Tandoori Murgh Pakora Batter Fried Chicken Recipes

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TANDOORI MURGH PAKORA (BATTER-FRIED CHICKEN)



Tandoori Murgh Pakora (Batter-fried chicken) image

Make and share this Tandoori Murgh Pakora (Batter-fried chicken) recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Chicken Breast

Time 3h20m

Yield 4 serving(s)

Number Of Ingredients 17

1/2 kg boneless chicken breast, cut into 3 cm cubes
oil (for deep frying)
1/2 cup low-fat plain yogurt, beaten till smooth
1 teaspoon ginger, with
1 teaspoon garlic, in a paste
1 tablespoon lime juice
1 teaspoon mint paste
100 g gram flour (besan)
1 1/2 teaspoons salt
1 1/2 teaspoons red chili powder
1 teaspoon mango powder (amchur)
1 teaspoon thyme (ajwain)
1/2 teaspoon garam masala powder
1/2 teaspoon tandoori color powder (if yu dont get this, use red food colouring, I use Bush Company's red food colour here)
1/2 teaspoon asafoetida powder (hing)
3/4 cup water
chat masala

Steps:

  • Mix all the ingredients for the marinade.
  • Add the chicken cubes.
  • Mix well.
  • Set aside for 2 hours.
  • Mix all the ingredients for the batter in a bowl.
  • Beat well.
  • The batter should have a thick, but flowing consistency.
  • Add the marinated chicken cubes to the batter.
  • Keep aside for 30 minutes.
  • Deep-fry the chicken in hot oil till crisp.
  • Place the pakoras on a platter.
  • Sprinkle with chaat masala and serve.

TANDOORI FRIED CHICKEN



Tandoori Fried Chicken image

Instead of cooking the chicken in a traditional tandoor oven, we pan-fried ours in a cast-iron skillet. Cool off with a side of cucumber spears and a salad of red onion, mint, and cilantro for a flavorful dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time P1DT40m

Number Of Ingredients 10

12 bone-in, skin-on chicken thighs
Tandoori Marinade for Chicken
1 1/4 cups all-purpose flour
Coarse salt and freshly ground pepper
3 cups plus 2 tablespoons safflower oil
1 medium red onion, thinly sliced
1/4 cup fresh lime juice (from 2 limes)
3/4 cup fresh cilantro leaves
3/4 cup fresh mint leaves
Cucumber spears, for serving

Steps:

  • Make a few slashes in meat side of each thigh. In a 9-by-13-inch baking dish, combine chicken and marinade, turning to coat. Refrigerate at least 1 day and up to 2 days.
  • Preheat oven to 250 degrees. In a large bowl, whisk together flour and 1 1/2 teaspoons salt; season with pepper. In a large straight-sided skillet (preferably cast iron), heat 3 cups oil (it should be about 1/2 inch deep) over medium-high until a thermometer registers 350 degrees.
  • Working with 6 pieces at a time, remove chicken from marinade, wiping off excess with a paper towel. Dredge in flour mixture and add to skillet, skin-side down. Partially cover and fry until golden brown and cooked through, 6 to 7 minutes a side. (Adjust heat to maintain oil temperature between 330 degrees and 350 degrees; do not let it go over 350 degrees, and return to 350 degrees between batches.) Transfer chicken to a paper towel-lined plate; place in oven to keep warm.
  • Mix together onion and lime juice; let stand 10 minutes. Stir in remaining 2 tablespoons oil and herbs. Season with salt. Serve chicken, with onion salad and cucumbers.

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

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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