Chicken Pakora

By Kitchen Sanctuary · 30 min

Ingredients

Instructions

1. Put the chicken pieces in a bowl.
2. Add the ginger, chilli, cumin, ground coriander, dried coriander leaf, chilli flakes and fenugreek. Mix to coat, cover and refrigerate for 30 minutes.
3. Heat the oil in a wok or heavy pan over medium heat, using enough oil to reach at least 3 inches deep but filling the pan less than half full.
4. Take the chicken out of the fridge and add the salt, garlic salt, gram flour, cornflour and baking soda.
5. Mix well, then add the water a little at a time until the batter is about as thick as heavy cream. You may not need all the water.
6. Test the oil by dropping in a blob of batter; it should sizzle and rise to the top.
7. Fry the chicken one piece at a time, in 2 batches so the pan is not crowded, for 4-5 minutes until golden brown and cooked through.
8. Keep the first batch warm in a low oven, about 130°C/250°F (fan), while the second batch cooks.
9. Put all the pakoras in a serving bowl and scatter with fresh coriander. Serve with sweet chilli sauce.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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