Chicken pakora is a top-notch appetizer of the subcontinent. Chicken chunks are marinated in spices and coated with gram flour. Deep-fried for a golden crunchy outside and tender inside. Flavored- packed chicken pakoras cook in under 20 minutes. Perfect with different chutney, dips and creamy sauce.
About Chicken Pakora?
Chicken pakora is also known as chicken fritters. These are spicy and crispy chicken bites. Pakora is a Hindi term that is used to refer a type of snack. It has numerous versions like mixed vegetable pakora, onion pakora, aloo pakora, etc.
Chicken pakoda is a famous street food, and I hope everyone loves to eat it every single day. Tender chicken pakora is easy to make at home, same as outside. I love to cook it for myself as well as for kids.
I opt for boneless chicken, but you can also go with bone-in. Marinating it with different spices and coating with nutty gram flour (besan) gives delicious crispy and juicy golden-brown bites after frying.
Enhance the flavor by adding lemon juice and a sprinkle of chaat masala just before serving. It’s also a gluten-free appetizer, ideal for preparing in large quantities. I have adopted this recipe from my mother who is always my favorite cook with authentic taste. You can also taste some other famous snacks like Aloo ki Tikki
Serving Suggestion of Crispy Chicken Pakora
- With Dip – Accompany with a variety of dipping sauces like mint chutney, tamarind chutney, ketchup, or a yogurt-based dip like Onion Raita.
- With lemon wedge and Chat Masala – It pairs well by adding lemon juice and chaat masala. It gives a pure tangy punch to flavor.
- Beverages: Enjoy it with traditional drinks like lassi or masala chai, depending on the weather and preference.
- With breads – Enjoy it with warm tandoori roti or paratha, along with mint chutney.
- In Wraps – Add it to different warps with various sauces.
Chicken Pakora Ingredients
The recipe for quick Chicken Pakora requires a few basic and ready ingredients to craft an Indian chicken pakora. These are written in below.
- Boneless Chicken – The recipe for chicken pakora requires boneless chicken. Both chicken breast and thigh pieces are excellent choices, though thigh pieces are preferred for their superior texture and flavor. Wash and pat dry 500 grams chicken before cutting it into chunks.
- Ginger & Garlic – Fresh ginger and garlic blend adds a aromatic and zesty profile. Peel and chop half inch of ginger and 5 to 6 cloves of garlic. Otherwise, you can also add paste of it.
- Green Chilies – Take 2 fresh green chilies. Resin and chop them. If you are going to prepare it for kids, skip them.
- Cilantro or Fresh Coriander – wash and chop it to add vibrant taste and color.
- Gram flour – Gram flour or besan coats the chicken, giving it a crispy, mildly nutty texture.
- Rice flour: It also adds an extra layer of crispiness and gives a thick binding layer to chicken. In the absence of rice flour, you can add cornstarch in chicken pakora recipe.
- Oil: 2 to 3-inch-deep oil is needed to deep fry the chicken pieces.
- Lemon Juice – use it to marinate the chicken, which gives a tantalizing taste to chicken.
- Turmeric Powder and Kashmiri Red chili powder – Both of them will be added due to color factors. Kashmiri red chilies are not too much spicy.
- Ground spices – We will add salt, Chili flakes, garam masala/chaat masala, cumin powder and red chilies powder. These will balance out the overall taste.
- Egg – One egg white to bind the coating.
- Chat Masala – to season the Crunchy chicken pakora after frying.
How to Make Chicken Pakora at Home
Chicken pakora marinade – Take a large mixing bowl and add chicken along with one egg, 1 tbsp lemon juice, ginger & garlic paste and all powdered spices (already mentioned in ingredients). Mix them well with a hand.
Rest it in the refrigerator—After mixing, cover the bowl and refrigerate for at least an hour. For a better enriched flavor, keep it overnight.
