Chicken Pakora
Golden Chicken Nuggets
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Heat
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Serves
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Dietary Info
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Prep 10 mins
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Marinade 10 mins
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Cook 10 mins
Hot spicy chicken marinated with zing of lemon then deep fried in a batter for a crispy shell.
Hari says
A Pakora is usually a vegetable dish but myself and my husband have spent ages trying to perfect the best fried chicken, and this is an off-shoot of those experiments. I thought I'd stir up some Indian flavours into the batter to see what happened, and the results were so good that this has now become a family favourite.
The chicken marinades beautifully and that gives such a spicy tang for the taste buds. It's all held together with delicious crunch - think typical southern fried chicken but much spicier. It's so simple and easy to throw together and is delightfully messy to share!
To get the main ingredients for my Pakora recipe, check our my curry kit here.
- Ingredients
- Method
- 5 chicken thigh fillets, trimmed & chopped into bite-sized 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
- Handful of coriander, chopped
- Water (if required)
- Rapeseed oil for deep frying
Method
- 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.
Served with
Delicious served with some imlee or mint chutney.
Nutritional information
| Typical values* | per Serving |
|---|---|
| Calories | 185 |
| Fat (g) | 7.4 |
| of which saturates (g) | 1.9 |
| Carbohydrates (g) | 8.2 |
| of which sugars (g) | 0.6 |
| Fibre (g) | 1.6 |
| Protein (g) | 22 |
| Salt (mg) | 1.1 |
This goes well with
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Comments
Comments (8)
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Hari Ghotra
Hi Jean - fantastic to read this! So happy they are loving the dishes Thanks Hari
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Ian
Hi Hari
Can this recipe be made the day before then re-eated, or maybe the paste made before. I want to use this recipe for a dinner party appetiser.-
Hari Ghotra
Hi Ian Many thanks for your question. If I am honest they are best cooked fresh - you could reheat in the oven on high but the batter is best from the frier. You could make the batter before hand then just mix and fry on the day. Hope this helps and I hope you will share some pictures of your dish. Thanks Hari
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Dee Ferry
This is the best chicken pakora I've ever tasted. I'm making your vegetable pakora today, so I'll let you know how I got on. Thank you for the recipes-
Hari Ghotra
Hi Dee That is fantastic - thanks so much for your feedback and for trying the recipes. Let me know what yo try next time. Have you downloaded the app yet? Thanks Hari
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Davy
Excellent recipe. I have started to introduce my Thai in laws to the lovely taste of Indian cuisine. I find your style very nice and easy to follow. Good work and I'm away to choose a chicken curry to cook tonight. Thank your.
Davy from Scotland (living in rural thailand )-
Hari Ghotra
Wow hi Davy all the way over in Thailand! You are making me nervous introducing Indian food to your Thai in-laws...eeeekkk!! I hope they like it but I want some of their Thai recipes in return - I love Thai food!! Let me know how the chicken curry worked out. Thanks so much for getting in touch Cheers Hari
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Jean cairns
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