Name: Yummy Chicken Pakora Recipe
Prep time: 30 min
Cook time: 20 min
Ingredients: 500 g boneless chicken (preferably thighs, cut into bite-sized pieces); 1 tsp salt; ½ tsp turmeric powder; 1 tsp red chili powder (adjust to taste); 1 tsp garam masala; 1 tsp cumin powder; 1 tbsp ginger-garlic paste; 1 tbsp lemon juice; 1 –2 tbsp plain yogurt (optional for tenderness); 1 cup 120 g gram flour (besan); 2 tbsp rice flour; 1 tbsp cornflour; ½ tsp baking powder (optional); 1 tsp salt; ½ tsp black pepper; ½ –1 tsp chaat masala (optional); 2 –3 finely chopped green chilies; 2 tbsp finely chopped onions (optional); 2 tbsp chopped cilantro (coriander leaves); ½ –¾ cup (120–180 ml water (as needed for thick batter)); 1 –2 tbsp oil (to add into batter); Pinch of ajwain (carom seeds (optional)); Neutral oil (vegetable, sunflower, or canola for deep frying)

If there’s one bite that makes people stop whatever they’re doing and smile, it’s a hot, crisp pakora. And when those pakoras are made with tender pieces of chicken, spiced just right and fried to golden perfection, you have a crowd-pleasing snack that’s impossible to resist. This Yummy Chicken Pakora Recipe is written from a chef’s point of view: clear, practical, and designed to help you make consistently stellar results at home — whether you’re cooking for family, a party, or meal-prepping snacks that actually survive the day.

Below you’ll find everything: ingredient amounts in both metric and imperial, step-by-step prep, expert frying tips, variations (air-fryer, oven, gluten-free), plating and serving suggestions, storage and reheating, troubleshooting for common problems, and a short FAQ. Let’s get frying.

Why this Yummy Chicken Pakora Recipe works

Pakoras are, at heart, crispy fritters. What makes this particular Yummy Chicken Pakora Recipe stand out is the balance of textures and flavors:

Tender marinated chicken pieces for juicy interior.
A seasoned gram-flour (besan) batter fortified with rice flour and a bit of cornflour for extra crunch.
Right frying technique (temperature control, single or double fry) to deliver a thin, crackly crust that stays crisp.
Simple aromatics and herbs — ginger, garlic, cilantro, green chili — to brighten and cut the richness.

This recipe leans on classic Indian flavors without being intimidating, and it’s flexible: make it mild for kids or crank up the chili for spice lovers.

Yields and timing (rough estimate)

Serves: 4 as a snack/appetizer (about 24–30 pieces)
Prep time: 25–40 minutes (including marination)
Active cook time: 15–25 minutes (depending on batch size)
Total time: 1 hour (if marinating 30 minutes)

Ingredients

(Use fresh, good-quality ingredients — they make the biggest difference.)

For the chicken

500 g / 1.1 lb boneless chicken (thighs are ideal for juiciness; breasts will work) — cut into bite-sized pieces (about 2–3 cm / ¾–1¼ inch)

1 tsp salt (adjust to taste)
½ tsp ground turmeric
1 tsp Kashmiri red chili powder or mild paprika (for color; use regular chili powder if you like it hot)
1 tsp garam masala
1 tsp ground cumin
1 tbsp ginger-garlic paste (or 1 tsp each freshly grated ginger and garlic)
1 tbsp lemon juice
1–2 tbsp plain yogurt (optional — makes the chicken extra tender)

For the batter

1 cup (120 g) besan / gram flour (chickpea flour)
2 tbsp rice flour (adds crispness)
1 tbsp cornflour / cornstarch (for crunch)
½ tsp baking powder (optional — small pinch to aerate the batter)
1 tsp salt (taste and adjust)
½ tsp ground black pepper
½–1 tsp chaat masala (optional — adds tang)
2–3 green chilies, finely chopped (optional)
2 tbsp finely chopped onion (optional, adds sweet crunch)
2 tbsp chopped cilantro (coriander leaves)
½ cup to ¾ cup water (120–180 ml) — add gradually to make a thick, coatable batter

1–2 tbsp oil (to the batter — helps frying)
Pinch of ajwain (carom seeds) or kala jeera (optional — nice aroma)

For frying

Neutral oil with a high smoke point (vegetable, peanut, sunflower, or canola) — about 1.2–1.5 liters for deep-frying in a medium pot (or enough for 3–4 cm / 1½ inch deep shallow frying)

Equipmen

Heavy-bottomed pot or deep skillet / wok for deep frying

Kitchen thermometer (highly recommended) or an instant-read probe
Slotted spoon or spider skimmer
Paper towels / wire rack for draining
Mixing bowls
Tongs or skewers (for testing)
Optional: air fryer or oven for variations

Prep — Mise en place (do this first)

Cut the chicken into uniform bite-sized pieces so they cook evenly. Trim excess fat and pat dry with paper towel to remove surface moisture (this helps the batter stick and prevents oil splatter).
Measure dry ingredients into a bowl (besan, rice flour, cornflour). Sift if you prefer a smoother batter.
Chop aromatics: green chilies, cilantro, onions. Grate ginger and garlic if making fresh paste.