Coat with Gram Flour – After one hour of rest, it is time to add gram flour, rice flour, green chilies and chopped coriander leaves. Coat the marinade chicken with them. Also add water if required. Please ensure that you add gram flour and rice flour just five minutes before frying the chicken.
Heat the oil: In a deep pan, heat 2- to 3 inch deep oil over medium heat.
Oil Test and Taste Test – Once the oil is heated enough, test the oil by dropping one chicken piece into the oil. If you have kitchen thermometer, then wait for 180c. Once the chicken piece is cooked, check the spice and adjust it if needed.
Fry the Chicken – Once the oil is heated enough, add chicken pieces in the hot oil one by one. After 2 minutes, change their sides and fry until crispy and golden brown.
Remove Chicken from Oil – Remove them using a slotted spoon from oil. Drain extra oil carefully and properly. Place them on paper tissue after draining. Fry the chicken in small batches and don’t over crowd the pan for even frying.
Serve Hot – Squeeze lemon, sprinkle chaat masala and serve hot.
Chicken Pakora Air Fryer Method
If you’re health-conscious but want to enjoy the delicious homemade chicken pakora, then using an air fryer is the perfect method for you.
- First thing first, Preheat the air fryer for 2 minutes at 360F/180C.
- Put the chicken pieces one by one in the air fry basket. Please make sure to have some gaps around each piece. Also, arrange them in a single layer. Now spray some oil on them. Or use a brush for oiling if you don’t have oil spray.
- Cook the chicken pieces for at least 7 to 8 minutes. Open the basket and flip the side of each piece and again do some oil spray.
- Cook the chicken for another 3 to 4 minutes, then check if it’s tender. If it is, take it out of the basket and put it on a plate to serve.
- Cook the remaining pakora chicken recipe in the same way and enjoy it hot.
Expert Cooking Tips
- Boneless Chicken – Always prefer boneless chicken of thighs because they keep tender and juicy even after frying. Alternatively, you can choose chicken breast. Chop the chicken into an even size.
- Chicken Marinade – For a tender and juicy texture, marinate the chicken overnight. The longer you marinate, the tastier it gets.
- Add More Gram Flour – In any case, if your chicken marinade is thin and runny, add some more gram flour and rice flour to make it thicker.
- Oil Temperature – Oil should be moderately heated. It should be 180C or 350F. Always heat the oil over medium heat.
- Adjust Spices – After marination, give a taste test and adjust the spice level by frying a single piece of chicken. If you are frying for kids, don’t use green chilies.
- Fry in Small Batches – I fry chicken pakora on medium heat and don’t put too many pieces in the oil at once. If the pan is overcrowded, the oil cools down and the chicken ends up soggy and oily.
- Double Fry – If you are going to make it in large quantity, then do a double fry technique for crispy taste.
What is Difference in Chicken Pakora and Chicken 65?
There are a few differences between Chicken Pakora and Chicken 65. To simplify your understanding, I have outlined these distinctions in a comparative table below.
| Feature | Chicken Pakora | Chicken 65 |
| Origin | Popular across South Asia | Originated in India, specifically Tamil Nadu |
| Main Ingredients | Chicken, gram flour (besan) rice flour, spices and herbs | Chicken, rice flour, corn flour, yogurt, and a unique blend of spices |
| Coating | Dipped in a spiced gram flour batter | Marinated in spices and yogurt, sometimes coated with egg or rice flour for crispiness |
| Flavor Profile | Mild to moderately spicy, focusing on the flavor of the batter | Intensely spicy and flavorful with a distinct tang from the yogurt and spices |
| Texture | Crispy exterior with tender chicken inside | Crispy outside with a moist, flavorful interior |
| Serving | Often served as a snack or appetizer with chutneys | Served as an appetizer or side dish with lemon wedges and sliced onions |
| Preparation | Deep-fried only | Deep-fried, and sometimes sautéed with curry leaves and mustard seeds, garlic and red chilies after frying |
FAQs
What are the ingredients of chicken pakora?
