Chicken Pakora Recipe (Chicken Pakoda) (2024)

Published: May 8, 2021 by Sangeetha Vel | Updated: December 13, 2023 Leave a Comment

Jump to Recipe

Chicken Pakora, a crispy and flavorful Indian appetizer, is a delightful blend of boneless chicken, spices, herbs, and besan (chickpea flour), offering an authentic taste. Ideal for various occasions, it serves well as a tea-time snack, a starter, or a party favorite.

Chicken Pakora Recipe (Chicken Pakoda) (1)

Jump to:

Ingredients and Substitutions Overview
How to Make Chicken Pakora?
Chicken Pakora (Chicken Pakoda)
Recipe Video
Chef's Notes and Tips
Nutrition Info
Serving Suggestions
Storage Suggestions
Variations of Chicken Pakora

Known regionally as murgh bhaji or pakoda, its unique taste comes from a mix of onions, green chilies, and chaat masala. This gluten-free, kid-friendly dish is not only easy to prepare but also versatile, perfect for an evening snack or as a side dish. For a child-friendly version, simply omit the green chilies.

Explore More DelectableFried Chicken Dishes:

Ingredients and Substitutions Overview

Chicken Pakora is a delightful dish crafted from ingredients commonly found in Indian grocery stores. Let's dive into what you need to create this crispy treat easily at home.

For Marination:

Turmeric Powder: Beyond adding a golden hue, turmeric offers antibacterial properties and a mild earthy flavor.
Chili Powder: Regular chili powder adds a moderate heat, enhancing the overall spice profile. Kashmiri chili powder, less spicy and more colorful, imparts a striking red hue, making the dish visually appealing.
Garam Masala Powder: This blend of Indian spices adds complexity and warmth to the dish, with each spice contributing its unique aroma and flavor.
Fresh Herbs (Mint, Curry Leaves, Coriander): Mint provides a refreshing, cooling effect, while curry leaves offer a unique citrusy note. Coriander brings a slightly citrusy, sweet dimension, enriching the dish's overall flavor profile.

Main Components:

Chicken: Chicken breasts or thighs are ideal for their texture and ability to absorb flavors. The smaller pieces ensure quick cooking and more surface area for the marinade to work its magic.
Ginger Garlic Paste: A staple in Indian cooking, this paste not only deepens the flavor but also tenderizes the chicken and masks any gamey taste.
Onion: Adds a slight sweetness and crunch, balancing the strong flavors of the spices.
Green Chili: Introduces a fresh, pungent heat, elevating the spice level of the pakora.
Oil: The choice of oil affects the cooking temperature and taste. A neutral oil is preferred for its high smoke point and minimal flavor interference.
Chaat Masala: This tangy and slightly spicy seasoning adds a zesty final note, enhancing the overall flavor profile.

For the Crispy Coating:

Egg White: Acts as a binding agent, ensuring the flour mixture sticks to the chicken for a consistent coating.
Besan (Chickpea Flour): A gluten-free option that adds a nutty flavor and light, airy texture to the pakora.
Corn Starch: Key to achieving a crispy exterior, it helps in forming a crunchy crust while keeping the inside moist. Cornflour can be used for a similar effect, offering a finer texture.

How to Make Chicken Pakora?

Get ready to embark on a culinary journey with our Chicken Pakora recipe. Follow along with our step-by-step photos and video to master this crispy, flavorful snack right in your kitchen. Let's begin!

Chicken Pakora Recipe (Chicken Pakoda) (2)

Discover a Variety of Fried Chicken Delights:

Chicken Pakora (Chicken Pakoda)

Savor the crunch with Chicken Pakora, a crispy Indian street-style snack. Marinated in exotic spices and herbs, these boneless chicken pieces are a hit at tea times, parties, or as a flavorful everyday treat.

5 from 1 vote

Author: Sangeetha Vel

Subscribe print (text-only)

pin review save

Course: Snack, Starter

Cuisine: Indian

Diet: Halal

Prep: 10 minutes mins

Cook: 15 minutes mins

Adjust 4 servings

Ingredients

▢ 1.2 lb Chicken Breast, cut into small chunks
▢ ¼ cup Onion, chopped
▢ 3 Green Chili, chopped
▢ 2 tsp Ginger Garlic Paste
▢ 1 Egg White
▢ 2 sprig Curry Leaves, chopped
▢ 2 tsp Chili Powder
▢ 1 tsp Garam Masala Powder
▢ ½ tsp Turmeric Powder
▢ Salt, as needed
▢ ¼ cup Coriander Leaves
▢ ¼ cup Mint Leaves
▢ ¼ cup Chickpea Flour, Besan
▢ 2 tbsp Corn Flour
▢ 3 Green Chili, sliced for frying
▢ 1 tsp Chaat Masala
▢ Oil, for frying

Instructions

To Marinate Chicken

Combine chicken, ginger garlic paste, chili powder, turmeric, garam masala powder, salt, chopped onion, coriander leaves, curry leaves, and mint leaves in a bowl.
Mix thoroughly, cover the bowl with a lid, and let it rest for 15 minutes.
After 15 minutes, uncover and add egg white, chickpea flour, and cornflour. Mix well (it's important to fry the chicken immediately after this step).

