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Chicken Pakora in a serving tray with sliced onion, coriander, a lemon wedge and pink pakora sauce.
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Chicken Pakora (Indian Takeaway / Kebab Shop Style)

A kebab shop classic, this Indian takeaway chicken pakora recipe is perfect for a starter or side dish. Serve it with pink pakora sauce for a faithful Indian restaurant recreation!
Course Side Dish, Snack, Starter, Appetiser, Accompaniment
Cuisine Indian, Kebab Shop, British Indian, Scottish Indian
Keyword air fried chicken, glasgow pakora, paroka, chicken pakora
Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 50 minutes
Total Time 1 hour
Servings 12 pieces

Equipment

  • 1 Deep Fryer

Ingredients

Marinade

  • 1/4 teaspoon basaar style curry powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/8 teaspoon chilli powder
  • 1/4 teaspoon dried fenugreek leaves
  • 1/8 teaspoon turmeric powder
  • 1/2 teaspoon sea salt
  • 1 generous teaspoon garlic & ginger paste
  • 1/4 teaspoon mint sauce
  • 1/4 teaspoon tamarind paste
  • 1 teaspoon sunflower oil
  • 2 teaspoons water
  • 2 large skinless, boneless chicken breast fillets, each sliced into 5-6 strips (or equivalent mini chicken fillets) 300g total weight

Pakora

  • 8 tablespoons gram flour
  • 6 tablespoons plain flour
  • 1 generous teaspoon beetroot powder
  • cold water as required
  • Oil for deep frying
  • 1/2 small onion, thinly sliced
  • 1 small handful fresh coriander, finely chopped
  • lemon wedges to serve

Instructions

Marinade

  • In a large bowl, add 1/4 teaspoon basaar style curry powder, 1/2 teaspoon cumin powder, 1/2 teaspoon coriander powder, 1/4 teaspoon garlic powder, 1/4 teaspoon paprika, 1/8 teaspoon chilli powder, 1/4 teaspoon dried fenugreek leaves, 1/8 teaspoon turmeric powder, 1/2 teaspoon sea salt, 1 generous teaspoon garlic & ginger paste, 1/4 teaspoon mint sauce, 1/4 teaspoon tamarind paste, 1 teaspoon sunflower oil and 2 teaspoons water. Mix well until combined. Add 2 large skinless, boneless chicken breast fillets, each sliced into 5-6 strips (or equivalent mini chicken fillets) and mix well until evenly coated. Cover and set aside in the fridge for 1 hour, or ideally overnight.

Pakora

  • Heat oil for deep frying to 180C. In a separate large bowl, add 8 tablespoons gram flour, 6 tablespoons plain flour and 1 generous teaspoon beetroot powder. Mix briefly, then add cold water as required to form a thin paste. Dust the marinated chicken with a little more plain flour and mix well. Add the marinated chicken pieces to the prepared paste and mix well until the chicken is coated. The mix will appear patchy around the chicken, but will seal and form a crispy crust upon hitting the hot oil.
  • Carefully drop the coated chicken pieces into Oil for deep frying. Fry for about 3-4 minutes, turning occasionally, until the chicken is just cooked through. Remove the pakoras from the oil with tongs or a slotted spoon and set aside on a plate. At this stage, the pakoras can be finished immediately, or set aside to cool completely and stored in the fridge until required.
  • To finish the pakoras, heat oil for deep frying to 180C. Carefully drop the chicken pakora pieces into the hot oil and fry for 2-3 minutes, until heated through and crispy. Remove from the oil with tongs or a slotted spoon and arrange on a serving plate. Garnish with 1/2 small onion, thinly sliced and 1 small handful fresh coriander, finely chopped and serve with pink pakora sauce and lemon wedges.

Notes

Cooked chicken pakora keeps well for up to 2 days in the fridge.  Reheat in hot oil (180C for 2 minutes, or at 200C in an oven or airfryer for 8-10 minutes).
Beetroot powder gives a delicious vibrant red colour to fried chicken pakora.