Easy Chicken Pakora Recipe – Served with Indian green chutney and raita yogurt sauce. A simple (and gluten-free) chicken nuggets recipe with an exotic taste!
Indian chicken nuggets recipe?
India is a diverse country with a wide range of culinary traditions. Each region has its own style of cooking, along with a collection of recipes … many of which cannot be found anywhere else in the world.
Some of the most unique recipes in India are made on the street. From pop-grain salads to hearty foam pastries, you can find all kinds of exciting foods to try along the busy streets and open-air markets.
Pakora is a snack that can be found across India as well as other parts of Asia. When most people in the West see Chicken Pakora for the first time, they immediately think of fried chicken nuggets.
Chicken pakora is very popular indeed, and is similar to chicken nuggets in that it is made from pieces of chicken that are dipped in breadcrumbs and then fried.
A good chicken pakora recipe, however, offers a dynamic flavor with spice, is gluten free made from chickpea flour and is mostly served with green chutney and or Raita yogurt sauce for diving.
It should also be mentioned that pakora doesn’t always include chicken. In fact, most of the pakora found on the streets of India is made with vegetables, so it is more like fried vegetable donuts (or vegetarian tempura) than nuggets.
Easy chicken pakora for home cooks
Although there are many complicated pakora recipes online that have hard-to-find ingredients, hard to find at least here in the US, today I’m sharing my simplified, home-cooked version.
Let me be clear … There are still a few ingredients in this recipe, including deep-frying and making two sauces. I don’t want to mislead you.
However, this process is still a lot easier than traditional Indian pakora recipes without sacrificing taste or texture.
Plus, most of the ingredients (like the condiments) are pantry staples that you will likely have on hand if you cook regularly.
I think you will find that our Easy Indian Chicken Pakora with Green Chutney and Raita is fun and satisfying, and even better to eat!
The chicken pieces are ultra-crispy on the outside, tender on the inside and brimming with exotic flavors.
The two sauces offer both the option of lightening the pakora with spicy and herbaceous green chutney and of cooling it with Raita yoghurt sauce.
Who Should Make This Chicken Pakora Recipe?
If you’ve eaten Chicken Pakora at your favorite Indian restaurant and never thought it would be possible to make it at home …
When you feel like trying something new in the kitchen, everyone goes crazy …
Or if you love fried chicken (or chicken nuggets) and want to spice things up …
This is the recipe for you!
Our chicken pakora recipe requires very little prep time and very little skill.
You only need:
- A large saucepan for frying
- A cooking thermometer
- A mixer to puree both sauces
- A decent spice rack
- And a spirit of adventure to do something exciting!
Kashmiri Chile is added to color and flavor the dough. If you can’t find it, you can use a mixture of paprika and cayenne pepper.
Garam Masala is a common Indian spice blend that should be on the spice rack in your local market. However, you can also make your own garam masala at home!
Chickpea flour (or garbanzo bean flour) would most likely be found with the other wheat flour alternatives in the baking area. Also look for Gram Flour or Besan Flour. They are all made from a similar type of legume.
Check out the recipe card below to learn how to make a simple chicken pakora recipe. Enjoy!
The Dip Sauces: Green Chutney and Raita Recipe
You don’t have to make these dipping sauces to enjoy the Chicken Pakora recipe.
However, they are very easy to whip in the blender and add a lot to the overall experience and taste.
If all you want to do is make a sauce, I would personally go for the green chutney. The lively taste of pureed coriander, mint, ginger and lemon really highlights the heavy, spicy essence of the pakora breading.
Just pay attention to the spice levels … My family loves both the Chicken Pakora and the Green Chutney, which are very spicy. However, you can turn down the heat in either or both of these recipes.
frequently asked Questions
Gluten-free pakora recipe?
Why yes, this recipe is gluten free!
Since we only use chickpea flour, these chicken nuggets are completely safe for people with gluten intolerance.
Leftovers and freezing
Any type of roast chicken tastes best when eaten fresh. However, this Chicken Pakora keeps remarkably well in the refrigerator for a few days. Reheat it in the oven to make the bread crispy again.
