Crispy Chicken Pakora

5 from 3 votes

Learn how to make chicken pakoras with this easy recipe for the perfect crispy results. Marinated chicken pieces are coated in gram flour and then fried (or air-fried) to make golden and crispy pakoras.

Prep Time10

Cook Time20

Marination Time30

Total Time30

Course: Appetizer, Snack

Cuisine: Indian, Pakistani

Keyword: chicken pakora

Diet: Dairy-free, Gluten-free, Nut-free

Method: Air Fryer, Stovetop

Servings:

Author: Meeta Arora

Ingredients

1 Pounds Chicken thighs boneless, skinless, cut into small 1 inch pieces

For Marinade

1 teaspoon Ginger paste
1 teaspoon Garlic paste
1/2 teaspoon Ground Cumin (Jeera powder)
2 teaspoon Kashmiri red chili powder mild
1/2 teaspoon Black Pepper optional
1/8 teaspoon Ground Turmeric (Haldi powder)
1/2 teaspoon Garam Masala
1 teaspoon Salt
2 teaspoon Lemon juice or Vinegar

Add before frying

2 tablespoon Cilantro leaves chopped
1-2 Green Chili Pepper chopped, optional
1/4 cup Gram flour (Besan)
2 tablespoon Rice flour or cornstarch

For deep frying

Oil as needed

For Serving

Chaat Masala
Sliced onions
Lime or Lemon wedges

Instructions

Marinate the Chicken

In a bowl, add the chicken and combine all the ingredients for chicken marinade. Mix well. Cover and refrigerate for at least 30 minutes or overnight if possible.
To the chicken marinade, add cilantro leaves, green chili, gram flour, and rice flour 5-10 minutes before frying. Mix well to combine. It should be a dry chicken mix.

Deep Fry Method

In a pan or kadai, heat enough oil on a medium flame for deep frying.
Once the oil is heated to 350°F, carefully drop in the chicken pieces one by one into the hot oil. Toss the chicken pieces after 1-2 minutes and keep frying until they are golden and crispy. Remove from oil using a slotted spoon and place on a tissue paper lined plate.

Air Fryer Method

Preheat the air fryer to 375°F.
Place the chicken pieces into the air fryer basket. Ensure to spread them out in a single layer leaving space around each piece. Add a generous spray of oil.
Cook for 10-12 minutes, flipping the chicken pieces halfway through, until they are golden and crispy.

Serving

Sprinkle chaat masala. Garnish with sliced red onions and lemon wedges. Serve alongside mint cilantro chutney.

Video

Notes

South Indian Style Pakoras: Add chopped curry leaves to the marinade along with the green chili and cilantro to make a South Indian version of chicken pakoras.

Add Egg White: I did not add this, but you can add an egg white to the marinade. It helps to bind the marinade and keep the chicken moist when it is fried.

Add dried fenugreek leaves: You can add kasoori methi to the marinade for a flavor variation.

Nutrition