CHICKEN PAKORA | STREET STYLE CHICKEN PAKORA | CRISPY CHICKEN PAKODA

Chicken Pakora | Street Style Chicken Pakora | Chicken Pakoda | Crispy Chicken Pakora | Easy and Tasty Chicken Pakora | Spicy Chicken Pakora | Restaurant Style Chicken Pakora
Ingredients for Chicken Pakora:
(Tsp- Teaspoon; Tbsp- Tablespoon )
Chicken - 500 gms (curry cut/small pieces with bones)
1st Marination:
Turmeric powder - pinch
Red Chilli Powder-1 tsp
Kashmiri Chilli Powder-1.5 tsp
Coriander Powder-1 tsp
Cumin Powder- 1/2 tsp
Garam Masala Powder- 1/2 tsp
Whisked curd/yogurt- 1 tbsp (after straining water)
Ginger Garlic paste- 1.5 tsp
Lemon juice- 2 tsp
Salt-1 tsp
Food color- pinch (optional)
2nd Marination:
All Purpose Flour (Maida)- 1.5 tbsp
Cornflour-1.5 tbsp
Egg (small), whisked- 1
Just before frying:
Rice Flour - 1.5 tbsp
Oil- for deep frying
Preparation:
Take curry cut (small pieces) of chicken with bones and add all the ingredients for 1st marination. Give a mix and then add the items for the 2nd marination.
Cover & set aside in the refrigerator for an hour.
Just before frying mix in the rice flour for extra crispness.
Process:
Heat oil for deep frying in a kadhai/pan till medium hot.
Drop the battered pieces of chicken for frying side by side to not crowd the pan.
Fry on medium heat and do not stir for 1 min.
Now flip the pieces and reduce the heat to low.
Fry the pieces for a total of 7-8 mins alternating between low and medium heat to fry uniformly till crisp
Fry the rest in the next batch. This time fry for 6-7 mins alternating between low and medium heat till crisp.
Serve as a starter or appetizer.
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