You can freeze the leftovers after cooking. Place them in an airtight container and freeze them for up to 3 months.
When they’re ready to serve. Thaw the chicken pakora, then heat it in a 350-degree oven for 8-12 minutes.
Ingredients hard to find?
As mentioned earlier, you will likely have most of the condiments in your pantry. And most of the other ingredients are easy to find in the supermarket.
The only items that may be considered hard to find are:
- Ground Kashmir Chile
- Garam Masala
- Chickpea flour
All three of these ingredients can be found online. (Links in recipe below.) However, if you have a grocery chain in your city with a good international section, you should be able to find it.
More Indian inspired recipes
Easy Chicken Pakora Recipe
Easy chicken pakora recipe, served with Indian green chutney and raita yogurt sauce! A simple chicken nuggets recipe with an exotic taste!
Servings: 6th
For the raita sauce
- 1 Cup Greek-style natural yogurt
- 1/4 Cup chopped onion
- 2 tablespoon Lemon juice
- 1-2 tablespoon Granulated sugar
- 1 tablespoon chopped coriander
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
For the green chutney
- 1 great Bunch of coriander (Stems and leaves)
- 1/4 Cup chopped onion
- 3 tablespoon fresh mint leaves
- 3 tablespoon fresh lemon juice
- 3 tablespoon Greek-style natural yogurt
- 1/2 – 1 quite Serrano pepper, Trunk removed
- 2 Cloves garlic
- 1 customs Piece of fresh ginger
- 1/4 teaspoon salt
Marinate the chicken pakora: Prepare a large mixing bowl. Add the chicken pieces, salt, all the spices, egg whites, lemon juice, and coriander. Mix well for coating and leave to rest for at least 10 minutes. (If you are sensitive to spices, use only 1/2 – 1 teaspoon of cashmere chilli.)
Meanwhile, place a large saucepan over medium heat. Add a cooking thermometer to the side of the pot. Then pour in 1 1/2 – 2 inches of high temperature cooking oil. Wait for the temperature to rise to 350-360 degrees F.
Make the dipping sauces: Set up a blender. Start with the raita and put all the ingredients in the blender. (Start with 1 tablespoon of sugar, then add more if needed.) Cover and puree until smooth. Pour the raita into a bowl and refrigerate until ready to use.
Next, put all of the green chutney ingredients in the blender. (The blender jar doesn’t need to be washed in between.) Add the entire bunch of cilantro, stems, and everything. If you are sensitive to spices, use only half of the serrano pepper and remove the kernels. Pour 1/4 cup of water. Cover and mash until smooth. Place the green chutney in a bowl and set aside.
Prepare the chicken for roasting: When the oil is near 350-360 degrees F, use a spoon to mix the chickpea flour into the chicken and marinade. Mix well. Then mix in 1/4 – 1/3 cup of water to loosen the batter. Be careful not to add too much water. It should be thick and pasty so that it sticks well to the chicken.
- Roast the chicken: Prepare a holding plate lined with paper towels. In 3-4 small batches, carefully drop the coated chicken pieces one by one into the hot oil. Use a spider skimmer to flip each piece instantly so it doesn’t stick to the bottom of the pot. Once you have at least a quarter of the chicken in the pot, cook the chicken pakora for 3-4 minutes until it turns a rich golden brown color. Use the skimmer to move the chicken pakora onto the holding plate. Then repeat with the remaining batches.
Serve warm with both dipping sauces on the side.
If you want to cook it an hour or two before serving, you can turn the oven on the lowest setting (usually around 175-200) and put the chicken in the oven to keep it warm and crispy.
Gluten free! Since Chicken Pakora is made with chickpea flour instead of wheat flour, this recipe is completely gluten-free.
Portion: 8thPiece, Calories: 305kcal, Carbohydrates: 22ndG, Protein: 28G, Fat: 9G, Saturated fatty acids: 2G, Cholesterol: 67mg, Sodium: 1144mg, Potassium: 697mg, Fiber: 3G, Sugar: 8thG, Vitamin A: 409IE, Vitamin C: 14thmg, Calcium: 89mg, Iron: 2mg
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