Chicken Pakora or chicken pakoda recipe is an amazing 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, chopped green chillies.
Also, marinated with cornflour, maida, egg, food colour and mixed well.
I tell you this is the best chicken pakora to make and tastes more than delicious.
While deep frying make sure to deep fry properly in order to let the whole flavours of the ingredients that are added 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. Do check this video out to know more about this second style of making this chicken starter.
In this above video, I have used besan or chickpea flour as the coating to the chicken along with marinating with spices, cornflour and egg
I have also sprinkled some curry leaves and green chillies into the oil while deep frying and they give an amazing aroma to the deep-fried chicken pakodi.
Chicken Pakora is a simple snack recipe with some spices and flour and deep-fried in oil. This is the perfect snack to enjoy at a bachelor party or a gathering with friends or kitty parties or during evenings...
Chicken pakora can be made in various versions and here I would like to share two versions of making chicken pakora which is absolutely delicious in taste.
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 plain snacks.
Different kinds of pakora recipes
There are many various ways of making pakoda and pick any vegetable and we can make a pakoda out of it including paneer.
Pakoda can be made with all non-veg ingredients such as fish as well as they can be made with different veggies such as onion, tomatoes, green chilli, brinjal, cauliflower, cabbage, methi, palak and the list is never-ending.
I would like to upload every way of making pakoda as soon as I update with lots and lots of recipes on the blog and hopefully show my readers the practical methods of making with the help of a video too. 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 is 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 and they are crispy from outside when eaten hot and taste the best.
South Indian regions prefer to make pakodas with chicken mainly in 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 recipes or chicken deep fried recipes taste best with boneless pieces.
Below is the actual version of making pakoda which is an amazing street style version of making it.
Do check out the step by step details and also the video as well...
Step by Step procedure
- Firstly, take a bowl, into it add boneless chicken pieces. Wash the boneless chicken, strain them well so that no water remains and masala absorbs well to the chicken.
- Add salt into it as per taste, red chilli powder, turmeric powder, ginger garlic paste.
- Also add black pepper corn powder, 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 both the white and yellow part of the egg.
- Mix everything well, cover and marinate in 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 well on all sides and taste evenly.
- Remove the fried chicken pieces from oil using a strainer.
- Place a tissue paper on a plate and serve the chicken pieces on them. This helps absorb the oil from the chicken completely.
- Serve hot!!!
Chicken Pakora Recipe
- 200 gms boneless chicken pieces, washed well
- salt - to taste
- 1 tbsp red chilli powder
- ¼ tsp turmeric powder
- ¼ tsp ginger garlic paste
- ¼ tsp black pepper corn powder
- ¼ tsp garam masala powder
- 1 tbsp very finely chopped green chillies
- 1 tbsp finely chopped coriander leaves
- 1 tbsp finely chopped curry leaves
- 1 tbsp lemon extract
- 2 tbsp maida/all purpose flour
- 2 tbsp 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 the deep fried in oil.
Yes, there are certain veggies such as cabbage, cauliflower where this recipe direction works well and egg can be skipped if not a preferred choice.
It is not advisable to add baking soda here as this is a non veg pakora and does not require to use such ingredients and have made it in a different version which is used a starter or as snacks.
Using baking soda uses lot of oil to deep fry and to minimize the oil usage avoid this ingredient.
Since this is a deep-fried recipe that uses a lot of oil, it is better to avoid patients suffering from any sort of health issues such as obesity or heart-related issues. This recipe uses maida too which is not good for such patients.
Moderate consumption is fine but excess eating of deep-fried stuff should be prevented for better health conditions.
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 then 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 snack.
Try to serve it as a snack or starter or just with any main course meal as a side dish. My suggestion is to not use it the next day as the chicken spoils too quickly in 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.
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