It is Indian crispy and quick appetizer. It is made with boneless chicken, spices, herbs and gram flour. Suitable for every type of event as a starter snack. You can serve it with mint chutney, ketchup, drinks or with a hot cup of tea.
How to make chicken pakora batter?
The batter is made with gram flour (besan) and rice flour to maintain its crispy, crunchy texture. The batter is spiced with different spices and herbs. Better should be thick, not too thin or runny.
How many calories in chicken pakora?
It is full of calories. A single serving contains 300 to 430 calories, depending on the ingredients and the method used to cook it. Deep frying also has a high number of calories.
Does chicken pakora/ chicken fritters recipe contain gluten?
No, it is totally gluten-free. But make sure from the serving persons whether it contains plain flour or not. If not, then it is totally gluten-free which is quite good.
Conclusion
In a nutshell, the Chicken fritters recipe (chicken pakora) originated from the sub-continent. The taste is rich, savory and slightly spicy. Pakoda chicken is perfect for those who enjoy fried snacks. These are similar to chicken nuggets, but these are healthier and gluten-free due to the use of gram flour.
Chicken pakora is a very healthy snack due to deep frying. A single chicken pakora bit contains 40 to 80 calories. However, healthier versions can be made. Use leaner chicken cuts. Other healthy cooking methods are available like air fryer and oven. They don’t require oil for cooking.
The use of turmeric and Kashmiri red chili powder makes it red. You can easily make an authentic chicken pakora at home, the same as in a restaurant, by following the recipe card. Please let me know if you face any problems. I will answer your questions promptly.
Chicken Pakora Recipe
Equipment
- 1 Deep Pan For frying
- 1 Bowl For Marinade
Materials
- 500 Gram Boneless Chicken
- 1 Tablespoon Ginger Garlic Paste
- 1 Piecs Green Chili Chopped
- 1 Tablespoon Coriander Leaves Chopped
- 1 Tablespoon Lemon Juice
- 1 Teaspoon Salt
- ½ Teaspoon Red Chili Powder/ Kashmiri Red Chili Powder
- ½ Teaspoon Chili Flakes
- ½ Teaspoon Chaat Masala
- ½ Teaspoon Cumin Powder
- ⅓ Teaspoon Turmeric Powder
- 1 Piece Egg White
- 100-125 Gram Gram Flour
- 1 Tablespoon Rice Flour
- Oil For Fry
- Water As Required
Instructions
- Chicken pakora marinade – Take a large mixing bowl and add chicken along with one egg, 1 tbsp lemon juice, ginger & garlic paste and all powdered spices (already mentioned in ingredients). Mix them well with a hand.
- Rest it in the refrigerator—After mixing, cover the bowl and refrigerate for at least an hour. For a better enriched flavor, keep it overnight.
- Coat with Gram Flour – After one hour of rest, it is time to add gram flour, rice flour, green chilies and chopped coriander leaves. Coat the marinade chicken with them. Also add water if required. Please ensure that you add gram flour and rice flour just five minutes before frying the chicken.
- Heat the oil: In a deep pan, heat 2- to 3 inch deep oil over medium heat.
- Oil Test and Taste Test – Once the oil is heated enough, test the oil by dropping one chicken piece into the oil. If you have kitchen thermometer, then wait for 180c. Once the chicken piece is cooked, check the spice and adjust it if needed.
- Fry the Chicken – Once the oil is heated enough, add chicken pieces in the hot oil one by one. After 2 minutes, change their sides and fry until crispy and golden brown.
- Remove Chicken from Oil – Remove them using a slotted spoon from oil. Drain extra oil carefully and properly. Place them on paper tissue after draining. Fry the chicken in small batches and don’t over crowd the pan for even frying.
- Serve Hot – Squeeze lemon, sprinkle chaat masala and serve hot.
