Chicken Pakoda

Name: Chicken Pakoda
Yield: 2 servings
Cuisine: Indian
Ingredients: 250 gms Chicken pieces (with bone & boneless); 2 tsp Ginger-Garlic paste; 1/2 tsp Turmeric powder; 1 tsp Red chilli powder; as per taste Salt; 2 tsp Tandoori Chicken masala; 1/2 tsp Coriander powder; 1/4 tsp garam masala; 1 Egg; as per required Rice flour for coating; as per required Oil for deep frying

Pranjal Kotkar @PUK260176

19/4 Sagar sannidhaya Rahiwasi Chawl, Mahim Causeway, Mum-16.

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#chickenpakoda

I have recreated this from original recipe, 'Chicken pakoda' by Cookpad Author Susmita Patnaik with little changes.
Very Tasty 😋👌👌
Thank you for sharing this Tasty, Crispy and Juicy recipe. 😊

#cooksnap
#chickenpakoda

Pranjal Kotkar @PUK260176

19/4 Sagar sannidhaya Rahiwasi Chawl, Mahim Causeway, Mum-16.

#cooksnap
#chickenpakoda

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Ingredients

2 servings

250 gmsChicken pieces (with bone & boneless)
2 tspGinger-Garlic paste
1/2 tspTurmeric powder
1 tspRed chilli powder
as per tasteSalt
2 tspTandoori Chicken masala
1/2 tspCoriander powder
1/4 tspgaram masala
1Egg
as per requiredRice flour for coating
as per requiredOil for deep frying

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Steps

1

First of all, wash the Chicken pieces with water. Then marinate Chicken with Ginger-Garlic paste, Turmeric powder, Red chili powder, Salt, Tandoori Chicken masala, Coriander powder, garam masala, and Egg. Mix well.
Marinate for ½ hour.
2

Heat oil in a Kadai for deep frying. Keep the gas on low-medium flame.
Coat all marinated chicken pieces in rice flour.
3

Then deep-fry until crisp and golden brown from all sides
Drain excess oil on absorbent paper.
4

Serve hot Chicken Pakoda with chutneys, Tandoori mayonnaise, or sauce.