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Wednesday, 2 December 2015

Chicken Pakoras

 Punjabi fried chicken! Chicken pakoras

Everyone loves fried chicken! This is my take on it. My mum was making vegetable pokoras which were amazing. I will post the recipe at a later date. I adapted her recipe I making these for the first time. They were a hit and I will definatedly be making these again. I will play around with the flavours and add another version. 

2 chicken breast fillets, cut into bite size pieces
2 cloves garlic
1 inch piece fresh ginger, chopped roughly
2 green chillies, chopped
Juice from ½ lemon
1 tsp salt
2 tsp garam masala
1 tsp cumin seeds (crushed)
1 tsp red chilli powder
100g gram flour
Handful of coriander, chopped
Handful of baby spinach leaves
1 medium onion, thinly sliced
Vegetable oil for deep frying


  1. Place the garlic, ginger, green chillies, lemon juice, garam masala, cumin seeds, chilli powder, dmini food processor blend to a paste.
  2. Place chicken in a bowl and add the paste, mix in  and let it marinade for 30 minutes (longer if you can).
  3. Heat up the oil in a karahi/wok to a medium heat
  4. Add the freshly chopped coriander, spinach, onion and add the gram flour. 
  5. Mix together using one hand.
  6. Add a water a little at a time as required to ensure the chicken is coated in a thick batter.
  7. Test your oil is hot enough by dropping in a little batter into the oil. If it browns and rises immediately then its goof to go. 
  8. Place the pieces of chicken batter into the oil, one at a time and fry until crisp and golden brown. (If you want make one first to check the flavours and adjust according to your taste)
  9. Move the pakoras around, be careful not to overcrowd the karahi.
  10. Once golden brown and crisp remove from the oil and set on some kitchen paper.
  11. Enjoy

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