Chicken Pakora | How to make Chicken Pakora | Step by Step Recipe

Chicken Pakora seems to be the current hot starter at home, with us having made this about four or five times in the last couple of months. Even in the recent dinner party, this ended up being the most attractive dish as the guests didn’t realize it was chicken pakora, but rather just the plain onion pakoras. They were really taken in by surprise and made sure they noted down the recipe.
They were also pretty amused seeing me clicking away the pictures, than trying to take the group pictures. The pictures on this post spans over two parties, one with Ceylon Parotta and chicken Gravy. And the other a lunch party where we ended up making the usual Chicken Kura, Dal, Medu Vada and Chicken Pakora. I have always been so fixed on thali pictures and end up always trying to assemble them together. This is just a small attempt.
Chicken Pakora
The school is going to close soon for the vacation and we are gearing up with things we ought to do to keep the kids occupied. This weekend we had gone for a school excursion to a theme park and it was fun and tiring at the same time. Without much thought I somehow didn’t realize that it might be tough for me to manage all three of them. The moment we landed there, I knew it and somehow the entire day just looked so far off. We managed to have fun, though it was so hot. Boys wanted to play different games than Konda and I found myself going crazy. Somehow we passed. Ended the day with water games, and the kids had a field day.
Indian Thali

Step by Step picture Recipe for making Chicken Pakora

Marinate for at least 30 mins – 1 hr max

Add 2 tsp corn flour

 

 

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Chicken Pakora | How to make Chicken Pakora | Step by Step Recipe
Votes: 5
Rating: 3
You:
Rate this recipe!
By Cook Method Stovetop
By Diet Non Vegetarian
Dish Type Chicken Dishes
Servings
Ingredients
For the marinade:
For the Pakora
By Cook Method Stovetop
By Diet Non Vegetarian
Dish Type Chicken Dishes
Servings
Ingredients
For the marinade:
For the Pakora
Votes: 5
Rating: 3
You:
Rate this recipe!
Instructions
For the Chicken Marinade
  1. Wash and cut the chicken into small bite size pieces. Let it drain in a colander so that all the water drains off.
  2. Then take the chicken in a bowl, add turmeric, salt, ginger garlic paste, and garam masala. Mix well and marinate for at least 30 mins. It tends to be better if you marinate for more time.
  3. Cut the onions into julienne, chop green chilies into small pieces, have curry leaves and coriander leaves ready.
How to make the Chicken Pakora
  1. Once the chicken is marinated, sieve in the besan into the chicken. Then add the onions, green chilies, curry leaves, coriander leaves, cashew nuts and mix everything well.
  2. Heat oil for deep frying. When the oil is hot, drop the chicken pieces, making sure the chicken is spread nicely in the oil.
  3. Cook on all sides, making sure it's cooked. Drain on a kitchen towel.
Recipe Notes

Since the chicken is marinated for a while, it doesn't take much time to cook. Check if the pakoras turn to golden and remove. That should be enough to get the chicken cooked.


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30 comments

  1. i am going to try this!…looks very tempting! how long does it take the chicken to cook?…i am scared that i will overcook it!

  2. Thanks guys!

    Smitha Thanks for asking, I have updated the post. Was thinking I should mention..:)..anyway this is cooked as the regular onion pakora colour..that should be enough.

  3. Hi Srivalli….Awesome pics and great recipe. I have a question though before chicken is fried, I see that you added a white flour is it Corn Flour or APF? I don't see any mention of other flours in your recipe except for Besan

    – Karthika

  4. Karthika Yes you are right, it's corn flour. I have updated the post. As I said I made this frequently and during of those times I added and clicked the pictures. In the recent preparation I didn't add..:)..

  5. Hi Srivalli
    The pakora's look awesome.
    You have mentioned that you served ceylon paratha. Did you make it or buy it?
    If you made it how did you make it.
    I have eaten it at Paramount Restaurant in Chennai, and I love it but have never seen the recipe anywhere

    Anisha Kuruvilla

  6. Anisha Thanks for dropping by. The ceylon parothas are store bought. I make the Tamil Nadu parotta, never attempted ceylon parothas at home. Will do it sometime..:)..I remember I have the recipe..so good that you asked..

  7. Barbara Sorry for missing it out, have updated salt and turmeric. However in Indian cooking, turmeric is added by default in all gravies. Thanks for pointing it out.

  8. Mili I hope you have not added water to the pakoda mix after you added the besan/kadakai mavvu to the chicken marinade. The chicken will naturally have some water as you added salt to it. And directly on it, we add the onions and then gram flour. This way the coating will not come out. This is almost like the regular Onion pakoda method

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