Chicken Pakora recipe or crispy chicken pakoda is served in most restaurants as an appetizer and is also prepared in many Indian homes. Chicken is marinated in spices and then coated with flour or batter and deep fried. Chicken pakora recipe can be made in so many ways. I am sharing 2 super simple recipes. It is made without any soy sauce or vinegar or any other fancy ingredients. We just need a few handful of ingredients to make them taste great and crispy.
Using either curry leaves or mint / pudina is essential to make them very flavorful and I am sure you will crave for them more.
The first method is mostly served in North Indian restaurants and street side. These are made using egg which helps to keep the chicken tender and juicy.
In the second method, Onions are also used to give volume and flavor to the chicken pakoda. These are made in my mom’s home, on the 3rd day of sankranthi, known as kanuma in Andhra Pradesh. This day is typically celebrated to feast and son-in-laws are treated with delicious foods.
If you have refrigerated the chicken, make sure that it comes to room temperature before you fry, this way they are crispier and remain so for longer as well they absorb less oil.
Method 1- Restaurant and street style chicken pakora using egg
1. Add ginger garlic paste, red chilli powder, ajwain, turmeric, salt and garam masala. Mix them up well along with chicken cubes.
2. Add besan and corn flour. Mix well. Add egg white. You can also add curry leaves or mint or coriander leaves. If you like you pakora to be coated with more flour, add double the amount of besan and corn flour than mentioned in the recipe box below.
3. Mix well.
4. Heat oil until hot enough and fry on a medium heat until golden.
5. Drain on a kitchen towel.
Method 2 – How to make chicken pakora recipe or chicken pakoda
1. Add all the ingredients to a bowl , except flour, semolina and oil.
2. Marinate and set aside for 20 minutes.
3. Sprinkle evenly flour, cornflour or semolina over the chicken and mix.
4. You must get a stiff dough, if needed sprinkle little water.
5. Heat oil, when it is hot enough take small portions of this chicken and onion mix and drop them in oil.
6. Fry till golden and drain them on absorbent papers.
Serve chicken pakoda hot.
Find chicken pakora recipe below
- 250 grams of cubed chicken
- ¼ cup besan ( can use 2 tbsp more)
- 2 tbsps corn flour (can use 1 tbsp more)
- salt as needed
- Turmeric / haldi as needed
- half tsp ajwain/ carom seeds
- ½ to ¾ tsp garam masala powder
- ½ tsp red chili powder
- ¾ tsp ginger garlic paste
- Egg white from 1 small egg
- Oil for deep frying
- ½ cup chicken strips or cubes
- ½ cup sliced onions layers separated
- 2 green chilies chopped
- 1 tsp ginger garlic paste
- 1 tsp of finely chopped ginger pieces (optional, but adds a great aroma)
- 1 tbsp. lemon juice (adjust)
- ½ tsp red chili powder
- ¼ tsp garam masala or biryani masala powder
- ⅛ tsp turmeric
- Salt to taste
- 15 to 20 curry leaves washed and chopped
- 4 to 6 tbsp. besan or chickpea flour (adjust as per needed, this depends on how much moisture your chicken expels after we marinate)
- 1 tbsp. corn flour or semolina
- Oil to deep fry
- Add ginger garlic, chili powder, ajwain, salt, turmeric, garam masala to the cubed chicken. Mix up everything well.
- Add flour and mix well. Add the egg white and mix.
- Deep fry in hot oil on a medium heat. Do not fry on a high flame else the chicken pakora will not be cooked from inside.
- Cut chicken to thin strips of 2 by ¾ inch. Refer the pictures. Wash and drain up the water thoroughly.
- Mix together chicken, onions, curry leaves, ginger, ginger garlic paste, green chili, red chili powder, masala powder, turmeric, lemon juice and salt. Set aside for 20 to 30 mins.
- Heat oil in a kadai for deep frying.
- Add in the flour, cornflour or semolina as needed to make stiff moist dough. If needed sprinkle little water to the dough and do not make it floury either. Just use enough flour to bind them.
- When the oil is hot enough, drop these chicken pieces one after the other along with the onions. Do not crowd them in the kadai. Keep stirring and fry till they turn golden brown.
- Once all the pakoras are done, refry all the pakoras in batches for 1 to 2 mins to keep them extra crisp. Take care not to burn.