✨ Introduction of Chicken Pakoras
Chicken pakoras are the ultimate desi comfort snack. Juicy chicken pieces are marinated in warming spices, coated in a gram flour batter, and deep-fried to crispy perfection. Whether you’re serving them for iftar, tea time, or an impromptu get-together, they never disappoint.
Unlike the usual vegetable pakoras, these protein-rich bites bring bold flavor and crunch in every bite. They go very well with a cup of hot chai, ketchup, or mint chutney. This quick and foolproof recipe will have golden pakoras on your table in under an hour.
✅ Quick Recipe Overview
| Prep Time | Marin Time | Cook Time | Total Time | Servings | Difficulty | Spice Level |
| 15 mins | 20 mins | 15 mins | 50 mins | 4–6 | Easy | Medium |
Ingredients of Chicken Pakoras
For the Chicken Marinade:
* 500g boneless chicken (cut into small bite-sized cubes)
* 1 tbsp ginger-garlic paste
* 1 tsp red chili powder
* ½ tsp turmeric powder
* ½ tsp garam masala
* 1 tsp crushed coriander seeds
* 1 tsp cumin powder
* 1 tsp lemon juice
* Salt to taste
For the Batter:
* ¾ cup gram flour (besan)
* 2 tbsp rice flour or cornflour
* 1 green chili, finely chopped (optional)
* 1 tbsp fresh coriander or mint, chopped
* ½ tsp baking need soda
* Water (as needed to form thick batter)
For Frying:
* Oil for deep frying
Detailed Instructions of Chicken Pakoras
1. Marinate the Chicken
* Combine the chicken and all of the marinade ingredients in a bowl.
* For a deeper flavor, marinate in the refrigerator for up to two hours, but cover and leave for at least 20 minutes.
2. Prepare the Batter
* Add gram flour, rice flour, chopped chili, herbs, and baking soda into the marinated chicken.
* Gradually add water, mixing to coat the chicken in a thick batter. It should cling to the chicken without being too runny.
3. Heat the Oil
* A deep pan with hot oil over medium heat is required.
* Drop a small amount of batter to test—if it rises and sizzles, the oil is ready.
4. Fry the Pakoras
* A few at a time, drop pieces of battered chicken into the oil.
* Fry until golden brown and crispy, stirring occasionally, 5 to 6 minutes.
* Use a slotted spoon to scrape out extra oil, then set on paper towels to drain.
Serving Suggestions
* Serve hot with mint chutney, imli (tamarind) sauce, or ketchup.
* For a zesty touch, serve with lemon wedges and sliced onions on the side.
* Pair with chai for a cozy snack, or make it a star at your next iftar spread.
Nutritional Info (Per Serving – Approx.)
| Nutrient | Amount |
| Calories | 280–320 kcal |
| Protein | 20g |
| Carbohydrates | 14g |
| Fat | 18g |
| Fiber | 2g |
Final Thoughts
Chicken pakoras are crispy, crave-worthy, and so simple to make with pantry staples. Once you try this homemade version, you’ll never need to order them out again. Perfectly spiced and irresistibly crunchy, they’re a guaranteed hit for tea time, iftar, or anytime munchies.
