Chicken Pakora

Chicken pakora: the classic Indian snack. The pakora power is real! Pakoras (fritters) are to Indian households what French fries are to Western. Are you hungry for an evening snack? Make pakoras. Do you want a little something to go with your tea? Make pakoras. Is your lunch a little bland? Make pakoras!

The answer to all your dull meals: pakoras(Pakodi)!

Moreover, there is no restaurant, street-side hotel, street vendor, or snack bar that serves Indian or Pakistani food and does not have pakoras on its menu. That is how strongly Asians feel about them. Especially in the month of Ramadan, pakoras are made widely.

The chicken pakora is a unique twist on the traditional pakoras. Pakoras are a deep-fried snack made with chickpea flour, spices, and your chosen vegetables. What’s more, perfectly crispy, crunchy, and golden chicken pakoras for all meat lovers take the pakora game to a whole new level. The spicy chickpea covering keeps the pakoras crispy on the outside while preserving the juicy and tender chicken inside.

You can make these delicious bite-size pieces of happiness in under 30 minutes! This is a chicken pakora recipe that’s delicious and easy!. here are some of my related recipes you may like Vegetable Pakora, Aloo Pakora, Club Sandwich.

About Chicken Pakora

Pakora is a famous dish not limited to Pakistan, with its roots deeply embedded in the pre-partition era of the Subcontinent. ‘Pakora’ is derived from the Sanskrit word pakvavaṭa, which loosely translates to a cooked small lump.

From the early variations of the recipe, it was unclear what it actually was. However, it was called a ’round cake made of pulse fried in oil’ and ‘crispy fried vegetables.’ This refers to their shape because pakoras are usually small round nuggets or fritters of vegetables or chicken coated with a thick paste-like chickpea flour mixture.

Most Asian countries love this snack. Pakistanis call it pakora; Indians call it bhaji, pakora, or bhajia. Sri Lankans call it bhaji too. And Nepalis, call them pakodas.

You might think the chicken pakora recipe is complicated, but you would be wrong! The fact that this recipe is quick and easy to follow adds to its beauty.  Additionally, the chicken pakora is a mouthwatering twist to the traditional vegetable pakora, and whoever thought of dunking some chicken in the pakora batter is a genius! The culinary world is forever obliged to you!

Reasons to Love This Pakora Recipe

• Ramadan Special: Chicken pakoras are a Ramadan must-have at any iftar table.
• Gluten Free: Looking for a Gluten-free Pakora recipe? Ground chickpea or besan is the base for the recipe to get a crispy coating.
• Moist and Tender Chicken: The chicken pieces will be crispy and crunchy from the gram flour outside and juicy and tender on the inside. Nobody likes dry chicken.
• Family Favorite: If you are ever in any Asian country, you will learn that everyone, and I mean EVERYONE, loves pakoras! What’s not to love? Its crispy, spicy exterior and soft, chewy interior make it the perfect savory teatime snack. Everybody loves the chicken pakora! From the oldest members of the Asian family to the youngest children. Its fan base is huge! And I’m not surprised!
• Pair it with various Chutneys: Although the versatile pakora is amazing, most people love to pair it with various chutneys, from the fragrant mint chutney to sweet apricot, tangy tomato, and garlic chutney. There is an array of sublime chutneys that you can make to serve with the pakoras. The chutneys act like a dipping sauce, adding even more flavor to a delicious pakora.

Ingredients for Chicken Pakora Recipe

Here’s a list of the basic ingredients required to make chicken pakora. These may already be available in your kitchen cupboard. You can easily make tweaks in the ingredients as per your taste. Also, check out our post on basic pantry items every kitchen must have.

• Green chili: Green chili adds a kick to the chicken pakoras. When added finely chopped, it won’t overpower the flavor.
• Chickpea flour (besan): Chickpea flour, or gram flour, is ideal for this recipe. It makes the perfect crispy pakoras.
• Corn flour: Corn flour makes the pakoras light and crisp; more on that later.
• Chopped onion: Onions are essential for all pakoras. It doesn’t matter what type you are making. You can’t skip the onions.
• Chicken, cubed: Boneless chicken is the key ingredient. Cut it into small bite-size pieces.
• Red chili powder: This recipe calls for red chili powder, but you can use chili flakes too.
• Black pepper powder
• Coriander seeds: Roasted and crushed coriander adds an appealing aroma to the batter.
• Salt to taste
• Soda

See the recipe card for quantities.

Instructions

Follow my step-by-step picture guide for making chicken pakora. Even if you are new to cooking or a student away from home looking to satisfy your cravings for desi food like home, I will walk you through the process, from preparing the ingredients to frying to perfection.

