Tuesday, March 6, 2012

Chicken Pakora | How to make Chicken Pakora | Step by Step Recipe

Chicken Pakora seems to be the current hot starter at home, with us having made this about four or five times in the last couple of months. Even in the recent dinner party, this ended up being the most attractive dish as the guests didn't realize it was chicken pakora, but rather just the plain onion pakoras. They were really taken in by surprise and made sure they noted down the recipe.

They were also pretty amused seeing me clicking away the pictures, than trying to take the group pictures. The pictures on this post spans over two parties, one with Ceylon Parotta and chicken Gravy. And the other a lunch party where we ended up making the usual Chicken Kura, Dal, Medu Vada and Chicken Pakora. I have always been so fixed on thali pictures and end up always trying to assemble them together. This is just a small attempt.

Chicken Pakora
The school is going to close soon for the vacation and we are gearing up with things we ought to do to keep the kids occupied. This weekend we had gone for a school excursion to a theme park and it was fun and tiring at the same time. Without much thought I somehow didn't realize that it might be tough for me to manage all three of them. The moment we landed there, I knew it and somehow the entire day just looked so far off. We managed to have fun, though it was so hot. Boys wanted to play different games than Konda and I found myself going crazy. Somehow we passed. Ended the day with water games, and the kids had a field day.
Indian Thali
Step by Step picture Recipe for making Chicken Pakora




Marinate for at least 30 mins - 1 hr max




Add 2 tsp corn flour



 
Chicken Pakora

Ingredients Needed

For the marinade:

Chicken - 250 gms
Ginger Garlic paste - 1 tsp
Garam Masala - 1 tsp
Turmeric a pinch
Salt - 1/2 tsp (adjust to your taste)

For the Pakora

Red Chilli powder - 1 tsp
Gram Flour / Besan - 1/2 cup
Corn Flour - 2 tsp
Salt to taste
Onions - 1 big
Green chillies - 3 medium
Cashew nuts - handful
Curry leaves handful
Coriander leaves - handful
Coriander leaves for garnish

 How to make the Chicken Pakora

Wash and cut into small bite size pieces. Let it drain in a colander so that all the water drains off.

Then take the chicken in a bowl, add turmeric, salt, ginger garlic paste and garam masala. Mix well and marinate for at least 30 mins. It tends to be better if you marinate for more time.

Cut the onions as julienne, chop green chilies into small pieces, have curry leaves and coriander leaves ready.

Once the chicken is marinated, sieve in the besan into the chicken. Then add the onions, green chilies, curry leaves, coriander leaves, cashew nuts and mix everything well.

Heat oil for deep frying. When the oil is hot, drop the chicken pieces, making sure the chicken is spread on the oil. 

Cook on all sides, making sure it's cooked. Drain on a kichen towel.

Notes:

Since the chicken is marinated for a while, it doesn't take much time to cook. Check if the pakoras turn to golden and remove. That should be enough to get the chicken cooked.

Enjoy!

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24 comments :

Sangeetha Nambi said...

Wow ! Rocking recipe !

Kanchan said...

Oh just love these pakodas, never tried at home but always order from typical kolhapuri chicken restaurant.

Smitha said...

i am going to try this!...looks very tempting! how long does it take the chicken to cook?...i am scared that i will overcook it!

Priya dharshini said...

i luv this pakoda too...When i was in college,my friend used to order this regularly from hotel...but they had cut the chicken as long strips..Nice recipe valli..

Srivalli said...

Thanks guys!

Smitha Thanks for asking, I have updated the post. Was thinking I should mention..:)..anyway this is cooked as the regular onion pakora colour..that should be enough.

Aarthi said...

yummy pakoras..

Jaleela said...

yummy combo Srivalli

Ramya said...

yummy and perfect snack..love to munch them

Anonymous said...

Hi Srivalli....Awesome pics and great recipe. I have a question though before chicken is fried, I see that you added a white flour is it Corn Flour or APF? I don't see any mention of other flours in your recipe except for Besan

- Karthika

Srivalli said...

Karthika Yes you are right, it's corn flour. I have updated the post. As I said I made this frequently and during of those times I added and clicked the pictures. In the recent preparation I didn't add..:)..

Jaya said...

Have said in FB also..this looks so tempting Srivalli..hugs and smiles

Sumi said...

Absolutely love this recipe. Yummy :)

anishathefoodie said...

Hi Srivalli
The pakora's look awesome.
You have mentioned that you served ceylon paratha. Did you make it or buy it?
If you made it how did you make it.
I have eaten it at Paramount Restaurant in Chennai, and I love it but have never seen the recipe anywhere

Anisha Kuruvilla

Srivalli said...

Anisha Thanks for dropping by. The ceylon parothas are store bought. I make the Tamil Nadu parotta, never attempted ceylon parothas at home. Will do it sometime..:)..I remember I have the recipe..so good that you asked..

anishathefoodie said...

Thanks Srivalli

Anisha Kuruvilla

Nikitha Muttaluri said...

Followed step by step , delicious is the word !!! Thank you so much for wonderful recipe from now on this is my standard recipe for chicken pakora :)

Anonymous said...

Very easy method nd superb in taste.. :-)
Plz also post chicken bharta & butter chicken recipies..

angel lucky :) said...

vry nyc i luv it.....

Irfan Shakir Muhammad said...

Very nice i will try it tomorrow insha allah

Abhishek Mandal said...

Lovely pakoras....I felt like desi kfc...

abu said...

Thanks for this recipe. ..

Barbara said...

There is no mention of TURMERIC or SALT in the marinade ingredients, but they're both listed in the instructions - so, how much is needed for each?

Srivalli said...

Barbara Sorry for missing it out, have updated salt and turmeric. However in Indian cooking, turmeric is added by default in all gravies. Thanks for pointing it out.

Anonymous said...

It turned out perfect ! My guests loved it :)

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