Chicken Pakora Recipe – The Ultimate Tea-Time Snack

What is Chicken Pakora?

Chicken Pakora is one of South Asia’s most beloved street snacks — a delicious fusion of crispy coating and tender chicken pieces. These bite-sized fritters are marinated in aromatic spices, dipped in a chickpea flour (besan) batter, and deep-fried until golden and crunchy.

Unlike regular fried chicken, Chicken Pakora has a distinct South Asian character — spiced, tangy, and full of layers. Whether served with green chutney, ketchup, or alongside hot masala tea, it’s an instant crowd-pleaser at any gathering.

Why You’ll Love This Recipe

• Crispy outside, juicy inside — perfect texture every time.
• Simple ingredients, big flavor — made from everyday pantry staples.
• Quick snack or meal — ready in under 40 minutes.
• Perfect for all occasions — from family tea-time to iftar platters and weekend parties.

Ingredients For the Chicken Pakora

• 500g boneless chicken, cut into bite-sized pieces
• 1 cup yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste

For the Pakora Batter:

• 1 cup chickpea flour (besan)
• 2 tablespoons rice flour
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon baking soda
• Salt to taste
• Water (as needed)

Additional Ingredients:

• Oil for deep frying
• Fresh coriander leaves, chopped (for garnish)
• Lemon wedges (for serving)

Instructions

1. Marinate the Chicken:

In a bowl, combine the chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt. Mix well, ensuring the chicken is evenly coated. Marinate for at least 2 hours or overnight for enhanced flavor.

2. Make the Pakora Batter:

In a separate bowl, mix chickpea flour, rice flour, red chili powder, turmeric powder, baking soda, and salt. Gradually add water, whisking continuously, until you achieve a smooth and thick batter. Ensure there are no lumps.

3. Heat Oil for Deep Frying:

In a deep pan, heat oil for frying over medium heat. The oil should be hot but not smoking.

4. Dip and Fry:

Dip each marinated chicken piece into the pakora batter, ensuring it is well-coated. Carefully place the battered chicken into the hot oil. Fry in batches, turning occasionally, until the pakoras are golden brown and cooked through.

5. Drain Excess Oil:

Use a slotted spoon to remove the chicken pakora from the oil. Place them on a plate lined with paper towels to absorb any excess oil.

6. Garnish and Serve:

Sprinkle chopped fresh coriander leaves over the chicken pakora for a burst of freshness. Serve hot with lemon wedges on the side.

Pro Tips for Perfect Chicken Pakora

• Marinate properly: The longer the marination, the juicier the chicken.
• Maintain oil temperature: Too hot = burnt outside, raw inside. Too cool = greasy pakoras.
• Use rice flour or cornflour: They help achieve that signature crisp texture.
• Double fry method: For extra crunch, fry once lightly, rest for 5 minutes, then refry until golden brown.
• Serve immediately: Pakoras are best eaten hot and fresh.

Serving Suggestions

Chicken Pakora pairs beautifully with:

• Mint-Coriander Chutney – adds freshness and spice.
• Tamarind Chutney – for a sweet and tangy touch.
• Garlic Mayo or Spicy Ketchup – great for fusion flavor.
• Masala Chai or Lemon Soda – perfect beverage partners.

Pro Idea: Serve them on a platter with sliced onions, lemon wedges, and sprinkle with chaat masala for that true street-food vibe.

Variations to Try

• Spicy Chicken Pakora: Add crushed red chilies and green chilies for extra heat.
• Herb Chicken Pakora: Mix mint and coriander paste into the batter.
• Cheese Chicken Pakora: Add grated mozzarella or cheddar for a gooey surprise.
• Air Fryer Version: Lightly oil the pakoras and air-fry at 200°C for 10–12 minutes, turning halfway.
• Baked Pakora: Bake at 200°C for 20–25 minutes for a healthier version.

How to Store & Reheat

• Refrigerate: Keep leftover pakoras in an airtight container for up to 2 days.
• Reheat: For best results, reheat in an oven or air fryer at 180°C for 5 minutes. Avoid microwaving, as it softens the crust.
• Freeze: Freeze uncooked, coated chicken pieces on a tray, then store in a zip bag for up to 2 months. Fry directly from frozen when needed.

Common Mistakes to Avoid

• Using too much water in the batter makes pakoras soggy.
• Frying on high flame — burns the coating before the chicken cooks.
• Adding salt to the batter too early draws moisture and thins the coating.
• Not drying chicken pieces before marinating causes excess water in the batter.

FAQs

Q: Can I use bone-in chicken for Chicken Pakoras?

A: While boneless chicken is commonly used for ease of eating, you can certainly use bone-in chicken pieces. Adjust the cooking time accordingly.

Q: What can I serve with Chicken Pakoras?

A: Chicken Pakoras pair well with mint chutney, tamarind sauce, or a yogurt-based dip. They are also delicious on their own with lemon wedges.

Q: Can I use a different flour for the batter?

A: Chickpea flour (besan) is traditional, but you can experiment with other flours like all-purpose flour or a gluten-free alternative for a different texture.

Q: How do I store leftover Chicken Pakoras?

A: Store in an airtight container in the refrigerator. Reheat in an oven for a crispy texture.

Q: Can I make a spicier version of Chicken Pakoras?

A: Absolutely! Adjust the amount of red chili powder and add chopped green chilies to the marination for an extra kick.

Final Thoughts

Chicken Pakora is more than just a snack — it’s a culinary experience that brings together spice, crunch, and comfort. Whether it’s a rainy day, a family get-together, or a casual tea-time craving, this dish never fails to satisfy.

Crispy on the outside, juicy within, and bursting with flavor — every bite of Chicken Pakora tells a story of home, tradition, and love.

So the next time you crave something crunchy and flavorful, skip the takeout and make this authentic Chicken Pakora recipe right in your kitchen. It’s simple, quick, and irresistibly delicious!

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