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Chicken Pakoras

These Chicken Pakoras are crispy, flavorful, and packed with bold Indian spices in every bite. Tender pieces of chicken are coated in a seasoned gram flour batter with aromatic spices, fresh herbs, ginger, garlic, and chilies, then fried until golden and crunchy on the outside while staying juicy inside.
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Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Appetizer
Cuisine: Indian
Calories: 320
Ingredients Equipment Method

Ingredients
  

  • 1 pound 500g boneless chicken thighs or breast, cut into bite-sized pieces
  • 1 cup besan gram flour
  • 3 tablespoons rice flour or cornflour
  • 1 tablespoon ginger-garlic paste
  • 2 tablespoons lemon juice
  • 2 tablespoons fresh cilantro finely chopped
  • 2 green chilies finely chopped
  • 1 teaspoon red chili powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 teaspoon chaat masala
  • 1 teaspoon kasoori methi dried fenugreek leaves
  • ½ teaspoon baking soda
  • ¾ teaspoon salt or to taste
  • ⅓ cup cold water as needed
  • Vegetable oil for deep frying

Equipment

  • Large mixing bowl
  • Sharp knife
  • Deep kadai or heavy-bottomed pot
  • Slotted spoon
  • Paper towel-lined plate
  • Measuring cups and spoons
  • Wire rack (optional)

Method
 

  1. Add the chicken pieces to a large bowl and combine with ginger-garlic paste, lemon juice, salt, turmeric powder, red chili powder, cumin powder, coriander powder, garam masala, and chaat masala. Mix well and let the chicken marinate for at least 30 minutes to allow the flavors to develop.
    Chicken Pakoras Recipe
  2. Add besan, rice flour, kasoori methi, chopped cilantro, green chilies, and baking soda to the marinated chicken. Mix until the chicken pieces are evenly coated.
  3. Add cold water a little at a time until the mixture forms a thick coating around the chicken. The batter should cling to the chicken without becoming runny.
  4. Heat oil in a deep kadai over medium heat until it reaches about 350°F (175°C).
  5. Carefully drop the coated chicken pieces into the hot oil, frying in small batches to prevent overcrowding.
    Chicken Pakoras Recipe
  6. Cook for 6 to 8 minutes, turning occasionally, until the pakoras are golden brown, crisp, and the chicken is fully cooked.
  7. Remove the chicken pakoras using a slotted spoon and transfer them to a wire rack or paper towel-lined plate to drain excess oil and serve hot with mint chutney.