Crispy Chicken Pakora Recipe: A Flavorful and Irresistible Indian Snack

Chicken Pakora is a popular Indian snack that features tender chicken pieces coated in a spiced batter and deep-fried to crispy perfection. It is a delicious and satisfying appetizer that is enjoyed by people of all ages. At Indian Recipe Duniya, we present you with a flavorful recipe to prepare Chicken Pakora at home.

Speciality of the Dish

The specialty of Chicken Pakora lies in its crispy and flavorful exterior, combined with the juicy and tender chicken inside. The marinated chicken is coated with a mixture of besan (gram flour), spices, and herbs, which adds a delightful taste and texture to the dish. It is an irresistible snack that pairs well with chutneys or sauces.

About Chicken Pakora Dish:

Chicken Pakora is a delectable Indian appetizer featuring bite-sized chicken pieces marinated in a flavorful blend of spices, herbs, and besan (chickpea flour). These marinated gems are deep-fried until golden brown and crispy. The result is a tantalizing fusion of tender chicken and a crunchy exterior, delivering a burst of savory goodness in every bite. Served hot, Chicken Pakora is often accompanied by a zesty dipping sauce, making it a popular and irresistible snack enjoyed across diverse culinary settings.

Health Benefits of Homemade Chicken Pakora with Pudina Chutney:

1. Protein Richness: Chicken is a good source of high-quality protein, essential for muscle repair, growth, and overall body function.

2. Nutrient-Packed Spices: The spices used, such as ginger, garlic, turmeric, and coriander seeds, may provide various health benefits, including anti-inflammatory and antioxidant properties.

3. Moderate Use of Besan (Chickpea Flour): Besan is gluten-free and contains more protein and fiber than traditional wheat flour. In moderation, it can contribute to a more nutritious batter.

4. Ajwain (Carom Seeds) for Digestion: Ajwain is known for its digestive properties and may aid in alleviating indigestion and bloating.

5. Minty Freshness from Pudina Chutney: Pudina (spearmint) in the chutney offers a refreshing flavor and may have digestive benefits. It is also rich in antioxidants.

6. Controlled Cooking Oil: Homemade versions allow you to control the amount of oil used for frying, making it possible to manage overall fat intake.

7. Dipping Sauce with Nutrient-Rich Ingredients: Pudina Chutney often includes fresh coriander, tomatoes, garlic, and onions, providing vitamins and minerals.

8. Homemade Control Over Ingredients: Preparing Chicken Pakora at home allows you to choose high-quality and fresh ingredients, avoiding preservatives and additives commonly found in restaurant or packaged foods.

9. Balanced Nutritional Profile: When paired with a variety of spices, herbs, and a side of Pudina Chutney, Chicken Pakora can offer a balanced nutritional profile, including essential vitamins and minerals.

10. Portion Control: Preparing the dish at home enables better portion control, helping to manage overall calorie intake.

Homemade Chicken Pakora with Pudina Chutney Recipe Video:

Recipe of Homemade Chicken Pakora with Pudina Chutney

Quick and Easy Homemade Chicken Pakora Recipe Ingredients:

Ingredients for Marinating Chicken Pakora:

  • 700g Chicken with bones
  • 1 tsp salt
  • 1 tsp red chili powder
  • 2 tsp ginger-garlic paste
  • 2 tsp lemon juice or vinegar

Ingredients for Post Marination:

  • 1 tsp chopped green chili
  • 1/2 tsp turmeric powder
  • 1 tsp crushed coriander seeds
  • 1/2 tsp ajwain (carom seeds)
  • 1 tsp gera powder
  • 1/2 tsp roasted kasuri methi
  • 1/2 tsp garam masala
  • 1 egg
  • 2 tbsp besan (chickpea flour)
  • 2 tbsp corn flour
  • Oil for frying

Ingredients for Restaurant Style Chicken Pakora Pudina Chutney:

  • Fresh green coriander
  • Pudina (spearmint)
  • 1 Tomato
  • 4 to 5 Garlic cloves
  • Small piece of Ginger
  • 1 Onion
  • 2 Green chilis
  • 1/2 tsp Salt
  • 1/2 tsp Chaat masala
  • 1 tsp Roasted gera powder
  • 1 Lemon juice
  • 1/2 tsp Black salt
  • 1 tbsp Curd

Pakora Chicken Recipe with Pictures:

Step 1: Marinating the Chicken
In a bowl, take 700g of chicken with bones.

