Chicken Pakora Recipes

CHICKEN PAKORA RECIPE

Chicken Pakora Recipe image

A tea time snacks recipe made by deep frying boneless chicken...

Provided by Asiya

Time 32m

Number Of Ingredients 16

Ingredients

200 gms boneless chicken pieces, washed well
salt - to taste
1 tbsp red chilli powder
1/4 tsp turmeric powder
1/4 tsp ginger garlic paste
1/4 tsp black pepper corn powder
1/4 tsp garam masala powder
1 tbsp very finely chopped green chillies
1 tbsp finely chopped coriander leaves
1 tbsp finely chopped curry leaves
1 tbsp lemon extract
2 tbsp maida/all purpose flour
2 tbsp corn flour
1 egg
pinch of red food color
oil for deep frying

Steps:

Firstly, take a bowl, into it add boneless chicken pieces.
Add salt into it as per taste, add red chilli powder, turmeric powder, ginger garlic paste.
Add black pepper corn powder, garam masala powder,
Add finely chopped green chillies.
Add finely chopped coriander leaves.
Add finely chopped curry leaves.
Add lemon extract.
Add maida/all purpose flour, corn flour.
Add egg into it.
Mix everything well, cover and marinate in refrigerator for at least 30 min to 1 hour.
Heat oil for frying.
Add the chicken pieces into the oil and deep fry them until they turn golden red on medium flame for 12-15 minutes.
Stir the chicken pieces up and down while frying.
Remove the fried chicken pieces from oil.
Place a tissue paper on a plate and serve the chicken pieces on them.
Serve them with a hot cup of tea!!!

Nutrition Facts : Calories 142 kcal, Carbohydrate 5 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 55 mg, Sodium 22 mg, Sugar 1 g, ServingSize 1 serving

CHICKEN PAKORAS

Chicken pakoras image

Make a batch of these crispy golden pakoras as a snack, or part of an Indian meal. Serve hot with sweet chilli sauce or green chutney

Provided by Afia Begom - Afelia's Kitchen

Categories Snack

Time 50m

Yield Serves 6 (makes around 30 pakoras)

Number Of Ingredients 13

Ingredients

700g boneless chicken, cut into bite-sized pieces
2 tbsp cornflour
50g rice flour
40g gram flour, sieved
3 dried chillies, crushed or 3 green chillies, finely chopped
½ tsp chilli powder
½ tsp curry powder
½ tsp ground coriander
½ tsp cumin
2 small onions, chopped
small bunch of coriander, finely chopped
vegetable oil, for deep-frying
sweet chilli sauce or green chutney, to serve

Steps:

Put the chicken in a large bowl, then use your hands to coat the pieces in the cornflour. Mix in the rice flour, followed by the gram flour. Add the chillies, spices, onion, coriander and 1 tsp salt. Mix well with your hands.
Gradually add around 150ml water until the ingredients have become moist and ever-so-slightly wet. You may not need all the water (adding too much will stop the pakora mixture binding).
Fill a deep pan no more than a third full with vegetable oil and heat to 180C. Squeeze a small amount of the pakora mixture together before carefully lowering into the hot oil with a spoon. Fry for 8-10 mins, turning regularly, until cooked through and browned all over. Set aside on a plate lined with kitchen paper while you repeat with the remaining mixture, frying in small batches. Serve hot with a sweet chilli sauce or green chutney.

Nutrition Facts : Calories 426 calories, Fat 17 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 43 grams protein, Sodium 1.5 milligram of sodium

CHICKEN PAKORA

Chicken Pakora image

Hot spicy chicken marinated with zing of lemon then deep fried in a batter for a crispy shell

Provided by HariGhotra

Time 30m

Yield Serves 4

Number Of Ingredients 14

Ingredients

5 chicken thigh fillets, trimmed & chopped into bite size pieces
2 cloves garlic
3cm piece fresh ginger, chopped roughly
2 green chillies, chopped
Juice from ½ lemon
1 tsp salt
2 tsp garam masala
1 tsp cumin seeds (crushed)
1 tsp red chilli powder
2 tsp dried fenugreek leaves (kasoori methi)
100g gram flour
100g gram flour
Water (if required)
Rapeseed oil for deep frying

Steps:

Place the garlic, ginger, green chillies, lemon juice, garam masala, cumin seeds, chilli powder, dried fenugreek leaves into a pestle and mortar and blend to a rough paste.
Place chicken in a bowl and add the paste, mix to marinade and leave for at least 20 minutes - the longer the better.
Heat up the oil in a karahi or wok to a medium heat
Into the marinated chicken sprinkle in the freshly chopped coriander and then sieve in the gram flour. Mix together using your hand.
Add a small amount of water if required to ensure the chicken is coated in a thick batter.
Test your oil is hot enough by dropping in a little batter into the oil. If it browns and rises immediately then it is ready. Very carefully place the pieces of chicken into the oil one at a time and fry until crisp and golden brown.
Using a slotted spoon move the pakora around, be careful not to overcrowd the karahi.
Once golden brown and crisp remove from the oil and set on some kitchen paper

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