Chicken Pakora
Crispy, deep-fried chicken fritters featuring a nutty chickpea flour coating and tender, spiced interior.
Chicken and Marinade
Batter and Coating
Frying and Garnish
Overview
This recipe uses boneless thighs for moisture and a precise 2:1 ratio of gram flour to starches for superior crunch. The double-marination technique ensures the spice penetrates the meat, while the addition of an egg white and baking soda creates a light, airy, and crisp exterior.
Steps
1. Marinate the chicken
In a large mixing bowl, combine the chicken cubes with ginger-garlic paste, yogurt, lemon juice, salt, cumin, coriander, chili powder, turmeric, and garam masala. Massage the spices into the meat thoroughly. Cover and refrigerate for at least 30 minutes, though 2 hours is preferred to ensure the yogurt tenderizes the fibers.
2. Prepare the oil
Fill a Dutch oven or wok with about 2-3 inches of neutral oil. Heat over medium heat until it reaches 350°F (175°C). Use an instant-read thermometer to verify; the temperature should not exceed 375°F to prevent the exterior from burning before the chicken is cooked.
3. Form the batter
To the bowl of marinated chicken, add the besan, rice flour, cornstarch, baking soda, egg white, chopped green chilies, and curry leaves. Add water one tablespoon at a time, mixing by hand, until the batter is thick like a stiff pancake batter. It should cling to the chicken pieces without running off; if it is too runny, add a teaspoon of besan.
4. Perform a test fry
Drop one piece of coated chicken into the hot oil. It should sizzle immediately and float to the surface within a few seconds. Fry for 5 minutes, let it cool slightly, and taste for salt and spice. Adjust the remaining batter as needed.
5. Fry in batches
Carefully drop individual pieces of chicken into the oil, ensuring you do not overcrowd the pan, which would drop the temperature. Fry for 5-6 minutes, turning occasionally with a slotted spoon, until the exterior is deep golden brown and the internal temperature of the chicken reaches 165°F.
6. Drain and season
Remove the pakoras with a slotted spoon and place them in a tissue-lined colander. The colander allows air to circulate, preventing the bottom pieces from steaming and getting soggy. While still hot, sprinkle generously with chaat masala.
Notes
- Meat Selection: undefined
- Oil Temperature Management: undefined
- Gluten-Free Note: undefined
