Go Back

Yummy Chicken Pakora Recipe

Crispy, golden, and irresistibly spiced, this Yummy Chicken Pakora Recipe brings authentic Indian street-food flavor right to your kitchen. Juicy marinated chicken pieces are coated in a seasoned gram flour batter, deep-fried until crunchy, and served hot with chutney — the perfect snack or appetizer for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Course Appetizer, Snack
Cuisine Indian
Servings 4
Calories 500 kcal

Ingredients
  

For the Chicken Marinade:

  • 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

For the Batter:

  • 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)

For Frying:

  • Neutral oil vegetable, sunflower, or canola for deep frying

Instructions
 

Step 1: Marinate the Chicken

  • In a bowl, mix chicken pieces with salt, turmeric, chili powder, garam masala, cumin, ginger-garlic paste, lemon juice, and yogurt.
  • Combine well and let marinate for at least 20–30 minutes (or up to 2 hours in the fridge).

Step 2: Prepare the Batter

  • In a large mixing bowl, combine gram flour, rice flour, cornflour, baking powder, salt, black pepper, and chaat masala.
  • Add chopped green chilies, onion, and cilantro.
  • Gradually pour in water while whisking to form a thick, smooth batter that coats the chicken easily.
  • Add 1–2 tbsp oil into the batter for extra crispiness.

Step 3: Combine Chicken and Batter

  • Add marinated chicken to the batter and mix until each piece is evenly coated.

Step 4: Fry the Pakoras

  • Heat oil in a deep pan to 170–180°C (340–355°F).
  • Gently drop a few chicken pieces into hot oil, avoiding overcrowding.
  • Fry for 4–6 minutes per batch, turning occasionally, until golden and crisp.
  • Remove with a slotted spoon and drain on paper towels or a wire rack.

Step 5: Serve

  • Serve hot with mint chutney, tamarind sauce, or spiced yogurt dip. Garnish with fresh cilantro and lemon wedges.

Notes

  • Storage: Store leftover pakoras in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer for crispiness.
  • Air Fryer Option: Cook at 200°C (400°F) for 10–12 minutes, flipping halfway and spraying lightly with oil.
  • Baking Option: Bake on a greased rack at 220°C (425°F) for 15–20 minutes until golden.
  • Chef’s Tip: For extra crunch, double fry — first at a lower temp (160°C) until just cooked, rest, then refry at 190°C for 1–2 minutes.