Member recipe

Chicken Pakora

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Cooking time

Prep: Cook: 30 minutes

Skill level

Easy

Servings

Serves 4

Hot spicy chicken marinated with zing of lemon then deep fried in a batter for a crispy shell

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Ingredients

  • 5 chicken thigh fillets, trimmed & chopped into bite size pieces
  • 2 cloves garlic
  • 3cm piece fresh ginger, chopped roughly
  • 2 green chillies, chopped
  • Juice from ½ lemon
  • 1 tsp salt
  • 2 tsp garam masala
  • 1 tsp cumin seeds (crushed)
  • 1 tsp red chilli powder
  • 2 tsp dried fenugreek leaves (kasoori methi)
  • 100g gram flour
  • 100g gram flour
  • Water (if required)
  • Rapeseed oil for deep frying

Method

  1. Place the garlic, ginger, green chillies, lemon juice, garam masala, cumin seeds, chilli powder, dried fenugreek leaves into a pestle and mortar and blend to a rough paste.

  2. Place chicken in a bowl and add the paste, mix to marinade and leave for at least 20 minutes - the longer the better.

  3. Heat up the oil in a karahi or wok to a medium heat

  4. Into the marinated chicken sprinkle in the freshly chopped coriander and then sieve in the gram flour. Mix together using your hand.

  5. Add a small amount of water if required to ensure the chicken is coated in a thick batter.

  6. Test your oil is hot enough by dropping in a little batter into the oil. If it browns and rises immediately then it is ready. Very carefully place the pieces of chicken into the oil one at a time and fry until crisp and golden brown.

  7. Using a slotted spoon move the pakora around, be careful not to overcrowd the karahi.

  8. Once golden brown and crisp remove from the oil and set on some kitchen paper

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