Heat oil only when you’re almost ready to fry — it keeps your kitchen safer.

Step-by-step: Marinating the chicken

Place the chicken pieces in a medium bowl.
Add salt, turmeric, chili powder, garam masala, ground cumin, ginger-garlic paste, lemon juice, and yogurt (if using).
Mix well so each piece is coated. Cover and refrigerate for at least 20–30 minutes. If you have time, marinate up to 2 hours for deeper flavor. (Avoid much longer if using lemon juice + yogurt; the acid begins to change the chicken texture.)

Marination is optional for quick pakoras, but I recommend it — even 20 minutes lifts the flavor.

Step-by-step: Make the batter

In a large bowl combine besan, rice flour, cornflour, baking powder (if using), salt, black pepper, and chaat masala.
Stir in chopped green chilies, onion, and cilantro.
Gradually add ½ cup (120 ml) water while whisking to make a thick, coatable batter — think pancake batter but slightly thicker so it clings to chicken without sliding off. Add up to ¾ cup (180 ml) if needed. Add 1–2 tbsp oil to the batter — this makes the crust shinier and helps crisping.

Let the batter rest 5–10 minutes. Besan absorbs some water; adjust consistency before frying. If it’s too thin, add a tablespoon more besan; too thick — a tablespoon or two of water.

Assembly & frying — the critical part

Heat the oil to 170–180°C (340–355°F). If you don’t have a thermometer, test with a small drop of batter: it should sizzle and rise slowly; the batter should take about 40–60 seconds to turn golden.
Coat the chicken: Transfer marinated chicken into the batter and toss with a spoon until every piece is well coated. Work in batches — don’t overcrowd the bowl.

Fry carefully:
- Gently drop 6–8 pieces into the hot oil (depending on pot size). Do not crowd; overcrowding drops oil temperature and makes soggy pakoras.
- Fry for 4–6 minutes, turning occasionally, until the exterior is golden brown and crisp and the chicken is cooked through. Thigh pieces may take a touch longer.

Drain on a wire rack or paper towels. If you want extra crispness, transfer fried pieces to a preheated oven at 100°C (210°F) for a few minutes while frying remaining batches.
Double-fry (optional): For championship-level crunch, fry once at 160–165°C until just cooked, remove, let rest 1–2 minutes, then fry again at 180–190°C until deeply golden. This seals the crust and gives excellent crunch.

Tip: If the exterior turns dark too quickly while inside is raw, your oil is too hot. Lower heat and let chicken cook longer at a gentler temperature.

Serving suggestions — make it an experience

The Yummy Chicken Pakora Recipe shines with the right accompaniments:

Mint-coriander chutney (fresh, tangy)
Tamarind chutney (sweet & sour)
Plain yogurt dip with a pinch of salt, toasted cumin powder, and lemon zest
Sliced red onions tossed in lemon and a pinch of salt

Lemon wedges for squeezing right before eating
Masala chai or a cold beer — both make excellent pairings

For plating: stack pakoras on a paper-lined basket or wire rack so bottom remains crisp. Garnish with cilantro and slit green chilies.

Tips from a chef (to guarantee success)

Use chicken thighs when possible — more forgiving than breast and juicier after frying.

Pat chicken dry to help batter cling and avoid explosive oil spatters.
Uniform pieces ensure even cooking — try for the same size.
Temperature control is everything: keep oil steady at 170–180°C. Too hot = dark outside, raw inside. Too cool = greasy, soggy bites.

Do not overcrowd: fry in small batches so oil temp recovers.
Use rice flour and a little cornflour for crispness. Rice flour contributes that satisfying brittle snap.
A pinch of baking powder gives lightness, but use sparingly — too much changes flavor.

Fresh oil or clean oil produces better flavor and color; old, degraded oil gives off-flavors.
Drain properly: place pakoras on a rack rather than paper for extra crispness.
Serve hot — pakoras are best fresh. If storing, reheat at high oven temps for ten minutes to restore crispness.

Variations — make it your own

Air-Fryer Chicken Pakora: Preheat to 200°C / 400°F. Spray air-fryer basket with oil. Arrange battered pieces in a single layer (don’t overlap), spray with oil, and cook 10–12 minutes, flipping halfway. Results are slightly lighter but less oily; do 2–3 minute extra if needed for color.
Oven-Baked: Preheat oven to 220°C / 425°F. Place pieces on an oiled rack, spray lightly with oil, and bake 15–20 minutes until golden, turning once. Not identical to deep fry, but good for lower-fat option.
Gluten-free: This recipe is naturally gluten-free if you use gluten-free cornflour and ensure your spices are uncontaminated. Replace any wheat flour alternatives with extra besan and rice flour.

