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
Ingredients
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)
Method
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.
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.
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.
8 Comments
Pam
Made these a couple of days ago! Very easy to make and were delicious 🙂
wendy bareham
Hi
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.
Wendy
Thanks. I’ll get some for next tim, maybe a bit more spice too …yum x
Serviceyards
Can you freeze the marinated Can you freeze the marinated chicken pieces and use as required with the batter before frying? Or can you freeze fried pakoras?
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.