Chicken Pakora
Bite-sized pieces of chicken marinated in ginger, garlic and spices, coated in a crisp, spiced chickpea batter and fried until golden. A favourite snack with drinks and chutney.
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Ingredients
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Steps
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Start your free weekContinue with free accessMarinate
Mix the chicken with the ginger-garlic paste, lemon juice, chili, garam masala, ajwain and 1 tsp salt. Marinate for 30 minutes.
Coat
Add the chickpea flour, rice flour, egg and cilantro to the chicken with just a few tablespoons of water to make a thick coating that clings to every piece.
Fry
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Serve
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Marinate
Mix the chicken with the ginger-garlic paste, lemon juice, chili, garam masala, ajwain and 1 tsp salt. Marinate for 30 minutes.
Coat
Add the chickpea flour, rice flour, egg and cilantro to the chicken with just a few tablespoons of water to make a thick coating that clings to every piece.
Fry
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Chicken pakora is the meaty cousin of the vegetable pakora, especially popular in Punjab and in Punjabi communities abroad, where it's a staple of restaurant menus.
The chickpea-flour batter is naturally gluten-free and fries up crisp and golden.
⭐ Why It's Famous
Crunchy outside, juicy inside and full of spice, chicken pakora is the ultimate party snack.
💡 Fun Fact
Ajwain, a tiny seed with a thyme-like flavour, is added to fried snacks in India because it's traditionally believed to aid digestion.
Punjab
31.63°N, 74.87°E
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