Ingredients:
- 1/2 kg (1 lb) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 100 gm (1 cup) besan (gram flour)
- 50 gm (1/2 cup) rice flour (can be substituted with cornstarch)
- 1 tsp ginger-garlic paste
- 1 green chili, finely chopped (adjust for spice preference)
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/4 tsp turmeric powder
- 1/4 tsp garam masala powder (optional)
- 1/4 tsp red chili powder (optional)
- 1/2 tsp dried mango powder (amchur powder) – for tanginess (optional)
- 1/4 tsp salt, or to taste
- A pinch of asafoetida powder (hing) (optional)
- 1/4 cup chopped fresh coriander leaves (cilantro)
- 1 tbsp lemon juice (optional)
- 1 cup vegetable oil for frying
- Water, as needed
Instructions:
1. Marinate the Chicken: For Crispy Chicken Pakora Recipe, In a large bowl, combine chicken pieces with ginger-garlic paste, green chili, cumin powder, coriander powder, turmeric powder, garam masala (if using), red chili powder (if using), amchur powder (if using), salt, asafoetida (if using), and 2 tablespoons of chopped coriander leaves. Mix well and marinate for at least 15 minutes, allowing the flavors to infuse.
2. Prepare the Batter: In a separate bowl, whisk together besan flour, rice flour, and remaining chopped coriander leaves. Gradually add water, whisking continuously, until the batter reaches a medium-thick consistency, similar to pancake batter. It should coat the back of a spoon without being too runny.
3. Heat the Oil: Heat vegetable oil in a deep pan or pot over medium heat. Aim for a temperature between 300°F (150°C) and 325°F (165°C). You can test the temperature by dropping a small piece of batter; if it sizzles and floats to the surface immediately, the oil is ready.
4. Fry the Pakora: Dip each marinated chicken piece into the batter, ensuring it’s fully coated. Gently lower the coated chicken into the hot oil. Don’t overcrowd the pan; fry in batches to avoid lowering the oil temperature.
5. Cook and Drain: Fry the pakora for 3-4 minutes per side, or until golden brown and crispy. Use a spoon to remove the fried pakora and transfer them to a plate lined with paper towels to drain excess oil.
6. Serve Hot: Enjoy your restaurant-style chicken pakora hot with your favorite dipping sauce, such as green chutney, tamarind chutney, or simply a squeeze of lemon juice.
Tips:
- For an extra crispy pakora recipe, double-coat the chicken by dipping it twice in the batter before frying.
- Adjust the spice level to your preference by adding more or less green chili or red chili powder.
- You can substitute chopped vegetables like onions or bell peppers for some of the chicken, creating a mixed vegetable pakora.
- Leftover chicken pakora can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F (175°C) for a few minutes to regain crispness.