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    Home > Street Food

    Chicken Pakora Recipe

    Published: Sep 7, 2020 · Modified: Feb 1, 2021 by Nicky Corbishley

    Go to Recipe Go to Video Print Recipe

    Tender chicken marinated in a blend of fragrant spices, then coated in a chickpea flour-based batter for that signature mild nutty taste. This Chicken Pakora is then fried until beautifully golden and crisp.
    These pakoras are packed with flavour and make a brilliant lunch or crowd-pleasing party food. I'll show you how to make them ahead and ensure they stay lovely and crispy.

    Bowl of chicken pakora with a green napkin on a green background. Chilli sauce next to the bowl.

    These little crispy, spicy bites of chicken are so good and amazingly crispy.
    Forget about serving them as a starter. In fact, forget about the rest of dinner. I'll just have a plateful of these dipped in sweet chilli sauce.

    I love how the gram flour gives them a mild, nutty taste. Plus it also happens to be gluten-free, so it's a great option if you have gluten-free guests or family members.

    They're mild enough for the kids to enjoy. Lewis (aged 10) declared them to be even better than regular fried chicken (which is saying something - I think he could demolish a whole chicken-worth of that if I let him!).


    What do we need?

    • Chicken thigh fillets - yo can replace with chicken breast fillets if you prefer.
    • For the marinade: minced ginger, green chilli, cumin, ground coriander, coriander leaf, chilli flakes, ground fenugreek
    • vegetable oil for deep frying
    • For the pakora batter you'll need - salt, garlic salt, gram flour (or besan/chickpea/gram flour), cornflour (cornstarch), bicarbonate of soda and water.
    Ingredients for chicken pakora on a wooden table

    How to make Chicken Pakora

    Full recipe with detailed steps in the recipe card at the end of this post.

    • Mix the chicken thigh pieces with minced ginger, chopped chilli, cumin ground coriander, dried coriander leaf, chilli flakes and ground fenugreek and marinate in the fridge.
    • Take the chicken out of the fridge and add salt, garlic salt, gram flour, cornflour and baking soda.
    • Mix together to combine, then add in the water a splash at a time until you have a batter about the thickness of double (heavy) cream.
    • Deep fry the chicken pakora until the coating is golden brown and the chicken is cooked through.
    • Place in a serving bowl and sprinkle with fresh coriander. Serve with sweet chilli sauce.
    8 image collage showing how to make chicken pakora

    What to serve them with

    Why not serve as part of an Indian buffet with:

    • Chicken Madras
    • Lamb Samosa Cups
    • Homemade Chapati
    • Cucumber Raita
    • Slow Cooked Beef Curry
    • Pilau rice from my Chicken Jalfrezi recipe
    • and the Best Chicken Tikka Masala < The kids LOVE this!

    Close up of chicken pakoras scattered with coriander

    How to keep pakoras light and crispy and ensure they don't go hard

    • The gram flour can go a little hard if the batter is left to sit too long, so it's important to fry the pakoras right after mixing in the batter.
    • Don't let the pakoras sit in the oven for too long after cooking (presuming you're keeping the first batch warm in the oven while you cook the second batch). They can go in the oven for 5 minutes or so whilst you're cooking the second batch, but if you're cooking multiple batches, place on a tray and cover in foil. This will keep them crispy, but will stop them from going hard.
    • Be sure to include the bicarbonate of soda and cornflour (cornstarch) in the recipe. It helps to lighten the pakoras, and helps to ensure they're crispy rather than having a heavy, thick crunch.
    Overhead image of a bowl of chicken pakora on a green background with chilli sauce, chilli flakes and coriander scattered around

    More fantastic appetiser recipes

    • Sesame Prawn Toast
    • Mini Korean Chicken Bao Buns
    • Thai Fish Cakes
    • Cranberry Brie Bites
    • Baked Cauliflower Wings
    • Buffalo Chicken Wings or my new BBQ Chicken Wings
    • Chicken Satay Skewers with homemade satay sauce
    • or my super Easy Sausage Rolls

