Add Preferred SourceCrispy and crunchy from the outside with perfectly cooked moist chicken, chicken pakora is delicious and easy to make. They are perfect with a cup of masala chai and great party appetizers. Gluten-free, freezer-friendly, and ready in 20 minutes. Check out my collection of delicious Indian chicken snacks here.
Chicken pakora, or chicken fritters, is a popular Indian snack or appetizer made from marinated chicken coated in a spiced chickpea flour (gram flour) batter and deep-fried until crispy and golden brown.
Pakoras, in general, are a popular Indian snack and are often enjoyed with masala chai, especially during the rainy season and winter. One of the most popular varieties is onion pakora, made using red onions. Other popular varieties include paneer pakoda and okra pakora.
Why you will love this recipe?
- Flavorful marination and crispy coating: This chicken pakora recipe starts with flavorful marination, which helps the chicken absorb delicious flavors and become tender.
- Balanced spices: My chicken pakoda recipe has a balanced flavor profile without overwhelming the dish with heat.
- Texture contrast: The contrast between the tender chicken inside and the crispy outer coating is delicious.
Ingredients
Chicken: Use skinless, boneless chicken breast pieces to make pakoda. Cut them into 1-1.5 inch pieces.
Flour: Besan (chickpea flour) is the main ingredient here. A small amount of rice flour is added to increase the crispy texture. Rice flour can be substituted with corn flour.
See the recipe card for full information on ingredients and quantities.
Step-by-step instructions
Step 1: In a large mixing bowl, boneless chicken pieces, ginger garlic paste, red chilli powder, garam masala powder, turmeric powder, cilantro, kasoori methi, and salt. Mix well, making sure the chicken is well coated. Set it aside for 5-10 minutes (images 1 and 2).
Step 2: Add the besan flour and rice flour to the chicken. Mix everything well to make a thick batter. Add 2-3 tablespoons of water, as needed, to get the proper consistency (images 3 and 4).
Step 3: Place oil in a deep pan on medium heat. Let the oil heat. Fry the chicken pakora in hot oil in small batches until they are golden and crispy.
Expert Tips
Use boneless, skinless chicken breast to make the best chicken pakora. Chicken thigh pieces can also be used; however, they will take slightly longer to cook. Cut the chicken into even-sized pieces.
Do not make the batter too runny or thick. A runny batter will not coat the chicken evenly, and a thick batter will be difficult to fry.
Heat the oil to the right temperature. The oil should be between 350 F and 375 F. If the oil is too hot, the pakoras will brown too quickly on the outside and not cook through on the inside. If the oil is too cold, the pakoras will be oily and not crispy.
Check if the oil is ready. Take a drop of the batter and add it to the oil. If it immediately floats to the top, the oil is ready.
Fry the pakoras in batches. Do not overcrowd the pan, or the pakoras will not cook evenly. Drain the pakoras on paper towels after frying. This will help to remove excess oil.
What to serve with chicken pakora?
Masala chai: This is the classic combination and my favorite, particularly on a rainy day. Add a slice of sweet dilpasand for an indulgent treat.
Chutneys: Mint coriander chutney and tamarind chutney are popular choices to serve with chicken pakoda. Sprinkle chaat masala powder and drizzle lemon juice on the pakoras before serving.
Dips: You can serve chicken pakoda with tomato ketchup, spicy tomato dip, schezwan sauce, or any of your favorite dips. We love pairing it with this delicious smoked cream cheese dip.
Recipe FAQs
To store chicken pakoras, allow them to cool to room temperature, then place them in an airtight container lined with paper towels to absorb excess moisture. Refrigerate for up to 3-4 days. For longer storage, freeze them on a baking sheet until firm, then transfer them to a freezer-safe bag. Reheat in an oven or air fryer for best results, maintaining their crispy texture.
To achieve crispy pakoras, ensure a thick batter consistency that coats the chicken evenly without being too heavy. Ensure the oil for frying is hot enough (around 350-375 F or 175-190 C) before adding the chicken. Fry the pakoras in batches, avoiding overcrowding, and maintain a steady oil temperature throughout cooking.
Coat the marinated chicken and arrange it in a single layer in the
After marinating and coating the chicken, place the coated chicken pieces on a baking sheet lined with parchment paper. Lightly brush the chicken with oil. Bake in a preheated oven at around 375 F (190 C) for 15-18 minutes or until the chicken is cooked and the coating is crispy and golden brown.
More snacks recipes
- Dilpasand / Dilkhush (Coconut Filled Puff Pastry Dessert)
- Easy Masala Fries Recipe
- Air Fryer Mushrooms / Tandoori Mushroom
- Air Fryer Broccoli (Cheesy Malai Broccoli)
If you tried this easy Chicken Pakora Recipe or any other recipe on my website, please leave a ? star rating and let me know how it went in the ? comments below.
Recipe card
Crispy Chicken Pakora
Equipment
Ingredients
- 1 lb chicken breast (cut into 1-inch pieces)
- ¼ cup yogurt (whisked)
- 1 tablespoon ginger garlic paste
- 1 teaspoon red chili powder (Use Kashmiri chili powder for milder version)
- 1 teaspoon garam masala (use store-bought or homemade garam masala)
- ¼ teaspoon turmeric powder
- 2 teaspoon kasoori methi (crushed)
- 2 tablespoon cilantro (finely chopped)
- ½ teaspoon salt (adjust as per taste)
- ¾ cup besan (gram flour/chickpea flour)
- 2 tablespoon rice flour
- 2-3 tablespoon cold water (use as needed)
- Oil for deep frying
Instructions
Make the pakora batter:
- Pat dry the chicken breast using a paper towel to remove excess moisture. Cut them into approximately 1 inch pieces.
- In a large mixing bowl, chicken pieces, ginger garlic paste, chili powder, garam masala, turmeric powder, cilantro, kasoori methi, and salt.
- Mix well, making sure the chicken is well coated. Set it aside for 5 minutes.
- Add the besan and rice flour to the chicken. Mix everything well to make a thick batter. Add 2-3 tablespoons of water as needed,
Deep fry:
- Take oil in a medium saucepan and place it on medium heat. Let the oil heat.
- Fry the chicken pakora in batches until they are golden and crispy.
- Transfer to a paper towel-lined plate.
- Top with chaat masala and serve with mint chutney.
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