This is a rainy day recipe when you are feeling indulgent or need something amazing to serve as a snack to guests. Though, I also like it alongside my everyday dal and chawal. It elevates a regular meal to something indulgent. In India, pakoras are made from almost anything, from a simple onion pakoras to spinach pakoras to mutton pakoras. While vegetable pakoras are easy to make, chicken pakoras require more planning and patience. It’s a dish you would get on a roadside dhaba with a dollop of spicy green chutney. The main flavor is from roughly pounded coriander seeds. I have a highly reviewed Chicken 65 recipe also on the blog which is a south Indian version of this chicken pakora with curry leaves and lots of ground red chili powder.
Ingredients for chicken pakora
Here are the simple ingredients you need to make this delicious recipe See the recipe card for quantities. Chicken—I make the pakora using 2-inch-cut boneless chicken. You can also use chicken drumsticks but they will take longer to cook plus its a mess to eat. I find using boneless chicken thigh pieces the most convenient. The chicken doesn’t overlook and remains tender even after it cools down. Chickpea flour - Most Indian pakoras are made with chickpea flour or besan batter. It’s a part of the standard Indian pantry. Rice Flour-Rice flour makes the pakoras crispy, though it can be omitted if you do not have it on hand. Corn starch or all-purpose flour which is maida, can also work. Ajwain or carrom seeds—This is the ingredient that adds a lot of flavor when used in small quantities.It also helps with digestion.I usually add this to my rotis and parathas, but you can omit it if you don’t have it on hand. Coriander Seeds - Crushed coriander seeds are a very north Indian flavor.These add a lot of flavor and texture.If you don’t have coriander seeds at home, you can substitute with ground coriander seeds or garam masala. Kasoori Methi- This is the secret ingredient that takes north indian food from average to amazing. Add it to your dal makhani,butter chicken and paneer butter masala. It’s a must have spice!
How to make Chicken Pakora
Step 1: Prepare the batter
Pound the coriander seeds till they have halved. If you do not have whole coriander seeds, use powdered coriander powder. Mix all the dry ingredients - salt, chili flakes, coriander seeds, ajwain(carrom), kasoori methi, cumin, turmeric- and flours- chickpea and rice flour.
Step 2: Mix and Marinate
Mix the dry ingredients. Add the chicken pieces, egg white, ginger-garlic paste, and lemon juice. We use egg whites to make the chicken crispy. Set the chicken aside for 15 minutes minimum. I suggest sticking the marinated chicken in the fridge for at least 1 hour. That way, all the flavors will get inside the chicken.
Step 3: Fry
Heat oil in a stable pan or a kadai. There should be enough oil in the pan for the chicken to be submerged while cooking, about 1- 2 inches. My suggestion is a deep pan, as it will be more stable, especially if you are new to frying. Though it can take a bit more oil. Heat the oil on medium flame or to 275C or 500F. Test a small piece of chicken. If it sizzles and comes up, the oil is ready. Check the test piece for salt, lemon, and spice. Add more if needed. Slide the chicken pieces in batches. Do not overcrowd the kadai. Make sure the chicken pieces are not on top of each other.Fry on medium high flame, moving the chicken pieces around. When they turn golden brown, remove, rest, and check one piece to see if it has cooked.If you have a food thermometer, the internal temperature of the chicken should register 170-175f or 80 C. Unlike vegetables which do not need a long cooking time, chicken will need to be fried for at least 6-8 minutes for the inside to cook fully.So keep the flame medium low, keep adjusting if the chicken is getting cooked too fast.
Serving Chicken Pakora
You can serve the fried chicken straight from the fryer. If I am serving adults, I like to sprinkle some chaat masala on top. The best Indian chutneys with pakoras are green chutney and tamarind chutney. Both are easy to make and delicious. In a pinch, I serve it with ketchup. As the pakoras cool, they lose their crisp texture. You can make the pakoras in advance and re-fry them just before serving.
