Crispy Chicken Pakora with Green Chutney

Ready in

100 mins

Cuisine

Indian · Pakistani

Prep Time

80 min

Cook Time

20 min

Serving

4-5 People

Difficulty

Medium

Calories / Serving

~450 kcal

Spicy Level

Recipe by N/A on YouTube
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Measurements
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All Ingredients

For Chicken Preparation

All Ingredients

For Chicken Marinade

All Ingredients

For Green Chutney

All Ingredients

For Frying

Step-by-Step Instructions

Follow each step to make the recipe successfully.

  1. Clean the Chicken

    Take 1 kg of chicken. Add 1 tbsp ginger & garlic paste, 1 tsp salt, and 1 tbsp vinegar to the chicken. Mix thoroughly by hand. Add enough water to submerge the chicken and let it sit for . After , wash the chicken and drain it in a strainer for another to remove excess water. Cut slits into the chicken legs.

  2. Marinate the Chicken

    Transfer the drained chicken to a bowl. Add 1/2 tbsp salt, 1 tsp turmeric powder, 1/2 tbsp red chilli powder, 1/2 tbsp paprika powder, 1 tbsp coriander powder, 1 tbsp cumin powder, a little caraway seeds, 1 tsp chilli flakes, juice from 1/2 lemon, 2 tbsp yogurt, 2 finely chopped green chillies, finely chopped cilantro, a little dried fenugreek (rubbed), a little whole coriander seeds (rubbed), 2 tbsp cornflour, 1 egg, 2 tbsp gram flour (basan), 1 tbsp ginger & garlic paste, 1 tsp garam masala powder, 1 tbsp oil, a little orange food color, a little red food color, and 1 tsp whole white cumin seeds. Mix all ingredients thoroughly until the chicken is well coated. Ensure there isn't too much gram flour coating. Cover the bowl and let the chicken for .

  3. Prepare Green Chutney

    While the chicken is , prepare the green chutney. In a blender, add chopped cilantro, mint leaves, 2 garlic cloves, 1 green chili, 1 small chopped tomato, 1/2 tsp salt, a little whole white cumin seeds, a little onion, 1 tbsp lemon juice, and 1 tbsp yogurt. Blend until smooth.

  4. Add Baking Soda and Rest

    After the chicken has for , add a little baking soda to the chicken mixture. Mix it in well. Cover and for before frying.

  5. Fry the Chicken Pakora

    Heat cooking oil in a pan on high heat, then the heat to medium. Carefully place the chicken pieces into the hot oil. Do not overcrowd the pan. Do not turn the chicken immediately; wait until it is slightly cooked on one side to prevent the coating from coming off. Fry the smaller chicken pieces for about until golden brown and cooked through. Chicken legs will take longer, approximately , to cook completely. Once fried, remove the chicken pakora and hold them with tongs to drain excess oil.

  6. Serve

    Serve the hot and crispy chicken pakora with the prepared green chutney or any other sauce of your choice.

Before You Cook

Helpful details before you start
Ingredient SubstitutionsMissing something? View suitable alternatives.
View 7 swaps

  • No Garlic (fresh)?

    • 1/4 tsp garlic powder (per clove)
    • 1/2 tsp garlic granules (per clove)

  • No Lemon juice?

    • Lime juice (1:1)
    • 1/2 the amount white vinegar — In dressings, savory dishes.

  • No Yogurt?

    • Sour cream (1:1)
    • Buttermilk (1:1, slightly thinner result)

  • No Cilantro?

    • Flat-leaf parsley (1:1, milder)
    • Fresh mint (in chutneys, salads)

  • No Egg?

    • 1 tbsp ground flax + 3 tbsp water (rest 5 min) — Per egg, best in baking.
    • 1/4 cup unsweetened applesauce — Per egg, in sweet baked goods.
    • 1/4 cup silken tofu, blended — Per egg.

  • No Garam masala?

    • 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom

  • No Onion?

    • 1 tbsp onion powder (per medium onion)
    • 3 tbsp dried minced onion
    • Shallots or leeks (1:1)
AllergensThis recipe contains eggs and dairy.
eggsdairy

Plan Ahead

Complete this step earlier to save time later.

  • Add Baking Soda and Rest1 hour

    After the chicken has marinated for 1 hour, add a little baking soda to the chicken mixture. Mix it in well. Cover and let it rest for 2 minutes before frying.

    View Step 4

Variations

Simple ways to adapt this recipe.

  • You can add rice flour for extra crispinessCustomise
  • Black pepper powder can be

    Black pepper powder can be added to the marinade for a different flavor profile.

  • If lemon juice is unavailableIngredient swap

    Vinegar can be used as a substitute.

Helpful Tips

Small details that can improve the final result.

  • Cooking tipIf Your Chicken Remains Raw After Frying

    You can par-boil it in a little water until the water dries out before marinating.

  • TipDo Not Turn the Chicken

    Do not turn the chicken immediately after adding it to the hot oil, as this will cause the coating to come off. Wait until it's slightly cooked on one side.

  • TipChicken Legs Take Longer to

    Chicken legs take longer to cook than smaller pieces, so adjust frying time accordingly.

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