Cheesy Chicken Pakora: Add 2 tbsp grated cheddar to the batter for a melty surprise inside.
Herb & Lemon: Add 1 tbsp finely grated lemon zest and 3 tbsp chopped mint to the batter for a bright twist.
Spicy Indo-Chinese: Add 1 tsp Szechuan peppercorns (ground) and swap green chilies for finely minced red chilies. Toss fried pakoras in a light soy-chili glaze for an Indo-Chinese hors d’oeuvre.

Vegetarian option: Substitute cauliflower florets, paneer cubes, or thin potato slices prepared the same way.

Make-ahead, storing, and freezing

Make-ahead marination: You can marinate chicken up to 6–8 hours in the fridge. For overnight, reduce lemon or yogurt to prevent “cooking” the chicken.
Refrigerator: Store cooked pakoras in an airtight container for up to 2 days. Expect crispness to decline.

Freezing: Freeze uncooked battered pieces on a tray until solid, then transfer to a zip bag. Fry directly from frozen; add 1–2 minutes to frying time. This keeps texture better than freezing cooked pakoras.
Reheating: Reheat in a preheated oven at 200°C / 400°F for 6–8 minutes on a wire rack; flip and heat 4–6 more minutes. Avoid microwaving — it makes them soggy.

Troubleshooting — common issues and quick fixes

Soggy pakoras: Oil too cool or batter too thin. Increase frying temp slightly and check batter: it should cling in a good coating. Also do not stack hot pakoras on paper — use a rack.

Dark outside, raw inside: Oil too hot. Reduce heat and let pieces cook slower. Consider cutting pieces smaller for faster cooking.
Batter falls off: Chicken too wet or batter too runny. Pat chicken dry and thicken batter slightly.
Bitter/sour flavor: Old besan can taste off. Use fresh gram flour or lightly roast it in a dry pan to refresh aroma (cool completely before using).

Too salty or too spicy: Balance with a squeeze of lemon and a cooling yogurt dip.

Nutrition (approximate, per serving — ballpark)

Estimating nutrition for fried foods is approximate because oil absorption varies. A single serving (1/4 of yield) of these pakoras might be roughly:

Calories: 420–550 kcal
Protein: 28–35 g
Carbohydrates: 20–30 g
Fat: 25–35 g

If you need precise nutrition for dietary needs, weigh components and use a nutrition calculator. Baking or air-frying reduces calories and fat.

Presentation and plating ideas

For party platters, arrange pakoras in concentric circles on a big flat platter, place chutneys in small bowls in the center, and garnish with lemon slices and cilantro.
For comfort serving, present pakoras in a small basket lined with parchment, with a side of hot chai or masala lemonade.
For a fusion snack, thread three pakoras onto a skewer with cherry tomatoes and grilled peppers, serve as a handheld appetizer.

Frequently Asked Questions (FAQ)

Can I use bone-in chicken?
Yes, but bone-in pieces take longer to cook and are trickier to deep-fry safely. Boneless cuts are recommended for even, fast frying.

Why rice flour?
Rice flour gives a brittle, crunchy finish that contrasts nicely with besan’s softer texture.

Is besan the same as chickpea flour?
Yes — besan is chickpea (gram) flour made from ground chickpeas and is the traditional base for pakora batter.

Can I make the batter ahead of time?
You can mix dry ingredients and keep them separate, but batter works best fresh. If you must, refrigerate batter (covered) for up to 2 hours — stir and adjust water before using.

Is it okay to substitute spices?
Absolutely. Garam masala and cumin give warmth; you can add smoked paprika for smokiness or a pinch of turmeric for color.

Final chef’s notes — small details that matter

A little acidity in the marinade (lemon or yogurt) brightens flavors, but don’t overdo it or the chicken texture becomes mealy.

If you enjoy an ultra-thin shell, dip the chicken briefly in plain water before tossing in batter; it helps the batter cling uniformly.
Always taste a test piece from the first batch (careful, it’s hot). Adjust salt and spice in batter if needed.
Keep a small bowl of warm oil on low heat in the oven (100–120°C / 210–250°F). As you fry, transfer cooked pakoras to the oven to keep warm and crisp.

Closing — go make some pakoras!

This Yummy Chicken Pakora Recipe is meant to be practical and flexible. Use it as the framework: follow the technique — marinate, make a sturdy batter with a little rice flour, control oil temperature, fry in small batches — and feel free to riff on flavors. The result should be crunchy, juicy, and deeply satisfying every time.