Restaurant Style Chicken Pakora with Pudina Chutney

Add 1 tsp salt, 1 tsp red chili powder, 2 tsp ginger-garlic paste, and 2 tsp lemon juice or vinegar.

Restaurant Style Chicken Pakora with Pudina Chutney

Mix it well, then let the marinated chicken sit for at least 30 minutes. For an extra flavor punch, refrigerate it overnight.

Restaurant Style Chicken Pakora with Pudina Chutney

Step 2: Flavor Explosion
To our marinated chicken, let’s add 1 tsp chopped green chili, 1/2 tsp turmeric powder, 1 tsp crushed coriander seeds, 1/2 tsp ajwain (carom seeds), 1 tsp gera powder, 1/2 tsp roasted kasuri methi, 1/2 tsp garam masala, and 1 egg.

Restaurant Style Chicken Pakora with Pudina Chutney

Mix it all up.

Restaurant Style Chicken Pakora with Pudina Chutney

Now, to coat our flavorful mix, add 2 tbsp besan (chickpea flour) and 2 tbsp corn flour.

Restaurant Style Chicken Pakora with Pudina Chutney

Ensure every piece of chicken is coated evenly. This is the secret to that perfect crunch!

Restaurant Style Chicken Pakora with Pudina Chutney

Step 3: Chicken Pakora Pudina Chutney
Let’s take our Chicken Pakora to the next level with a refreshing Pudina Chutney. In a grinder, combine fresh green coriander, pudina (spearmint), tomato, garlic cloves, ginger, onion, green chilis, salt, chaat masala, roasted gera powder, lemon juice, black salt, and curd.

Restaurant Style Chicken Pakora with Pudina Chutney

Grind it into a fine paste.

Restaurant Style Chicken Pakora with Pudina Chutney

Step 4: Frying Chicken Pakora
Heat oil in a deep pan or kadai over medium heat. Once hot, carefully drop the marinated chicken pieces into the oil. Half-fry them for 6 to 7 minutes in batches to ensure even cooking.

Restaurant Style Chicken Pakora with Pudina Chutney

Let the half-fried chicken rest for 2 minutes, then press each piece on a chopping board.

Restaurant Style Chicken Pakora with Pudina Chutney

Now, drop them back into the hot oil for the final fry.

Restaurant Style Chicken Pakora with Pudina Chutney

Fry on medium-high flame for another 6 to 7 minutes until golden and crispy.

Restaurant Style Chicken Pakora with Pudina Chutney

Step 5: Serve Chicken Pakora with Pudina Chutney
Sprinkle some chaat masala on the Chicken Pakora, give it a good mix, and there you have it – Homemade Restaurant Style Chicken Pakora. Serve it up with that vibrant Pudina Chutney we just made.

Restaurant Style Chicken Pakora with Pudina Chutney

Pro Tips for Restaurant Style Homemade Chicken Pakora with Pudina Chutney:

1. Quality Chicken Selection: Start with fresh, high-quality chicken pieces for the best taste and texture. Opt for boneless or bone-in pieces, depending on your preference.

2. Marination Magic: Allow the chicken to marinate for an extended period, preferably overnight, to enhance flavor absorption. The longer the marination, the more robust the taste.

3. Balanced Spice Blend: Achieve the perfect balance of spices. Experiment with the spice levels to suit your taste, ensuring a harmonious blend of flavors in every bite.

4. Temperature Control for Frying: Maintain the oil temperature at a steady level throughout frying. Consistent heat ensures even cooking and a crispy texture.

5. Besan-Corn Flour Ratio: Adjust the ratio of besan (chickpea flour) to corn flour for the batter. This combination contributes to the ideal crunchiness while keeping the coating light.

6. Incorporate Ajwain Thoughtfully: Use ajwain (carom seeds) sparingly. This spice not only adds a distinct flavor but also aids in digestion. Too much can overpower the dish.

7. The Power of Fresh Pudina Chutney: Prepare the Pudina Chutney using fresh mint leaves for a vibrant and refreshing flavor. Adjust the spice levels to complement the richness of the Chicken Pakora.

