Chicken Pakora

Indian Chicken Pakora Recipe | How To Make Chicken Pakora Recipe | Chicken Bhaji Recipe | Chicken Pakoda | How To Make Bhaji | How To Make Pakora At Home | How To Make Pakora Recipe | Indian Street Food | Indian Recipes | Baji Recipe | Indian Snacks For Party | How To Make Pakora Ingredients | How To Make Pakoda | Indian Starters Recipe | Pakistani Pakora Recipe | Indian Appetizers Recipes | indian Starters Recipes | Appetizer Recipes | Pakodi Recipe | Crispy Pakora Recipe | Quick Indian Starters |


اَعُوْذُ
 بِاللهِ مِنَ الشَّيْطَانِ الرَّجِيْمِ
بِسْمِ اللهِ الرَّحْمن الرَّحِيْمِ

Assalaamu alaikum wa rahmatullahi wa barakaathu everyone!

Now I actually prefer aloo pakora to chicken pakora if I’m being honest with you but that’s just my personal preference. With that being said, sometimes you just need some protein boost and that is where I use this chicken pakora recipe. I know some people absolutely hate marinating things, but I actually prefer to marinade things. I can marinade the night before and leave it in the fridge and that’s basically my job done.

This Indian chicken pakora recipe shows you to make chicken pakora that are delicious and crunchy with a juicy and succulent inside. Pakora are a classic Indian street food that you literally find all over Pakistan. This chicken bhaji recipe are the perfect Indian appetizers for all your parties. Obviously, there are countless ways to make chicken pakoras and the pakora ingredients will differ in all Indian recipes. A lot of people add egg to the batter, but I don’t think it adds anything to the taste, so I just omitted the egg.

I usually have chicken pakoras with raita because sometimes the spices can really hit you and the raita provides a refreshing cooling effect. My mayonnaise-obsessed brother has chicken pakora with mayonnaise and the other one has the chicken pakoda with ketchup. Everyone else tends to have it with green chutney, the normal way most people have it.

Make sure that when you cut the chicken pieces that you cut them all to approximately the same size to allow them to fry evenly. When you do fry the chicken pakora pieces, make sure that the oil isn’t too hot otherwise the batter will burn, and the chicken will remain uncooked.

 Use this chicken pakora recipe for chicken pakoras that are crunchy, moist and delicious.

Chicken Pakora

Chicken pakora or chicken pakoda is a crispy deep-fried Indian starter made which chicken pieces coated in a batter. This Indian chicken pakora recipe will show you how to make chicken pakora that are crispy, crunchy and delicious. These chicken bites are filled with flavour with a crunchy batter and a tender inside.

Ingredients

  • 500g Boneless Chicken
  • 200g Gram Flour / Besan
  • 3 tbsp. Corn Flour
  • 1 tsp. Turmeric Powder / Haldi
  • 2 tsp. Chilli Powder
  • 2 tsp. Tandoori Masala
  • 2 tsp. Chilli Flakes
  • 2 tsp. Salt
  • Handful Fresh Coriander (finely chopped)
  • 2 tbsp. Water

Directions

  1. Cut the boneless chicken into small equal sized pieces
  2. In a large bowl, add the chicken, gram flour, turmeric powder, chilli powder, tandoori masala, chilli flakes, salt, coriander and salt
  3. Mix until all ingredients are fully incorporated
  4. Refrigerate and leave to marinade for at least one hour
  5. Heat the oil until hot
  6. Deep fry for 2-3 minutes until chicken pakoras are golden brown

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