chicken pakora recipe, how to make chicken pakora (chicken pakoda recipe)

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 swasthis recipes
chicken pakora recipe can be made in so many ways, the recipe iam sharing is super simple and 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 flavourful and iam sure you will crave for them more. 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.

how to make chicken pakora recipe or chicken pakoda with step by step pictures

1. Add all the ingredients to a bowl , except flour, semolina and oil.
Mixing meat, onions and other ingredients for making chicken pakora recipe
2. Marinate and set aside for 20 minutes.
resting marinade for 20 mins to make chicken pakora recipe
3. Sprinkle evenly flour, cornflour or semolina over the chicken and mix.
addition of flour to marinade for making chicken pakora recipe
4. You must get a stiff dough, if needed sprinkle little water.
stiff dough ready to make chicken pakora recipe
5. Heat oil, when it is hot enough take small portions of this chicken and onion mix and drop them in oil.
heating oil and dropping dough to make chicken pakora recipe
6. Fry till golden and drain them on absorbent papers.
draining golden fried pakora on tissues to make  chicken pakoda recipe
Serve chicken pakoda hot.
hot restaurant style chicken pakora recipe


find chicken pakora recipe or chicken pakoda recipe below

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chicken pakora recipe, chicken pakoda recipe
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Chicken pakora or chicken pakoda, deep fried fritters made in the Indian style
Recipe type: Appetizer
Cuisine: Indian
Yield / Serves: 2
Ingredients (240 ml cup used)
  • 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
  1. Cut chicken to thin strips of 2 by ¾ inch. Refer the pictures. Wash and drain up the water thoroughly.
  2. 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.
  3. Heat oil in a kadai for deep frying.
  4. 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.
  5. 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.
  6. 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.
do not fry these in very hot oil, as they will turn brown without cooking inside.

for more Indian chicken starters recipes, check
chilli chicken
tandoori chicken
chicken 65
chicken majestic
chicken tikka

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    • swasthi says

      Welcome Satya,
      Yes you can also use arrowroot powder instead of corn flour to keep the pakora crunchy for a little longer. But how much to add depends on the freshness of the arrow root powder. Stale powders may not give a very good texture.

  1. Jyoti says

    Hi Swasthi….Thanks for this amazing recipe….Do you have any Substitute for Besan(Chickpeas) as my son is allergic to it…

    • swasthi says

      Welcome Jyoti,
      i suppose you can try using corn flour and rice flour. 3:1 proportion may work good. If you do not mind using maida then you can also use corn flour and maida in 3:1 ratio. There are a few recipes i have tried in this ratio and has worked out well.
      Hope this helps

  2. anjum says

    I couldn’t wait to make this … i just tried it out as it looked mouth watering…superb and extra ordinary comments from my loving family …well an hearty applause to Swasthi :-)

    • swasthi says

      Hello Anjum,
      Thanks for all the nice words. I’m glad you all liked chicken pakora. Thank you once again for your time to comment back here.Have a wonderful day.

      • anjum says

        I have a query for the KFC chicken recipe …can i mix all the spices as well the flour and egg to the chicken and marinate overnight and the very next day anytime i can roll over breadcrumbs and deep fry …hope this wouldn’t make change in taste or texture plz correct me thanks …

        • swasthi says

          Hello Anjum,
          i don’t think there will be a change in the taste. But i suggest you to bring it to room temperature before u fry the chicken. Iam not sure but i feel cold chicken will absorb lot of oil when you fry. so keep it out of the fridge for about an hour before frying. Hope this helps. Do share with us how it turned out.