Friday, 30 June 2017

Chicken pakora

I have made a few types of pakoras before, such as cauliflower pakora, lentil pakora (daali bora) and simple pakoras. The chicken pakora is full of flavour, with a nice and juicy chicken centre. Lovely side dish, really crunchy and super delicious!

  • Skill level: Easy
  • Serves: 7-8 people
  • Preparation time: 30 mins (depending on how long you wish to marinate it)
  • Cooking time: 10-15 mins

What you will need:

1 boneless chicken breast, cut in bitesize pieces
1 onion, peeled and chopped
1 handful of fresh coriander, chopped
4 garlic cloves, peeled and minced
2 inch ginger, peeled and minced
juice from 1/4 lemon
1/2 tbsp coriander seeds
1/2 tbsp cumin seeds
1/2 tsp turmeric powder
1 heaped tsp coriander powder
1/2 tsp cumin powder
1/2 tsp garam masala powder
1/4 tsp chilli powder (or more as desired)
1/2 tbsp salt
2 tbsp corn flour
6-8 tbsp gram flour (add more or less depending on consistency)
1/4 tsp baking powder

How to make:

1) In a bowl, add the chicken, onion, coriander, garlic, ginger, lemon juice, coriander seeds, cumin seeds, turmeric, coriander powder, cumin powder, garam masala, chilli powder and salt. Mix together well. Cover and leave in fridge for at least 30 mins or until ready to use

2) Heat up oil on a gentle medium heat. Meanwhile, add the corn flour, gram flour and baking powder to your chicken mixture. Try not to add any water as this won't make the pakora as crispy. Mix well to coat the pakora. Place each chicken piece into the oil and cook until golden brown on the outside. Test one chicken by cutting in half to ensure it has cooked on the inside. Keep the oil on a gentle flame to ensure it has a slow cooking process. Serve warm

Super easy, super flavourful and so delicious! I hope you enjoy.


  1. Crunchy on the outside, but soft and juicy on the inside. Highly recommended!

    1. Your description is on point :) thank you.