pakistani, indian•indulgent
Chicken Pakoray - Crunchy & Chatpatay
hese Chicken Pakoras are as great Chicken Pakoray should be - airy crispy crunchy on the outside, flavorful and feisty on the inside. They are also - like all our recipes - easy to make!
- Prep time
- 20 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3/4 lb chicken (roughly two smaller chicken breasts) (cut into 1 inch pieces)
- 1 tsp garlic paste
- 3/4 tsp salt
- 1.5 tsp soy sauce
- 3/4 tsp chili flakes
- 3/4 tsp chili powder
- 1 tbsp lemon juice
- 1 tsp kasuri methi
- 1 tsp coriander powder ((bhunna dhania or roasted coriander is lovely here if handy))
- 1/2 tsp cumin seeds
- 1/3 tsp ajwain (carom seeds)
- 1 minced green chili (use half if they're spicy)
- 2 tbsp chopped coriander/cilantro
- 1/2 tsp baking soda
- 1 tbsp rice flour
- 2 tbsp besan (chickepea flour)
Instructions
- 1
Mix your marinade ingredients into the chicken and set aside for 20 minutes.
- 2
Now add your dry mix and mix well, and slowly add in water 1 tbsp at a time (I usually use 3) until you have a coating like in the image. Please note it's not thick
- 3
Heat about an inch of oil in a pan and fry for a 3 minutes on each side or until deeply golden.
- 4
For optimal crunch drain them on a wire rack