Chicken Pakora or chicken pakoda recipe is a fantastic chicken fritter recipe using boneless chicken, maida, and spices. There are several other chicken starters on my blog, such as tandoori chicken.
These pakoras are an absolute delight to have as evening tea-time snacks.
About the recipe
In this snack recipe, I have marinated the chicken with spices such as salt, red chilli powder, Haldi powder, garam masala powder, ginger garlic paste, and herbs such as coriander leaves, chopped curry leaves, and chopped green chillies.
Also, marinated with cornflour, maida, egg, and food color and mixed well.
I tell you, this is the best chicken pakora to make, and it tastes more than delicious.
While deep frying, make sure to fry appropriately deep to let the full flavors of the added ingredients absorb well.
Followed by deep-frying gives a juicy and crispy taste to this chicken starter dish.
Here, I have shared two methods of making the pakoda; one is just the video, and the other is with the video and the written post as well...
Chicken pakoda with besan
The below video is another pakora recipe with chicken which is slightly different from the earlier one.
Check this video out to learn more about this second style of making this chicken starter.
In this above video, I have used besan or chickpea flour as the coating for the chicken, along with marinating it with spices, cornflour, and egg.
I have also sprinkled some curry leaves and green chillies into the oil while deep frying, giving a fantastic aroma to the deep-fried chicken pakodi.
Chicken Pakora is a simple snack recipe with spices and flour and deep-fried in oil.
This is the perfect snack to enjoy at a bachelor party, a gathering with friends, kitty parties, or during evenings...
Chicken pakora can be made in various versions, and here I would like to share two versions of making delicious chicken pakora.
They are easy to make any time of the day and best to serve with dal recipes as side dishes or can be eaten as simple snacks.
Different kinds of pakora recipes
There are many ways of making pakoda and pick any vegetable we can make a pakoda out of it, including paneer.
Pakoda can be made with all non-veg ingredients, such as fish, and with different veggies, such as onion, tomatoes, green chilli, brinjal, cauliflower, cabbage, methi, and palak, and the list is never-ending.
I want to upload every way of making pakoda as soon as I update with lots and lots of recipes on the blog.
Hopefully, I will show my readers the practical recipe methods with the help of a video.
Check out my posted recipes for some of the pakodas on the blog.
I decided to make these tea-time snacks for my blog, and I thought this was the best time to make them and post this recipe.
Having them as snacks with a hot cup of tea, or one can have them as starters too.
Some love to call it chicken pakodi or pakoda; they are crispy from the outside when eaten hot and taste the best.
South Indian regions prefer to make pakodas with chicken, mainly in the Andhra region in Andhra style, and this pakoda is a simple snack recipe to make across any region with many variations.
I have made it with boneless chicken, and all the snack or deep-fried recipes taste best with boneless pieces.
Below is the basic version of making pakoda, a fantastic street-style version.
Do check out the step-by-step details and also the video as well...
Step by Step procedure
- Firstly, take a bowl into it and add boneless chicken pieces. Wash the boneless chicken, strain them well so that no water remains, and the masala absorbs well into the chicken.
- Add salt into it as per taste, red chilli powder, turmeric powder, and ginger garlic paste.
- Also, add black peppercorn powder and garam masala powder.
- Then goes finely chopped green chillies.
- Now add finely chopped coriander leaves.
- In this step, add finely chopped curry leaves.
- A little amount of lemon extract.
- Around a tablespoon or two of maida/all-purpose flour
- Another flour to add is corn flour.
- Also, add red food color and egg into it. The egg is beaten here, and I am using the white and yellow parts of the egg.
- Mix everything well, cover, and marinate in the refrigerator for at least 30 min to 1 hour to help the chicken absorb all the ingredients.
- Heat oil for frying. Heat it hot enough to fry them well.
- Add the chicken pieces into the oil carefully and deep fry them.
- Stir the chicken pieces up and down while frying so that they fry nicely on all sides and taste even.
- Remove the fried chicken pieces from the oil using a filter.
- Place tissue paper on a plate and serve the chicken pieces on them. This helps absorb the oil from the chicken thoroughly.
- Serve hot!!!
These snacks are best to eat in a day as it contains chicken and cannot be stored for a long time.
If the weather is good and cold, they can last well for a day as the chicken tends to spoil quickly. They can last up to 24 hours; it is a deep-fried snacks.
Try to serve it as a snack or starter or just with any main course meal as a side dish.
I suggest not using it the next day as the chicken spoils too quickly at room temperature.
Any meat snack is not suitable to store for long as other besan or maida snacks. Therefore, make them fresh and have them fresh.
Can we add baking soda to this marination as done for veg pakoras?
It is not advisable to add baking soda here as this is a nonveg pakora and does not require using such ingredients and have made it in a different version used as a starter or as a snack.
Using baking soda uses a lot of oil to deep fry, and to minimize the oil usage avoid this ingredient.
Chicken Pakora Recipe
- 200 gms boneless chicken pieces, washed well
- salt - to taste
- 1 tablespoon red chilli powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon ginger garlic paste
- ¼ teaspoon black pepper corn powder
- ¼ teaspoon garam masala powder
- 1 tablespoon very finely chopped green chillies
- 1 tablespoon finely chopped coriander leaves
- 1 tablespoon finely chopped curry leaves
- 1 tablespoon lemon extract
- 2 tablespoon maida/all purpose flour
- 2 tablespoon corn flour
- 1 egg
- pinch of red food color
- oil for deep frying
- Firstly, take a bowl, into it add boneless chicken pieces.
- Add salt into it as per taste, add red chilli powder, turmeric powder, ginger garlic paste.
- Add black pepper corn powder, garam masala powder,
- Add finely chopped green chillies.
- Add finely chopped coriander leaves.
- Add finely chopped curry leaves.
- Add lemon extract.
- Add maida/all purpose flour, corn flour.
- Add egg into it.
- Mix everything well, cover and marinate in refrigerator for at least 30 min to 1 hour.
- Heat oil for frying.
- Add the chicken pieces into the oil and deep fry them until they turn golden red on medium flame for 12-15 minutes.
- Stir the chicken pieces up and down while frying.
- Remove the fried chicken pieces from oil.
- Place a tissue paper on a plate and serve the chicken pieces on them.
- Serve them with a hot cup of tea!!!
- Green chillies can be skipped if making for kids or can be added as an optional ingredient.
This pakoda is made by marinating small boneless chicken pieces with maida, corn flour, and egg, along with dry spices and herbs in the marination.
The boneless chicken pieces are deep-fried in oil.
Yes, there are certain veggies such as cabbage and cauliflower where this recipe direction works well, and egg can be skipped if not a preferred choice.
Since this deep-fried recipe uses a lot of oil, it is better to avoid patients suffering from health issues such as obesity or heart-related problems. This recipe uses maida, too, which is unsuitable for such patients.
Moderate consumption is acceptable, but excess eating of deep-fried stuff should be prevented for better health conditions.
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