    Watch how to make it

    Stay updated with new recipes!
    Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).

    chicken pakoras in a bowl next to a green napkin

    Chicken Pakora Recipe

    By: Nicky Corbishley
    Tender chicken marinated in a blend of fragrant spices then coated in a light batter and fried until beautifully golden and crisp.
    5 from 10 votes
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 10 mins
    Marinating time 30 mins
    Total Time 50 mins
    Course Appetizer, Snacks
    Cuisine Indian
    Servings 4 - 6 people
    Calories 509 kcal

    Ingredients
     

    • 6 chicken thigh fillets - chopped into bite-size pieces (approx 500g/1.1lb)
    • 1 tbsp minced ginger
    • 1 green chilli - finely chopped
    • 1 tsp ground cumin
    • 1 tsp ground coriander
    • 1 tbsp dried coriander leaf
    • 1 tsp chilli flakes
    • 1 tsp ground fenugreek
    • vegetable oil for deep frying - – approx. 3-4 cups (720-960ml)
    • ½ tsp salt
    • ½ tsp garlic salt
    • 100 g (1 ¼ cups) gram flour - also known as chickpea flour or besan
    • 1 tbsp cornflour - cornstarch
    • ¼ tsp bicarbonate of soda - (baking soda)
    • 180 ml (¾ cup) water

    To serve:

    • Fresh coriander
    • Sweet chilli sauce

    INSTRUCTIONS
     

    • Place the chicken thigh pieces in a bowl.
    • Add the minced ginger, chopped chilli, cumin ground coriander, dried coriander leaf, chilli flakes and ground fenugreek. Mix together to coat the chicken, then cover and marinate in the refrigerator for 30 minutes.
    • Heat the oil in a wok or large heavy-based pan over a medium heat. You need at least 3 inches of oil, but do ensure the pan or wok is less than half full of oil as you don’t want it to bubble over.
    • Take the chicken out of the fridge and sprinkle on the salt, garlic salt, gram flour, cornflour and baking soda.
    • Mix together to combine, then add in the water a splash at a time until you have a batter about the thickness of double (heavy) cream. You may not need all of the water.
    • Test the heat of the oil by dropping a little blob of the batter in the wok. It should sizzle and rise to the top.
    • Add the chicken into the oil, one piece at a time, using a set of tongs. You will need to work in 2 batches to ensure the pan isn’t overcrowded.
    • Fry for 4-5 minutes until the coating is golden brown and the chicken is cooked through.
    • Keep the first batch warm in a warm oven (approx. 130C/250F) whilst the second batch is cooking.
    • Once all of the chicken pakoras are cooked, place in a serving bowl and sprinkle with fresh coriander.
    • Serve with sweet chilli sauce.

    Video

    ✎ Notes

    Can I make them ahead?
    They taste best when eaten right away, but you can make them ahead if you wish.
    Make the pakoras, then cool, cover and refrigerate for up to a day.
    To reheat, place the pakoras on a baking tray in a single layer and cover in foil. Place in the oven at 190C/375F for 10 minutes, or until piping hot throughout. If you find they coating has softened a little, cook in the oven for a further 2 minutes with the foil removed.
    Can I freeze them?
    Yes, cook the pakoras, then cool, cover and freeze.
    Defrost in the refrigerator overnight, then reheat as per the make-ahead instructions above.
    How to scale up and scale down this recipe
    You can halve or double the recipe, keeping to the same ratios. However, if you are doubling the recipe, it's worth noting that the recipe will take longer, as you'll have to cook it in 4 batches.
    Nutritional information is per serving and is approximate.
    I've estimated that approx ⅓ cup of oil will be absorbed during the cooking process. You make find your pakoras absorb a little more or a little less.

