Recipe – Chicken Pakoras

I am slightly in love with M&S chicken pakoras, they are just gorgeous little bites of spicy, crispy chicken. At around £2 for 4 bite sized bits they are not cheap, plus I do not know where the chicken has come from, it could be any old broiler bird for all I know.

With this in mind I set myself the challenge of making my own pakoras, using meat from our local farm shop. The ingredients listed on the packaging seemed pretty straightforward, so with no further ado, I give you my version of chicken pakoras.

Chicken Pakora – feeds 2


2 Chicken breasts cut into bite size chunks
1 cube of garlic/ginger paste
12 curry leaves crushed fine
50g gram flour
1tsp each of turmeric, paprika, fenugreek, smoked paprika
Pinch of hot chilli powder
pinch of salt
juice of 1/2 a lemon
2 tbsp rapeseed oil (I use a chilli infused one)

Mix all of the above ingredients to make a thick batter/marinade. You may need to add a little water. Put the chicken in the marinade and leave to marinate in the fridge for at least 4 hours.

pakora marinade

Take it out of the fridge 20 – 30 mins before you want to start cooking. I baked mine in the oven, 30 mins @170c (fan) but you could grill them or cook them in a frying pan.

pakora baked oven chicken

We had ours with a naan bread and aloo sag. They would also be good in a corn wrap or chapatti with some salad and salsa or raita.



  • wendy bareham


    I too am slightly in love with these pakoras , anyway just made them and they were delicious ( I used plain flour as I didn’t have any gram flour ) does the gram flour add a different flavour ? They err good but not quite the same , any ideas ? Xx
    Thanks xx

    • sandi

      Hi Wendy, Glad you liked them. The gram flour gives a slight earthy/nutty taste. Plain flour is just fine to use. I used gram as the recipe I was trying to replicate had it in.

    • sandi

      I have never tried to do either, freezing them in the marinade would be fine. I am not sure how the coating would cope with frying then freezing and then defrosting, it might go soggy. Let me know if you try it.

  • APKun

    Can you use powder ginger and garlic instead of paste? Jazakallah for both sisters for this website- you both are an inspiration!

    • sandi

      I am guessing you could, I do not use the powder myself so you would have to play with quantities yourself to see how much is needed.

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