Chicken Pakora Restaurant Style Recipe

Chicken tenders are marinated same as other pieces to make Tandoori chicken and then battered and deep fried

When you bite into a Pakora at a restaurant, you can taste the tangy ness of Tandoori chicken and the red color.

Here, I have streamlined the marinate used in Tandoori Chicken Recipe to make Pakora.

Ingredients

Marinate

1. Ground cumin: 2 teaspoon

2. Salt: 1 teaspoon

3. Fresh lime juice: 1 Tablespoon

4. Minced Garlic: ½ teaspoon

5. Ground Cayenne pepper: 1 teaspoon

6. Degi Mirch or Hungarian Paprika: 1 Tablespoon

7. Fresh ginger minced: 1 teaspoon

8. Nutmeg: ¼ teaspoon

9. Water: 1 Tablespoon

10. Chicken (skinless): 1 Pound.

I like Chicken breast cut in to about equal size 12 to 16 pieces. In American Grocery stores, you can buy 1 ounce chicken tenders. Chicken tenders work very well in this recipe.

Batter

1. Besan: ¼ cup

2. Cumin seeds: 1 teaspoon

3. Salt: ½ teaspoon

4. Ground Cinnamon: ¼ teaspoon

6. Ground cloves: ¼ teaspoon

7. Baking soda: ¼ teaspoon

8. Water ½ cup

Method

Marinate

1. Toss all the items together in a glass or stainless steel bowl. Mix well and cover. Marinate in refrigerator about 4 hours or over-night.

Batter

1. Mix all dry ingredients.

2. Add water and make batter

3. Let the batter rest for about 30 minutes.

Deep Frying

Preheat deep fryer to 350º F

We will fry the chicken twice. First for 4 minutes. After all the chicken has been fried. We will let it rest for about 20 minute minimum. In the restaurants, you wait till an order is received.

Make sure that the deep fryer is at 350º F and then re-fry the chicken for 3 to 4 minutes again.