8. Controlled Oil Absorption: To prevent excessive oil absorption, ensure the oil is hot before adding the chicken. Properly drained and rested half-fried chicken helps in achieving a crisp exterior.

9. Pressing Technique: Press each half-fried chicken piece on a chopping board before the final fry. This technique ensures even cooking from the inside while maintaining a crispy outside.

10. Mindful Frying Time: Monitor the frying time closely. Over-frying can result in a dry texture. Aim for a golden-brown color for the perfect balance of crispiness and juiciness.

11. Chaat Masala Finishing Touch: Sprinkle chaat masala on the Chicken Pakora before serving. This adds a burst of tanginess and elevates the overall flavor profile.

12. Serve Hot and Fresh: Chicken Pakora is at its best when served immediately. Enjoy it hot and crispy for the ultimate dining experience.

13. Experiment with Herb Infusions: Infuse the marination or batter with herbs like fresh cilantro or curry leaves for an aromatic twist.

14. Accompaniment Pairing: Pair Chicken Pakora with a variety of chutneys, sauces, or even a cooling yogurt dip to enhance the overall taste experience.

15. Creative Presentation: Elevate the visual appeal by presenting Chicken Pakora in an attractive manner. Garnish with fresh herbs or lemon wedges for a finishing touch.

Frequently Asked Questions on Restaurant Style Homemade Chicken Pakora:

Can I use boneless chicken for Chicken Pakora?

Absolutely! Boneless chicken works well for Chicken Pakora. Adjust the cooking time accordingly to prevent overcooking.

How long should I marinate the chicken for the best flavor?

For optimal flavor, marinate the chicken for at least 30 minutes. For richer taste, refrigerate it overnight.

Can I make the Pudina Chutney in advance?

Yes, you can prepare Pudina Chutney ahead of time and store it in the refrigerator. It often tastes even better after sitting for a while.

What’s the purpose of ajwain (carom seeds) in Chicken Pakora?

Ajwain not only adds a unique flavor but also aids in digestion. Use it sparingly to avoid overpowering the dish.

Can I use an alternative to besan (chickpea flour)?

Besan is traditional, but you can experiment with alternatives like rice flour for a different texture.

How do I prevent Chicken Pakora from becoming too oily?

Ensure the oil is hot before adding the chicken. Also, pressing the half-fried chicken before the final fry helps control oil absorption.

Can I bake Chicken Pakora instead of deep-frying?

While deep-frying yields the traditional crispiness, you can experiment with baking for a healthier alternative. However, the texture may vary.

What’s the purpose of chaat masala in Chicken Pakora?

Chaat masala adds a tangy and savory flavor, enhancing the overall taste. It’s a common finishing touch in many Indian snacks.

Can I use frozen chicken for Chicken Pakora?

It’s recommended to use fresh chicken for the best results. If using frozen, ensure it’s thoroughly thawed and excess moisture is removed.

Why is my Chicken Pakora not crispy?

Several factors can affect crispiness, such as oil temperature, marination time, and the besan-corn flour ratio. Adjust these elements for the desired crispiness.

How do I reheat leftover Chicken Pakora?

To retain crispiness, reheat in an oven or air fryer instead of a microwave. Use a lower temperature to avoid overcooking.

Can I use this batter for other meats or vegetables?

Certainly! This versatile batter works well with various proteins and vegetables. Adjust marination times accordingly.

What can I serve alongside Chicken Pakora?

Pudina Chutney is a classic pairing, but you can also serve it with other chutneys, sauces, or a cooling yogurt dip.

Can I make Chicken Pakora without egg?

While egg adds a binding agent, you can skip it or use alternatives like yogurt or buttermilk in the marinade.

Can I use an air fryer for Chicken Pakora?

Yes, you can use an air fryer for a healthier version. Coat the marinated chicken with a light layer of oil and adjust cooking times.

