Chicken Pakoras

Chicken Pakoras Recipe from Pakistan with Chickpea and Spices

Region / culture: Pakistan | Preparation time: 2 hours | Cooking time: 15 minutes | Servings: 4

Introduction

Chicken pakoras are a popular Indian snack made with marinated chicken pieces coated in a spiced gram flour batter and deep-fried until crispy. These delicious bites are perfect for serving as an appetizer or snack.

History

Chicken pakoras have been a favorite snack in India for centuries. The dish is believed to have originated in the Indian subcontinent and has since spread to other parts of the world. The combination of tender chicken pieces and flavorful spices coated in a crispy batter makes chicken pakoras a beloved dish among food enthusiasts.

Ingredients

Chicken Pakora Recipe

450 g/1 lb of Boneless chicken breast
1 tbsp of lemon juice
1 tsp of garlic Paste
1 tsp of ginger Paste
2 Ground green chilies
0.5 tsp of ground turmeric
1 tsp of Red chili powder
1 tsp of salt
1 tsp of ground coriander
oil for deep frying
For the Batter:
200 g/7 oz of Gram (chickpea) flour
1 tsp of salt
1 tsp of chili powder
1 tsp of crushed coriander seeds
1 tsp of garam masala
1 tsp of bicarbonate of soda
2 tbsp of Freshly chopped coriander
300 ml/10 fl oz of water (approx)

How to prepare

Cut the chicken into bite-sized pieces and place them in a bowl. Rub the chicken with lemon juice and set it aside.
In a small mixing bowl, combine garlic, ginger paste, salt, chili powder, turmeric, green chilies, and ground coriander. Pour the mixture over the chicken pieces and mix well to coat. Cover and let it marinate for at least 2 hours.
In a large mixing bowl, combine the dry ingredients for the batter. Gradually add water while beating to form a smooth paste. The consistency should be similar to thick pancake batter. Let the batter rest for 20 minutes.
Heat the oil to 180°C/350°F.
Dip a few pieces of chicken into the batter, ensuring they are thoroughly coated. Using your fingers or tongs, carefully drop them into the hot oil. Fry for a few minutes, then flip them over and continue frying for an additional 5–8 minutes until they turn crisp and golden. Remove the fried chicken pieces with a slotted spoon and drain them on kitchen paper. Repeat this process with the remaining chicken pieces.
Serve the hot fried chicken.

Variations

Try using different spices in the marinade for a unique flavor profile.
Substitute the chicken with shrimp or vegetables for a different twist on the dish.

Cooking Tips & Tricks

Make sure to marinate the chicken for at least 2 hours to allow the flavors to penetrate the meat.

- Use a deep-fry thermometer to ensure the oil is at the correct temperature for frying.

- Do not overcrowd the frying pan or fryer, as this can lower the oil temperature and result in soggy pakoras.

- Serve the chicken pakoras hot and crispy for the best taste and texture.

Serving Suggestions

Serve chicken pakoras with mint chutney, tamarind sauce, or yogurt raita for dipping.

Cooking Techniques

Deep-frying is the traditional method for cooking chicken pakoras, but they can also be baked or air-fried for a healthier alternative.

Ingredient Substitutions

You can use boneless chicken thighs instead of chicken breast for a juicier texture.

Make Ahead Tips

You can marinate the chicken in advance and fry the pakoras just before serving for a quick and easy snack.

Presentation Ideas

Serve chicken pakoras on a platter garnished with fresh coriander leaves and lemon wedges for a colorful presentation.

Pairing Recommendations

Chicken pakoras pair well with a cold beer or a refreshing glass of lassi.

Storage and Reheating Instructions

Store any leftover chicken pakoras in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven or air fryer until crispy.

Nutrition Information

Calories per serving

Each serving of chicken pakoras contains approximately 300 calories.

Carbohydrates

Each serving of chicken pakoras contains approximately 20 grams of carbohydrates.

Fats

Each serving of chicken pakoras contains approximately 15 grams of fats.

Proteins

Each serving of chicken pakoras contains approximately 25 grams of proteins.

Vitamins and minerals

Chicken pakoras are a good source of iron, vitamin C, and calcium.

Alergens

Chicken pakoras contain gluten from the gram flour batter. They may also contain traces of nuts and dairy if used in the marinade.

Summary

Chicken pakoras are a flavorful and protein-rich snack that can be enjoyed in moderation as part of a balanced diet.

Summary

Chicken pakoras are a delicious and crispy snack that is perfect for serving at parties or as a tasty appetizer. With a flavorful marinade and a crispy batter, these chicken pakoras are sure to be a hit with your family and friends.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Chicken Pakoras. It was a warm summer day, and I was visiting my friend, Mrs. Patel, in her bustling kitchen. The air was filled with the enticing aromas of spices and herbs, and I couldn't help but be curious about what she was cooking.

As I watched Mrs. Patel work her magic in the kitchen, I noticed her deft hands expertly marinating pieces of chicken in a fragrant blend of spices and yogurt. She then coated the chicken in a light and crispy batter before deep-frying them to golden perfection. The resulting Chicken Pakoras were crispy on the outside and tender on the inside, with a burst of flavorful spices in every bite.

I was mesmerized by the simplicity and brilliance of the recipe, and I begged Mrs. Patel to teach me how to make it. With a twinkle in her eye, she agreed, and she began to pass down the secrets of her Chicken Pakoras to me.

Mrs. Patel explained that the key to making perfect Chicken Pakoras lies in the marination process. She taught me how to create a flavorful marinade using a blend of spices such as cumin, coriander, turmeric, and garam masala, along with tangy yogurt to tenderize the chicken. She emphasized the importance of letting the chicken marinate for at least a few hours to allow the flavors to penetrate the meat fully.

Next, Mrs. Patel showed me how to make the batter for the Chicken Pakoras. She mixed together chickpea flour, rice flour, and a pinch of baking soda to create a light and crispy batter that would coat the chicken pieces perfectly. She explained that the key to a crispy batter is to make sure it is neither too thick nor too thin, and to fry the pakoras in hot oil to achieve that perfect crunch.

As I watched Mrs. Patel fry the Chicken Pakoras to a beautiful golden brown, I couldn't wait to taste them. The aroma of the spices filled the kitchen, and my mouth watered in anticipation. When she finally served the Chicken Pakoras with a side of tangy mint chutney, I took my first bite and was transported to a culinary paradise.

The crispy exterior of the pakoras gave way to succulent, perfectly cooked chicken, infused with a symphony of spices that danced on my taste buds. The tangy mint chutney provided the perfect balance to the rich flavors of the dish, and I savored every bite, knowing that I had discovered a new favorite recipe.

From that day on, Chicken Pakoras became a staple in my kitchen. I would often make them for family gatherings and potlucks, impressing everyone with the exotic flavors and textures of this delicious dish. I even experimented with different variations, adding my own twist to the recipe by using different spices and herbs to create unique flavor profiles.

Over the years, I have shared the recipe for Chicken Pakoras with friends and family, passing down the tradition that Mrs. Patel had started. Each time I make them, I am reminded of that warm summer day in Mrs. Patel's kitchen, where I first discovered the magic of these crispy, flavorful treats.

Now, as I stand in my own kitchen, preparing a batch of Chicken Pakoras for my grandchildren, I feel a sense of pride and satisfaction. I know that this recipe, with its rich history and tradition, will continue to be a beloved favorite for generations to come. And as I watch my grandchildren eagerly dig into the crispy, golden pakoras, I can't help but smile, knowing that I am passing down a piece of my culinary heritage to the next generation.