📝INGREDIENTS
- 500g chicken (bone-in pieces preferred for flavor)
- 2 tbsp oil (preferably sesame oil for authentic flavor)
- 1 onion – finely sliced
- 1 tomato – finely chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- ½ tsp turmeric powder
- 1 tsp red chili powder (adjust to spice preference)
- Salt – to taste
- Fresh coriander leaves – for garnish
🌶️ For Chettinad Masala (dry roast & grind):
- 1½ tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp black peppercorns
- 2–3 dried red chilies (spicy variety)
- 3–4 cloves
- 1-inch cinnamon stick
- 2 green cardamoms
- 1 tsp poppy seeds (optional)
- 2 tbsp grated coconut (fresh or dry)
👩🍳Recipe
- 1️⃣ Step 1 – Marinate the Chicken
- In a large mixing bowl, combine the chicken pieces with ginger-garlic paste.
- chopped green chilies, turmeric, red chili powder, coriander powder, cumin powder, salt, lemon juice,
and garam masala.
- Mix everything well using hands or a spoon so that the chicken is evenly coated with the spices.
- Cover and let it rest for at least 30 minutes (or up to 2 hours in the fridge) to absorb flavors.
- 2️⃣ Step 2 – Prepare the Coating Batter
- To the marinated chicken, add besan, rice flour, chopped coriander, and curry leaves.
- If using egg, add it at this stage – it helps in binding and keeping the pakoras soft inside.
- Now, add water slowly, little by little, and mix until all chicken pieces are coated with a thick,
sticky batter.
- The batter should not be runny.
- Consistency tip: The batter should stick to chicken pieces without dripping off.
- 3️⃣ Step 3 – Deep Frying the Pakoras
- Heat oil in a deep frying pan/kadhai on medium heat.
- To check readiness, drop a small bit of batter – it should sizzle and rise immediately.
- Carefully drop chicken pieces one by one, without overcrowding the pan.
- Fry on medium heat. Stir occasionally and fry until they turn deep golden and crispy on all sides.
- Use a slotted spoon to remove them and drain excess oil on paper towels.
- Repeat for remaining batter in batches.
- 4️⃣ Step 4 – Serve and Garnish
- Sprinkle some chaat masala on hot pakoras for extra zing.
- Serve hot with mint chutney, tamarind chutney, or tomato ketchup.
- Best enjoyed with hot masala chai, or as a party appetizer!