• 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


  • STEP 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.
  • STEP 2
    Place chicken in a bowl and add the paste, mix to marinade and leave for at least 20 minutes - the longer the better.
  • STEP 3
    Heat up the oil in a karahi or wok to a medium heat
  • STEP 4
    Into the marinated chicken sprinkle in the freshly chopped coriander and then sieve in the gram flour. Mix together using your hand.
  • STEP 5
    Add a small amount of water if required to ensure the chicken is coated in a thick batter.
  • STEP 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.
  • STEP 7
    Using a slotted spoon move the pakora around, be careful not to overcrowd the karahi.
  • STEP 8
    Once golden brown and crisp remove from the oil and set on some kitchen paper

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