ¾ to 1 teaspoon red chili powder: Adjust based on your spice preference.
  • ¾ to 1 teaspoon garam masala: A key spice mix for extra flavor.
  • ¼ teaspoon turmeric powder: Adds color and is believed to have health benefits.
  • ⅓ teaspoon salt or to taste: Essential for balancing flavors.
  • 2 sprigs curry leaves or 2 tablespoons chopped mint or coriander: For fresh herbal notes.
  • 6 tablespoons gram flour besan: Provides the base of the coating.
  • 3 tablespoons rice flour or cornstarch: Ensures a crispy exterior.
  • 1 egg white alternatively, yogurt works: Keeps the chicken tender and binds the mixture.
  • 2 tablespoons water or as needed: Helps achieve the right consistency.
  • Oil for deep frying.

Method
 

  1. Start by cutting your boneless chicken into uniform bite-sized pieces. Aim for about 1-inch cubes to ensure even cooking. Chop the onions, green chilies, and herbs if you’re using them.
  2. Combine gram flour, rice flour, salt, turmeric, red chili powder, and garam masala in a large bowl. Stir well to mix the dry ingredients. Add the ginger garlic paste, chopped chilies, herbs, and onions into the bowl. Toss everything together so the flavors are evenly distributed.
  3. Add the chicken pieces to the mixture. Pour in the egg white and 2 tablespoons of water. Mix well to make sure each piece of chicken is fully coated. The consistency should be thick and sticky, not runny. If it’s too wet, sprinkle a bit more flour.
  4. Heat oil in a deep pan over medium heat. Test the temperature by dropping a tiny pinch of the mixture into the oil. If it sizzles and rises without browning too quickly, the oil is ready.
  5. Gently drop the coated chicken pieces into the hot oil one at a time. Don’t overcrowd the pan! Fry for 2–3 minutes or until golden and crispy, turning them occasionally. Remove with a slotted spoon and drain on paper towels or a colander.
  6. Serve the hot and crispy chicken pakoras straight out of the fryer. Sprinkle some chaat masala on top if you like for extra zing.

Notes

  • Use fresh curry leaves for a more pronounced flavor. Dried ones don’t have the same impact.
  • Always cut chicken pieces to a uniform size. This prevents some from overcooking while others remain undercooked.
  • Make sure the oil is at the right temperature before frying. Too hot, and the pakoras will brown too quickly. Too cold, and they’ll absorb more oil.
  • Add only the water you need. Too much liquid can ruin the coating texture.
  • If you’re making a large batch, refry the first batch for 1–2 minutes before serving to restore crispiness.