Chicken Pakoras

Name: Chicken Pakoras
Cuisine: Indian
Ingredients: 250 gm Boneless chicken, cut into bite-size pieces (I used breast fillet): Around 250 gms; For marinade:; 2 tsp Red Chilli powder; 1/2 tsp Pepper powder; 1/4 tsp Turmeric powder; 1 tsp Garam Masala; 1-2 Green chilli, finely chopped:; 5-6 Curry leaves, finely chopped; 2 Tbsp Ginger garlic paste; 1 Tbsp Lemon juice; to taste Salt; 1/2 tsp Fennel seeds/Shahi Jeera/Perumjeerakam; 1/2 Onion thin long slices; handful Cashew; as needed Besan/Gram flour/Kadalamavu; 2 tbsp Cornflour; Oil to fry

Remya @cook_7836838

Chicken Pakoras

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Ingredients

250 gmBoneless chicken, cut into bite-size pieces (I used breast fillet): Around 250 gms
For marinade:
2 tspRed Chilli powder
1/2 tspPepper powder
1/4 tspTurmeric powder
1 tspGaram Masala
1-2Green chilli, finely chopped:
5-6Curry leaves, finely chopped
2 TbspGinger garlic paste
1 TbspLemon juice
to tasteSalt
1/2 tspFennel seeds/Shahi Jeera/Perumjeerakam
1/2 Onion thin long slices
handfulCashew
as neededBesan/Gram flour/Kadalamavu
2 tbspCornflour
Oil to fry

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Steps

1

Mix all ingredients under 'For marinade' section and coat chicken pieces with this mixture. Set aside for an hour.
2

Add the sliced onions, cashews and a sprig of curry leaves to the mixture. Sieve gram flour and cornflour into this and make into a smooth paste, adding a little water. The batter should neither be too runny nor too thick, so add only enough water to bind the ingredients into a good consistency batter
3

Heat oil in a pan and add spoonfuls(use a tablespoon) of mixture, spacing out each pakora so that they don't stick to each other. Fry until golden brown on the outside. The time taken for the pakoras to brown should be enough for the chicken to be cooked.
4

Serve hot with ketchup/ a dip of your choice. We had ours with some spicy Peri-peri sauce. :)