Nutritional Facts about Homemade Chicken Pakora Dish:

  • Serving Size: 1 serving (approximately 125 grams)
  • Calories: 230
  • Protein: 20g
  • Fat: 11g
  • Carbohydrates: 12g
  • Fiber: 2g
  • Sugar: 1g

Recipe Card:

Chicken Pakora

Delicious and Crispy Chicken Pakora Recipe

Chicken Pakora is a popular Indian snack that features tender chicken pieces coated in a spiced batter and deep-fried to crispy perfection. It is a delicious and satisfying appetizer that is enjoyed by people of all ages.
Prep Time 15 minutes
Cook Time 20 minutes
Marination 30 minutes
Total Time 1 hour 5 minutes
Course Appetizer, Snack
Cuisine Indian
Servings 4
Calories 0.92 kcal

Ingredients
  

Ingredients for Marinating Chicken Pakora:

  • 700g Chicken with bones
  • 1 tsp salt
  • 1 tsp red chili powder
  • 2 tsp ginger-garlic paste
  • 2 tsp lemon juice or vinegar

Ingredients for Post Marination:

  • 1 tsp chopped green chili
  • 1/2 tsp turmeric powder
  • 1 tsp crushed coriander seeds
  • 1/2 tsp ajwain (carom seeds)
  • 1 tsp gera powder
  • 1/2 tsp roasted kasuri methi
  • 1/2 tsp garam masala
  • 1 egg
  • 2 tbsp besan (chickpea flour)
  • 2 tbsp corn flour
  • Oil for frying

Ingredients for Restaurant Style Pudina Chutney:

  • Fresh green coriander
  • Pudina (spearmint)
  • 1 Tomato
  • 4 to 5 Garlic cloves
  • Small piece of Ginger
  • 1 Onion
  • 2 Green chilis
  • 1/2 tsp Salt
  • 1/2 tsp Chaat masala
  • 1 tsp Roasted gera powder
  • 1 Lemon juice
  • 1/2 tsp Black salt
  • 1 tbsp Curd

Instructions
 

  • Step 1: Marinating the Chicken
    "In a bowl, take 700g of chicken with bones. Add 1 tsp salt, 1 tsp red chili powder, 2 tsp ginger-garlic paste, and 2 tsp lemon juice or vinegar. Mix it well, then let the marinated chicken sit for at least 30 minutes. For an extra flavor punch, refrigerate it overnight."
  • Step 2: Flavor Explosion
    "To our marinated chicken, let's add 1 tsp chopped green chili, 1/2 tsp turmeric powder, 1 tsp crushed coriander seeds, 1/2 tsp ajwain (carom seeds), 1 tsp gera powder, 1/2 tsp roasted kasuri methi, 1/2 tsp garam masala, and 1 egg. Mix it all up."
    "Now, to coat our flavorful mix, add 2 tbsp besan (chickpea flour) and 2 tbsp corn flour. Ensure every piece of chicken is coated evenly. This is the secret to that perfect crunch!"
  • Step 3: Chicken Pakora Pudina Chutney
    "Let's take our Chicken Pakora to the next level with a refreshing Pudina Chutney. In a grinder, combine fresh green coriander, pudina (spearmint), tomato, garlic cloves, ginger, onion, green chilis, salt, chaat masala, roasted gera powder, lemon juice, black salt, and curd. Grind it into a fine paste."
  • Step 4: Frying Chicken Pakora
    "Heat oil in a deep pan or kadai over medium heat. Once hot, carefully drop the marinated chicken pieces into the oil. Half-fry them for 6 to 7 minutes in batches to ensure even cooking."
    "Let the half-fried chicken rest for 2 minutes, then press each piece on a chopping board. Now, drop them back into the hot oil for the final fry. Fry on medium-high flame for another 6 to 7 minutes until golden and crispy."
  • Step 5: Serve Chicken Pakora with Pudina Chutney
    "Sprinkle some chaat masala on the Chicken Pakora, give it a good mix, and there you have it – Homemade Restaurant Style Chicken Pakora. Serve it up with that vibrant Pudina Chutney we just made."

Video

Keyword Chicken Pakora, Chicken Pakora recipe, How to make Chicken Pakora

Conclusion:

Indulge in the irresistible flavors of Chicken Pakora, a popular Indian snack that combines juicy chicken with a crispy spiced coating. This recipe from Indian Recipe Duniya allows you to recreate the deliciousness of restaurant-style Chicken Pakoras in the comfort of your own home. Enjoy them as an appetizer, party snack, or a delightful accompaniment to your evening tea.

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