Chicken Pakora | How to make Chicken Pakora - by foodogger

 Chicken Pakora

In this snack recipe, I have marinated the chicken with spices such as salt, red chili powder, Haldi powder, garam masala powder, ginger garlic paste, and herbs such as coriander leaves, chopped curry leaves, chopped green chilies.

Ingredients:-

• 6 chicken thigh fillets chopped into bite-size pieces (approx 500g/1.1lb)
• 1 tbsp minced ginger
• 1 green chili finely chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tbsp dried coriander leaf
• 1 tsp chili flakes
• 1 tsp ground fenugreek
• vegetable oil for deep frying – approx. 3-4 cups (720-960ml)
• ½ tsp salt
• ½ tsp garlic salt
• 100 g (1 ¼ cups) gram flour is also known as chickpea flour or besan
• 1 tbsp cornflour cornstarch
• ¼ tsp bicarbonate of soda (baking soda)
• 180 ml (¾ cup) water

To serve:

• Fresh coriander
• Sweet chili sauce

                               

Instructions:-

• Place the chicken thigh pieces in a bowl.
• Add the minced ginger, chopped chili, cumin ground coriander, dried coriander leaf, chili flakes, and ground fenugreek. Mix together to coat the chicken, then cover and marinate in the refrigerator for 30 minutes.
• Heat the oil in a wok or large heavy-based pan over medium heat. You need at least 3 inches of oil, but do ensure the pan or wok is less than half full of oil as you don’t want it to bubble over.
• Take the chicken out of the fridge and sprinkle on the salt, garlic salt, gram flour, cornflour, and baking soda.
• Mix together to combine, then add in the water a splash at a time until you have a batter about the thickness of double (heavy) cream. You may not need all of the water.
• Test the heat of the oil by dropping a little blob of the batter in the wok. It should sizzle and rise to the top.
• Add the chicken into the oil, one piece at a time, using a set of tongs. You will need to work in 2 batches to ensure the pan isn’t overcrowded.
• Fry for 4-5 minutes until the coating is golden brown and the chicken is cooked through.
• Keep the first batch warm in a warm oven (approx. 130C/250F) whilst the second batch is cooking.
• Once all of the chicken pakoras are cooked, place them in a serving bowl and sprinkle them with fresh coriander.
• Serve with sweet chili sauce.