Whether looking for a quick party snack or just an evening craving that could satisfy your cravings, Chicken Pakora is the ultimate answer. Growing up, we enjoyed a variety of pakoras. Whenever it would rain, it was the day for pakoras and masala chai. Make these easy chicken pakora and enjoy them with ketchup or mint chutney. You can make chicken pakoras by deep frying, but if you are trying to eat healthier, you can also air fry these pakoras. They are just as delicious! You’ll also love some of our go-to chicken appetizers, such as Chili Chicken, Chicken Tikka Kebab, and Tandoori Chicken Wings.
Watch How to Make Chicken Pakora
Crispy Chicken Pakoras
Pakoras are one of the go-to snacks in Indian homes, especially for evening snack breaks. To start with, what exactly is Chicken Pakoras? Chicken Pakoras are nothing but a spicy yet tangy pakora consisting of marinated chicken pieces coated in gram flour and fried until they are a beautiful golden color. You can find the North Indian and South Indian variations of chicken pakoras. I will be sharing the North Indian version, which is similar to the Pakistani chicken pakora recipe.
Chicken Pakoda Vs. Chicken 65
Both Chicken Pakora and Chicken 65 top the list of Indian chicken appetizers. Although they are similar, there are some differences in the ingredients and preparation. Both Chicken 65 and Chicken Pakora have pieces of chicken marinated and fried until they reach the perfect golden color. In chicken pakora, gram flour is added to make the final result crispy, while in chicken 65, corn starch is added. Chicken Pakora is served right away, along with chutneys, whereas Chicken 65 is further cooked by tossing the fried chicken in a quick tempering of mustard seeds, garlic, curry leaves, and red chili powder.
Ingredients
Boneless Chicken Thighs: Use boneless skinless chicken thighs, which remain tender and juicy after frying. You can also use chicken breast if you prefer a leaner option, but thighs are recommended for the best flavor and texture. Ginger and Garlic Paste: A fresh ginger and garlic blend adds a zesty and aromatic kick to the dish. Cumin Powder: Adds warm and earthy notes to the marinade. Kashmiri red chili powder: It gives the dish the perfect color without making it overwhelmingly spicy. Black Pepper: It is optional, but I like to add a pinch of black pepper for that extra spice. Turmeric: A pinch of turmeric is added for its yellow color and subtle earthy flavor. Garam Masala: It brings the richness of whole spices to the final dish. Salt: The essential seasonings will amplify the flavors of the entire dish. Lemon juice or Vinegar: Using lemon juice or Vinegar gives the dish a tantalizing tangy flavor. Cilantro leaves: Chop the cilantro leaves and add them before frying. It contributes a fresh and vibrant element to the dish. Green Chili Pepper: Slit it in half lengthwise to get a spicy taste. Thai green chili would be a great recommendation to make it even more spicy. Gram flour (Besan): Gram flour is made from split chickpeas, known as chana dal. It is a versatile flour used to give snacks such as these pakoras their crispy texture and mild nutty flavor. It is also gluten-free. You can buy this at the Indian grocery store. Rice flour: It helps make the pakoras crispy. This is also a gluten-free flour. If you don’t have rice flour, you can replace it with cornstarch. Oil: This is used for deep frying the pakoras.
How to Make Chicken Pakora?
Marinating and frying are two main steps to making this flavorful chicken pakora snack.
Marinate the Chicken
In a bowl, add all the ingredients for the chicken marinade and mix them well. Let the chicken marinade well, cover the mixture, and place it in the refrigerator for about 30 minutes. The better the chicken marinate, the more delicious your pakoras will turn out. To your chicken marinade, add cilantro leaves, green chili, gram flour, and rice flour about 5 minutes before deep frying.
Deep Fry Chicken
Heat the oil in a pan or kadai on a medium flame to deep fry the Chicken Pakora. Carefully start adding chicken pieces one by one to the pan or kadai. Make sure to fry in batches and not overcrowd the pan. Toss the chicken after 1 to 2 minutes and keep repeating until the chicken starts to turn golden brown in color. Take the pakoras out using a perforated spoon and place them on a tissue paper-lined plate. Sprinkle some chaat masala. Garnish the pakoras with sliced red onions and lemon wedges. Serve alongside mint cilantro chutney.
Air Fryer Chicken Pakora
Here are the steps for cooking chicken pakoras in the air fryer :
Preheat the air fryer, then place the chicken pieces into the air fryer basket. Spread them in a single layer, and make sure they are not touching each other. Add a liberal spray of oil. Air fry the Chicken Pakora for 8-10 minutes. Flip the chicken cubes midway through the cooking process, ensuring they achieve a luscious golden color on all sides.
Variations
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.
What to serve with Chicken Pakora?
You can serve Chicken Pakora with various accompaniments. But the one that I would recommend the most is mint cilantro green chutney. They also pair well with tamarind chutney, garlic yogurt dip, and ketchup. These pakoras are perfect for evening snacks along with a cup of Indian tea or as an appetizer at a party or get-together. You can also serve chicken pakoras as a side, along with Indian meals such as vegetable biryani or pulao. Add chicken pakora to a wrap along with onion salad or kachumber salad and mint chutney for an on-the-go lunch.
Common Questions
Adjust Spice: Make the Chicken Pakoras according to your spice level. Add less Kashmiri red chili powder and green chilies if you prefer mild spice. Heat Oil: Ensure the oil is heated properly before deep frying. Oil must get heated at a favorable temperature to make the pakoras crispy. Fry in batches: Ensure that the pan or air fryer is not overcrowded. Fry the pakoras in batches.
