Description
Chicken Pakora is a flavorful Indian snack featuring marinated chicken thigh pieces coated in a spiced chickpea flour batter and deep-fried until golden and crispy. Served hot with sweet chilli sauce, this crunchy appetizer is perfect for festive occasions or casual gatherings.
Ingredients
Scale
Chicken Marinade
- 6 chicken thigh fillets, chopped into bite-size pieces (approx 500g/1.1lb)
- 1 tbsp minced ginger
- 1 green chilli, finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp dried coriander leaf
- 1 tsp chilli flakes
- 1 tsp ground fenugreek
Batter and Frying
- ½ tsp salt
- ½ tsp garlic salt
- 100 g (1 1/4 cups) gram flour (chickpea flour or besan)
- 1 tbsp cornflour (cornstarch)
- ¼ tsp bicarbonate of soda (baking soda)
- 180 ml (3/4 cup) water
- vegetable oil for deep frying (approx. 3-4 cups / 720-960 ml)
To Serve
- fresh coriander, for garnish
- sweet chilli sauce
Instructions
- Marinate the Chicken: Place the chopped chicken thigh pieces in a bowl. Add minced ginger, chopped green chilli, ground cumin, ground coriander, dried coriander leaf, chilli flakes, and ground fenugreek. Mix thoroughly to coat all the chicken pieces evenly. Cover the bowl and refrigerate to marinate for 30 minutes.
- Heat the Oil: Pour vegetable oil into a wok or large heavy-based pan, filling it about 3 inches deep but ensuring the pan is less than half full to prevent bubbling over. Heat over medium heat until hot enough for frying.
- Prepare the Batter: Remove the marinated chicken from the refrigerator. Sprinkle salt, garlic salt, gram flour, cornflour, and bicarbonate of soda over the chicken. Mix to combine. Gradually add water a splash at a time, mixing until a batter forms that is the consistency of double (heavy) cream. You may not need all the water.
- Test the Oil Temperature: Drop a small blob of batter into the hot oil to check if it sizzles and rises to the surface. If it does, the oil is ready for frying.
- Fry the Chicken Pakoras: Using tongs, carefully add chicken pieces one by one into the hot oil. Avoid overcrowding by frying in two batches. Fry each batch for 4-5 minutes, until the coating turns golden brown and the chicken is cooked through.
- Keep Warm: After the first batch is cooked, keep it warm in a preheated oven at approximately 130°C (250°F, fan) while frying the second batch.
- Serve: Once all pakoras are cooked, transfer them to a serving bowl. Sprinkle with fresh coriander and serve hot with sweet chilli sauce.
Notes
- Ensure the oil temperature is consistent to avoid pakoras absorbing excess oil and becoming greasy.
- If you prefer less heat, reduce or omit the green chilli and chilli flakes.
- Use fresh chicken thighs for juicier and more tender pakoras.
- Do not overcrowd the pan to ensure even cooking and crispy texture.
- Leftover pakoras can be reheated in an oven to maintain crispiness but are best enjoyed fresh.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Indian
Keywords: chicken pakora, Indian snack, fried chicken, chickpea flour pakora, spicy chicken appetizer
