Made with AI
Classic Crispy Chicken Pakoda
Ingredients
- Boneless skinless chicken breast, cubed600 g
- Gram flour120 g
- Plain yogurt100 g
- Onion, thinly sliced100 g
- Vegetable oil, estimated absorbed amount40 g
- Ginger-garlic paste20 g
- Lemon juice30 g
- Green chili, finely chopped10 g
- Ground spices10 g
- Salt5 g
- Water60 ml
Instructions
- 1
Pat the chicken cubes dry with paper towels and place them in a large mixing bowl.
- 2
Add the plain yogurt, ginger-garlic paste, lemon juice, chopped green chili, ground spices, and salt. Mix thoroughly so every piece of chicken is coated.
- 3
Cover the bowl and marinate the chicken in the refrigerator for at least 30 minutes, or up to 2 hours for a deeper flavor.
- 4
Add the sliced onion and gram flour to the marinated chicken. Mix well, squeezing the onions lightly to release some moisture.
- 5
Add the water gradually while mixing until a thick, sticky coating forms around the chicken. The batter should cling to the pieces without dripping.
- 6
Heat the vegetable oil in a wide, heavy frying pan over medium-high heat. The oil is ready when a small drop of batter sizzles immediately.
- 7
Add the coated chicken in small batches, keeping the pieces separated. Shallow-fry for 4–6 minutes, turning occasionally, until crisp, deep golden, and cooked through to an internal temperature of 74°C.
- 8
Transfer the cooked pakodas to a wire rack or paper towels to remove excess oil. Allow the oil to return to temperature before frying the next batch.
- 9
Serve the Classic Crispy Chicken Pakoda immediately while hot and crisp.
