Best Chicken Pakora Recipes

CHICKEN PAKORA

Steps:

• Place the garlic, ginger, green chillies, lemon juice, garam masala, cumin seeds, chilli powder, dried fenugreek leaves into a pestle and mortar and blend to a rough paste.
• Place chicken in a bowl and add the paste, mix to marinade and leave for at least 20 minutes - the longer the better.
• Heat up the oil in a karahi or wok to a medium heat
• Into the marinated chicken sprinkle in the freshly chopped coriander and then sieve in the gram flour. Mix together using your hand.
• Add a small amount of water if required to ensure the chicken is coated in a thick batter.
• Test your oil is hot enough by dropping in a little batter into the oil. If it browns and rises immediately then it is ready. Very carefully place the pieces of chicken into the oil one at a time and fry until crisp and golden brown.
• Using a slotted spoon move the pakora around, be careful not to overcrowd the karahi.
• Once golden brown and crisp remove from the oil and set on some kitchen paper

TANDOORI MURGH PAKORA (BATTER-FRIED CHICKEN)

Steps:

• Mix all the ingredients for the marinade.
• Add the chicken cubes.
• Mix well.
• Set aside for 2 hours.
• Mix all the ingredients for the batter in a bowl.
• Beat well.
• The batter should have a thick, but flowing consistency.
• Add the marinated chicken cubes to the batter.
• Keep aside for 30 minutes.
• Deep-fry the chicken in hot oil till crisp.
• Place the pakoras on a platter.
• Sprinkle with chaat masala and serve.

TRADITIONAL CHICKEN PAKORA FRITTERS

Steps:

• 1. Prepare the ginger-garlic paste. Then place the chicken, water, ginger-garlic paste, garam masala, and salt in a small saucepan and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan and simmer until the chicken is tender and all the water has been absorbed, 15 to 20 minutes. If the chicken cooks before the water dries up, uncover the pan and cook until the chicken is completely dry. Let cool, remove the bones and cut into smaller pieces, if you wish.2. Meanwhile, prepare the chaat masala and the dry-roasted cumin seeds. Then, prepare the basic batter, and mix in the cilantro, coriander, cumin, red pepper flakes, and ajwain seeds.3. Add the chicken to the batter. Heat the oil and fry the chicken as per directions in INFORMATION AND SPECIAL TECHNIQUES: __Frying Fritters (Pakorae Talna). Transfer to a platter, sprinkle with the roasted cumin and chaat masala.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MARINATED CHICKEN PAKORA FRITTERS

Steps:

• 1. In a food processor or a blender, process together the onion, ginger, garlic, and chili peppers until minced. Then add the yogurt, lime juice, oil, garam masala, and salt, and process until smooth. Transfer to a medium bowl. Add the chicken and mix until all the pieces are fully coated with the mixture. Cover and marinate at least 4 and up to 24 in the refrigerator.2. Prepare the chaat masala and the basic batter. Bring the chicken to room temperature, then mix it into the pakora batter along with the rice flour.3. Heat the oil and fry the chicken as per directions in INFORMATION AND SPECIAL TECHNIQUES: __Frying Fritters (Pakorae Talna). You can fry just once, but for the best flavor and texture, let cool, then refry in hot oil until heated through. Transfer to paper towels again. Sprinkle with the chaat masala and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CHICKEN PAKORA

Steps:

• Step 1.
• Marinate the chicken with ginger-garlic pasts, white pepper, chilli, garam masala, and coriander powder and mix it well, Keep aside for at least an hour.
• Step 2.
• Mix together all the ingredients for the batter and beat thoroughly.
• Step 3.
• Heat oil in a kadai . Dip a marinated chicken piece in the batter and shallow-fry until crisp and golden brown.
• Step 4.
• Repeat with the remaining chicken pieces, draining excess oil on absorbent kitchen paper.