To Fry the Chicken Pakora

Heat oil in a deep pan until it's very hot. Carefully add the marinated chicken pieces one at a time.
Fry the chicken until each piece turns golden brown. Drain the pieces and set aside. Continue this process until all the marinated chicken is fried.
In the same pan, fry a sprig of curry leaves and sliced green chili until crispy (be cautious of oil splatters). Set them aside for later.
In a mixing bowl, combine the fried chicken, chaat masala, the crispy curry leaves, and green chili. Toss everything together. Your delicious Chicken Pakora is now ready to be savored.

To Serve

Enjoy these Chicken Pakoras with a hot cup of tea or coffee for a perfect evening snack, or serve them as a delicious starter for any meal.

Recipe Video

Chef's Notes and Tips

Here are some tips to perfect your Chicken Pakora:

Marination Time: Allowing the chicken to marinate for at least 15 minutes ensures it soaks up all the flavors from the spices.
Crispiness Tip: For the best crunch in Chicken Pakora, use besan and corn starch. Mix in chickpea flour, rice flour, and egg white just before frying. Enjoy hot and fresh, as they lose crispiness over time.
Flavor Booster: Incorporate mint leaves for an exotic, refreshing twist in your Chicken Pakora. It's essential for that authentic, aromatic taste.
Cooking Technique: Start by heating the oil on high flame, then switch to medium. This method cooks the chicken evenly without burning the outside.
Final Touch: Sprinkling chaat masala over the finished pakoras right before serving enhances their taste and aroma.
Chaat Masala Substitute: If you're out of chaat masala, dry mango powder or lemon juice make excellent alternatives. Both add a similar tangy flavor to your Chicken Pakora.

Nutrition Info

Disclaimer: We’re not nutrition experts. Nutritional info is estimated and should be used as a guide. For precise details, consult a professional.

Tried this recipe?Mention @yellowchilis or tag #yellowchilis!

Serving Suggestions

Enjoy Chicken Pakora on its own with classic dips like ketchup or mint chutney for a simple yet satisfying snack.
Pair it with a hot cup of masala chai, making it a delightful accompaniment for your beverage break.
It's a kid-friendly option, perfect as a starter for parties, gatherings, or potlucks.
For a lavish non-veg platter, serve Chicken Pakora alongside Chicken Biryani, raita, and cucumber salad.
Create a hearty combo meal by pairing it with steaming white rice, Sambar, and Rasam, offering a well-rounded and satisfying dining experience.

Storage Suggestions

Chicken Pakora is at its best when served hot, as it loses its crunchiness over time. For the best taste and texture, enjoy this dish warm to fully appreciate its crispy goodness and within a day.

Variations of Chicken Pakora

Chicken Pakora is a versatile dish with numerous variations across India, each adding its own regional twist to this addictive snack:

Street-Style Version (North India): Here, chaat masala is the star, sprinkled on the crispy chicken pieces for an extra zing. This North Indian seasoning mix is a staple in many snack dishes.
Southern Twist: In South India, the addition of curry leaves, green chilies, and fried onions before serving enhances the flavor profile of Chicken Pakora, giving it a distinct southern flair.
Oven-Baked Alternative: For a healthier version, you can bake the marinated chicken at 350°F for 15-20 minutes, flipping once to ensure even cooking. A few minutes under the broiler can add a smoky, crispy finish.
Indo-Chinese Fusion: Adding Chinese sauces like soy and chili to the marinade infuses a unique taste, offering a delightful Indo-Chinese variant.
Regional Variations:
- Hyderabadi/Andhra-Style: Known for its spiciness, this version often includes a generous amount of red chili powder or green chilies.
- Bengali Chicken Pakora: Similar to the base recipe but with the addition of ajwain (carom seeds) during marination for a distinct flavor.
- Laccha Chicken Pakora: A unique presentation where the pakoras are coated in a way that they resemble coiled layers.

Each variation brings its own set of flavors and textures, making Chicken Pakora a truly diverse and exciting dish to explore.