    Nutrition

    Calories: 509kcalCarbohydrates: 26gProtein: 33gFat: 30gSaturated Fat: 20gCholesterol: 119mgSodium: 835mgPotassium: 665mgFiber: 5gSugar: 5gVitamin A: 223IUVitamin C: 5mgCalcium: 39mgIron: 4mg
    Keywords finger food, homemade, Takeaway food at home
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More
    « Chicken in White Wine Sauce with Mushrooms
    Homemade Cream of Tomato Soup Recipe »

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    Reader Interactions

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    1. Jessie says

      June 29, 2022 at 10:31 am

      5 stars
      Hi wow these look amazing not tried it yet. Please could you say if this recipe could be done in the air fryer? Thanks xx

      Reply
    2. Dean says

      June 17, 2022 at 5:04 pm

      5 stars
      Made these a couple of weeks ago and the folks at work attacked them. Paired with the onion Bhajis from this site and they absolutely loved them. Made again last night and the kids ate the ones I’d made for work too.
      It’s not imperative that you’re accurate with the spices I’ve found. I’ve added a bit more chilli or a bit less fenugreek and they are still amazing.
      Best recipe site I’ve used in a long time.

      Reply
    3. Nida says

      May 11, 2022 at 4:44 am

      5 stars
      I tried the recipe and it turned out to be so good 👍

      Reply
    4. Jane Carpenter says

      April 16, 2022 at 11:06 am

      I made these and cooked them in my air fryer, they were as crispy as if I had deep fried them

      Reply
    5. Mansoor Wadiwalla says

      September 01, 2021 at 4:51 pm

      5 stars
      We enjoyed it and I found it on the net. Delicious.
      Thank you

      Reply
    6. Priscilla says

      July 14, 2021 at 6:41 pm

      5 stars
      Super easy and so delicious!! Thanks for an awesome recipe!

      Reply
    7. Anna Higgins says

      March 19, 2021 at 5:07 pm

      5 stars
      Lovely really enjoyed making this

      Reply
    8. Sonali says

      March 08, 2021 at 4:29 pm

      5 stars
      Tried out this recipe yesterday and everyone at home loved the pakoras! I've had a couple of people ask me for the recipe too. Thank you for sharing this recipe!

      Reply
    9. Jennifer Sinclair says

      December 28, 2020 at 6:40 pm

      Fantastic!!

      Reply
    10. Jenny Potter says

      December 09, 2020 at 9:04 am

      5 stars
      I’ve tried a few recipes from your site
      Which none of been disappointing,made this tonight
      Wow amazing chicken pakora only thing I had to substitute the fenugreek with crushed toasted mustard seeds. Was a hit
      Thanks 😊

      Reply
    11. Steve says

      October 31, 2020 at 7:49 pm

      Hi just made the chicken pakora they were outstanding!! Another great recipe from the best recipe site on the Web !!!

      Thank you

      Reply
    12. Michelle Dack says

      September 17, 2020 at 8:04 pm

      5 stars
      Wow, just moorish, think I’ve consumed my weight in pakora ... and that’s a lot of pakora!! Goes really well with the traditional Indian relish dishes, mint yogurt, mango chutney and red onion chutney. Absolutely delicious!

      Reply
    13. Kath says

      September 09, 2020 at 11:31 am

      5 stars
      Totally yummy, loved these gluten free fried pakora. Thank you so much for this recipe😋

      Reply
    14. Marilla says

      September 07, 2020 at 11:14 pm

      Hi Nicky, can i bake in the oven instead of frying? i thought of using the same spices but substituting your crispy wing batter for the oven bake method?
      I've actually never fried anything in 30 years of living in my own place. i don't like the idea of the calories or mess and what do you do with the oil afterwards? It seems a waste. 🙂

      Reply
      • Nicky Corbishley says

        October 01, 2020 at 3:00 pm

        Hi Marilla, I haven't tried them baked unfortunately. Frying these pakora makes them very crunchy, so I expect they wouldn't be as crunchy if baking.
        If I was going to do it, I'd place on a lined baking tray in a single layer, drizzle with oil (or use spray oil) and bake for approx 20 minutes at 200C/400F until cooked all the way through.
        As I said, I haven't tried it this way, so can't promise they'll work out, but I'll update the recipe if I do (If you try it, please let me know how it goes :-)_

        Reply

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