Chicken Pakoras
Bite-sized pieces of marinated chicken in a spiced gram flour batter, fried until crisp outside and juicy within. Ideal for iftar, tea time or rainy afternoons.
Ingredients
Equipment: Deep karahi or heavy pan, slotted spoon, mixing bowls, kitchen thermometer (optional), kitchen paper
Method
Put the chicken in a bowl with the ginger-garlic paste, lemon juice, chilli powder, turmeric, garam masala and 1 tsp of the salt. Mix well with your hands until every piece is coated.
Cover and leave to marinate in the fridge for 30 minutes. Do not marinate much longer, as the lemon juice will start to toughen the meat.
In a large bowl, whisk together the gram flour, rice flour, crushed coriander seeds, ajwain, chilli flakes, green chillies, fresh coriander, baking soda and the remaining salt.
Pour in the cold water gradually, whisking to a thick batter that coats the back of a spoon and falls in a slow ribbon. It should not be runny. Rest it for 5 minutes.
Add the marinated chicken, with any liquid left in the bowl, to the batter. Fold gently until each piece is evenly coated. If the batter is too stiff, add a spoonful of water.
Heat the oil in a karahi over medium heat to about 170°C. To test without a thermometer, drop in a small bit of batter: it should sink briefly, then rise and sizzle steadily.
Lower in 8 to 10 coated pieces one at a time, keeping them apart. Fry over medium heat, turning now and then, until deep golden and crisp, about 6 to 7 minutes.
Check one piece by cutting it open: the chicken should be white all the way through with no pink, or read 74°C in the centre. Lift out with a slotted spoon and drain on kitchen paper.
Fry the remaining chicken in a second batch, letting the oil come back to temperature first. For extra crunch, return all the pakoras to the hot oil for 1 minute at the end.
Sprinkle with chaat masala while still hot and serve straight away with chutney and lemon wedges.
Cooking tips
- Use thigh meat if you can. It stays juicy in hot oil, while breast meat dries out easily.
- Keep the oil at a steady medium heat. If it is too hot the batter browns before the chicken cooks; too cool and the pakoras turn greasy.
- Rice flour in the batter gives a lighter, crunchier crust than gram flour alone.
- Do not crowd the pan, as this lowers the oil temperature and makes the coating soft.
Substitutions
- Chicken breast can replace thigh; cut into slightly larger pieces and fry for 1 minute less.
- Cornflour can replace rice flour.
- If you do not have ajwain, use the same amount of cumin seeds.
- Lemon juice can be swapped for 2 tbsp of thick yogurt for a softer marinade.
Serve with
"Serve hot with mint-coriander chutney, tamarind chutney or ketchup, with lemon wedges and sliced onion rings on the side. They go well with doodh patti chai or a chilled glass of lassi."
Storage
"Cool completely, then keep in an airtight container in the fridge for up to 2 days. Uncooked marinated chicken should be fried within 24 hours."
Reheating
"Reheat on a tray in an oven or air fryer at 180°C for 8 to 10 minutes until crisp and hot throughout. Avoid the microwave, which makes the coating soft."
Nutrition per serving, estimated
Not shown for this recipe because it can’t be estimated reliably (for example, oil absorbed during deep frying varies a lot).
You might also cook
PakistaniChicken Karahi
Chicken cooked hard and fast in a wok-shaped karahi with tomatoes, green chilies and ginger. No onions, no cream, and ready in under an hour.
PakistaniChicken Biryani
Layers of long-grain basmati and a tangy, spiced chicken masala, steamed together until every grain stays separate. Made with potatoes and dried plums, the way many Karachi homes make it.
PakistaniMasala Omelette
The dhaba-style omelette: eggs beaten with onion, tomato, green chili and coriander, cooked thin and folded.
PakistaniChana Chaat
Tangy chickpea salad with potato, onion, tomato and tamarind chutney. The iftar favourite that works any afternoon.
Pakistani kitchen
PakistaniMutton Chops Masala (Pressure-Cooked Lamb Chops in Thick Onion-Yogurt Masala)
Mutton chops are marinated, pressure-cooked until soft, then finished in a thick, glossy masala that clings to the bone. A good Sunday dinner with naan or rice.
Tawa Naan (Soft Yogurt Naan Cooked on a Griddle)
Soft, bubbly naan made with yogurt and milk, cooked on a hot tawa or in the oven. A dependable flatbread for karahi, daal and kababs, no tandoor needed.
PakistaniChicken Corn Soup
A thick, gently peppery soup of shredded chicken, sweet corn and silky egg ribbons, in the style of Pakistani Chinese restaurants. Easy to make at home on a cold evening.
Kulcha (Oven-Baked Yogurt Bread with Nigella and Sesame)
Soft, fluffy round breads made with yogurt and milk, topped with nigella and sesame and brushed with butter. They bake in a hot home oven and go well with chanay, daal or any curry.