Pakistani Chicken Pakora Recipe | Authentic Pakistani Chicken Pakora

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Pakistani Chicken Pakora

Introduction:

Crispy and golden Pakistani Chicken Pakoras served on a plate with green chutney.
Pakistani Crispy Chicken Pakora


Chicken Pakora is a beloved snack in Pakistan, known for its crispy texture and spicy flavor. This unique recipe will guide you to making a perfect Chicken Pakora, ideal for evening tea or as an appetizer at any gathering.

Ingredients:

  • Boneless Chicken: 500 grams (cut into bite-sized pieces)
  • Besan (Gram Flour): 1 cup
  • Rice Flour: 2 tablespoons (for extra crispiness)
  • Red Chili Powder: 1 teaspoon
  • Cumin Powder: 1 teaspoon
  • Coriander Powder: 1 teaspoon
  • Turmeric Powder: 1/2 teaspoon
  • Garam Masala: 1/2 teaspoon
  • Garlic Paste: 1 tablespoon
  • Ginger Paste: 1 tablespoon
  • Green Chilies: 2 (finely chopped)
  • Fresh Coriander Leaves: 2 tablespoons (finely chopped)
  • Lemon Juice: 2 tablespoons
  • Salt: to taste
  • Water: as needed for the batter
  • Oil: for deep frying

Instructions:

  1. Marinate the Chicken:

    • In a large bowl, combine the chicken pieces with garlic paste, ginger paste, lemon juice, and salt. Mix well and let it marinate for at least 30 minutes. This will infuse the chicken with flavor and tenderize it.

  2. Prepare the Batter:

    • In a separate mixing bowl, add besan, rice flour, red chili powder, cumin powder, coriander powder, turmeric powder, garam masala, and salt. Mix the dry ingredients well.
    • Gradually add water to the mixture to form a thick, smooth batter. The consistency should be such that it sticks well to the chicken pieces without dripping.

  3. Coat the Chicken:

    • Add the marinated chicken pieces to the batter. Stir to ensure each piece is evenly coated with the batter.
    • Let the coated chicken rest for 10 minutes to absorb the flavors better.

  4. Heat the Oil:

    • Heat oil in a deep frying pan or wok over medium heat. The oil should be hot but not smoking. Test the oil by dropping a small amount of batter; if it sizzles and rises to the surface, the oil is ready.

  5. Fry the Pakoras:

    • Carefully drop the batter-coated chicken pieces into the hot oil. Fry in small batches to avoid overcrowding, which ensures even cooking.
    • Fry until the pakoras are golden brown and crispy, turning occasionally. This should take about 5-6 minutes per batch.

  6. Drain and Serve:

    • Use a slotted spoon to remove the pakoras from the oil and drain them on paper towels to remove excess oil.
    • Serve hot with green chutney, raita, or ketchup.

  7. Final Thoughts:

    Chicken Pakoras are a delightful snack that pairs well with tea or as a side dish during meals. With this easy and authentic recipe, you can bring the taste of Pakistan to your kitchen and impress your family and guests with your culinary skills.

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