Chicken Pakora Recipe – Crispy & Spicy Indian Fried Chicken

Last Updated on 5 months ago by Neha Deshmukh

Chicken Pakora Recipe – Crispy & Spicy Indian Fried Chicken

Hey everyone! If you’re anything like me, the monsoon season (or honestly, any season!) calls for something warm, crispy, and utterly delicious. And what’s better than Chicken Pakora? I remember the first time I made these – it was a rainy afternoon, and the aroma filled the whole house, instantly making it feel cozy. This recipe is a family favorite, and I’m so excited to share it with you. Get ready for some seriously addictive fried chicken!

Why You’ll Love This Recipe

This Chicken Pakora recipe delivers on all fronts: it’s incredibly flavorful, wonderfully crispy, and surprisingly easy to make. It’s the perfect appetizer for gatherings, a delightful snack with your evening chai, or even a satisfying light meal. Plus, who can resist a good bit of spicy, golden-fried goodness? Trust me, once you try these, you’ll be making them again and again.

Ingredients

Here’s what you’ll need to create these crispy delights:

• 200 gms boneless chicken pieces
• Salt to taste
• 1 tablespoon red chilli powder
• 1 teaspoon turmeric powder
• 1 teaspoon ginger garlic paste
• 1 teaspoon black pepper corn powder
• 1 teaspoon garam masala powder
• 1 tablespoon finely chopped green chillies
• 1 tablespoon finely chopped coriander leaves
• 1 tablespoon finely chopped curry leaves
• 1 tablespoon lemon extract
• 2 tablespoons maida/all purpose flour
• 2 tablespoons corn flour
• 1 egg
• A pinch of red food color (optional)
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special.

• Garam Masala: This is the spice blend that gives Indian food its signature warmth. Every family has their own blend, so feel free to use your favorite!
• Maida & Corn Flour: This combination is key to achieving that incredible crispiness. Maida provides structure, while corn flour adds extra crunch. It’s a winning duo!
• Spice Levels: Traditionally, pakoras have a good kick! But feel free to adjust the amount of red chilli powder and green chillies to suit your preference. Some regions in India prefer a milder flavor, while others like it fiery hot.
• Lemon Extract: Don’t skip the lemon! It tenderizes the chicken and adds a lovely brightness to the marinade.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a bowl, combine the chicken pieces with salt, red chilli powder, turmeric powder, ginger garlic paste, black pepper powder, and garam masala powder. Give it a good mix, ensuring all the chicken is nicely coated.
2. Now, add the chopped green chillies, coriander leaves, curry leaves, and lemon extract. Mix well.
3. Time for the binding agents! Add the maida, corn flour, egg, and a pinch of red food color (if using). Mix everything thoroughly until you have a thick, well-combined marinade.
4. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes, or up to 1 hour. This allows the flavors to meld and the chicken to become beautifully tender.
5. Heat oil in a deep pan over medium heat. You want enough oil for the pakoras to float comfortably.
6. Carefully add the marinated chicken pieces to the hot oil, a few at a time. Don’t overcrowd the pan!
7. Fry for 12-15 minutes, turning occasionally, until the pakoras are golden brown and crispy.
8. Remove the fried pakoras and place them on a plate lined with tissue paper to absorb any excess oil.

And that’s it! Your Chicken Pakora is ready to be devoured.

Expert Tips

• Oil Temperature: Maintaining the right oil temperature is crucial. If it’s too low, the pakoras will be soggy. Too high, and they’ll burn on the outside before cooking through.
• Don’t Overcrowd: Frying in batches ensures the oil temperature doesn’t drop, resulting in crispier pakoras.
• Double Fry (Optional): For extra crispiness, you can fry the pakoras a second time for a minute or two after the first frying.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level Adjustments: Reduce or increase the amount of red chilli powder and green chillies to control the heat. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Gluten-Free Adaptation: Substitute the maida with rice flour for a gluten-free version. It might need a little extra water to achieve the right consistency.
• Vegan Adaptation: Replace the egg with chickpea flour (besan) mixed with a little water to create a binding agent.
• Festival Adaptations: These are perfect for Diwali parties or as a special treat during tea time. My grandmother always made a huge batch for Diwali!

Serving Suggestions

Chicken Pakora is best served hot and fresh!

• With Chutney: A mint-coriander chutney or a tangy tamarind chutney are classic pairings.
• With Tea: A steaming cup of chai is the ultimate accompaniment.
• As a Starter: Serve as an appetizer at your next dinner party.

Storage Instructions

Leftover Chicken Pakora can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven or air fryer to restore some of the crispiness.

FAQs

1. What is the best way to ensure the pakoras are crispy and not soggy?

Make sure your oil is hot enough, don’t overcrowd the pan, and drain the pakoras on tissue paper after frying. A double fry can also help!

2. Can I marinate the chicken for longer than 1 hour? What’s the maximum time?

You can marinate it for up to 4 hours, but beyond that, the lemon juice might start to break down the chicken too much.

3. What is the purpose of adding red food color to the marinade? Is it essential?

The red food color is purely for aesthetic appeal. It’s not essential and can be omitted if you prefer.

4. Can I air fry these pakoras instead of deep frying? What adjustments should I make?

Yes! Preheat your air fryer to 200°C (390°F). Lightly spray the pakoras with oil and air fry for 10-12 minutes, flipping halfway through.

5. What is the best chutney or dip to serve with Chicken Pakora?

Mint-coriander chutney and tamarind chutney are both fantastic choices.

6. What cut of chicken works best for this recipe?

Boneless, skinless chicken thighs are ideal because they stay tender during frying. Chicken breast can also be used, but it might be a little drier.

Enjoy making (and eating!) these delicious Chicken Pakoras. Let me know how they turn out in the comments below!