You can also check the recipe card below and save or print it if you like.

Method:

• Wash the chicken properly and begin by cutting the chicken (boneless) into bite-sized cubes.
• Now take a bowl and combine the chicken cubes with all the dry ingredients i.e. 2 pieces of green chili, 30 grams of chickpea flour (besan), 20 grams of corn flour, 20 grams of finely chopped onion, 1 tsp red chili powder, 1 tsp black pepper, 1 tsp roasted and crushed coriander seeds, Salt to taste, 1 tsp garam masala including the onion and green chilies.
• Next, gradually add the water and stir until a thick, slightly sticky batter forms. Mix as you add water; you don’t want the mixture to become too runny. The perfect, thick, and smooth batter is the key to a great crunchy pakora. So ensure that it is the best consistency for pakoras.

• Heat oil in a deep pan or wok over medium-low heat.
• Dip the chicken cubes in the batter and carefully place them in hot oil.

• Fry until golden brown, ensuring they are cooked through. Turn them over occasionally while frying.
• Lastly, drain the crispy pakoras from the oil on paper towels using a slotted spoon.

Finally, serve your delicious chicken pakoras with your favorite chutney or sauce. Enjoy!

If you found this process easy, let me know in the comments below.

Hint: Add the water to the gram flour mixture carefully and slowly. You don’t want to add it too quickly and make the batter runny.

How to fry Chicken Pakora

Pakoras should be crispy, light as air, and not oily or greasy! Furthermore, the secret to the perfect golden brown pakora lies in the temperature of the oil. When heating the oil, check that it’s the right temperature for frying pakoras; if it’s still cold, the pakoras will absorb the oil and become heavy and greasy. Moreover, if it’s too hot, they will brown quickly but remain undercooked.

Fry the pakoras at medium-high heat until golden brown. When you drop the batter in the oil, avoid turning it around for at least 5-7 minutes.

Hint: Check if the oil is at the right temperature by dropping some batter into the oil; if it starts to bubble and rises to the surface of the oil, it’s perfect! The oil is cold if the batter remains at the bottom of your wok. Wait for it to heat up properly.

How to serve Chicken Pakora

Chicken pakora is delicious on its own, but you can add some oomph to your recipe by serving the pakoras with various chutneys. A cooling yogurt and mint chutney is the best combination. Try a sweet apricot and tamarind chutney if you prefer to mix sweet and savory. Finally, if you want to spice things up, try spicy garlic and chili chutney.

Pro Tips

• When mixing the batter, take your time and ensure that the batter is smooth and thick, like a paste. The perfect batter consistency will help create a crispy and flaky pakora.
• You can always adjust the spice level in the batter while mixing. If you don’t like green chili, don’t add any or reduce the amount of red chili powder.
• While frying, DON’T overcrowd the pan. This will lead to a steep reduction in the temperature of the oil and make your pakoras greasy. Nobody likes a heavy, greasy pakora.
• You should avoid moving the pakoras while frying. Let them fry for at least 5 minutes before you move them in the oil.
• Sometimes, you can add eggs to the pakora batter. This locks in more moisture in the pakora when it’s frying. You can add an egg if you please.

Substitutions

I test my recipes many times before I post them on my website. Therefore, I can vouch that you can’t make any substitutions in this recipe!

Additionally, I recommend you use the exact quantity of spices mentioned in my recipe, as pakoras are a spicy snack! Therefore, it’s best not to reduce any of the spices.

Variations

The best part about pakoras is that you can make so many different types!

• Vegetable pakoras: If you don’t want to eat chicken, try vegetable pakoras. You can add a medley of vegetables such as onions, finely chopped potatoes, green chilies, fresh spinach, and a handful of coriander.
• Individual Vegetable pakoras: You can also make pakoras out of individual vegetables. You can cut potatoes into the shape of fries, dip them in the gram flour mixture, and fry. You can also cut slices of eggplant, dip them in gram flour batter, and fry, for a delicious crispy pakora!

Equipment

Check my recipe card for all the equipment used in this recipe.

I have also compiled a handy list of all the basic kitchen equipment that you need, so if you are a student, are living abroad away from home, or are recently married, this post will help you.

Check out my basic kitchen pantry items that are a must-have for every kitchen.

Storage

Pakoras are best enjoyed hot and crispy right off the stove. I would not recommend storing them in any way unless, of course, you enjoy a soggy and sad pakora!

Storing them in an air-tight container or at room temperature will cause the outer coating to cool and become soft. Not the ideal way to eat a pakora!

FAQ

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