How to make Easy Crispy Indian Chicken Pakora

How to make easy Crispy Indian Chicken Pakora - These are the BEST Chicken Pakoras! Pakoras are Spiced Indian fritters that are golden, tender, crispy and delicious. They are a popular Indian Food sold by Indian Street vendors in South Asia and in Restaurants across the UK.

Read on for my top tips and tricks to make the crispiest and most tender chicken pakoras ever! If you love Pakoras, why not try How to make Crispy Aloo Pakora - Potato Bajia or Indian fish pakora - Quick and easy recipe.

Easy Indian Chicken Pakoras - What is a Chicken Pakora?

Chicken Pakoras are usually eaten as a snack or starter/appetiser. Sometimes they are served at breakfast too!

These spiced fritters from the Indian Subcontinent are also known as Pakoda, Bhajis, Bhajiya or Chops.

A popular Street Food all over South Asia and in Indian Restaurants all over the world - Pakoras make great starters, evening snacks and are even nice as a side dish. 

Pakoras are often made with Vegetables such as Aubergines, Onions or Potatoes.

I first made this Chicken version for a work event over 10 years ago. They were so popular that I had to make them time and time again! Essentially Chicken Pakoras are  like Indian Chicken Nuggets!

Pakoras are often served  on platters or in cones with Raita, Chutney and usually with Masala Chai.

Ingredients in Quick and Crispy Pakoras

Chicken Pakoras are actually made with very simple ingredients. You need the following ingredients to make them:

Chicken

This is the star ingredient of this dish. Use skinless boneless chicken pieces.

I have used chicken breast but you can use boneless chicken thighs or even bone-in chicken pieces.

Chickpea flour aka Besan Flour

This is commonly known as Gram flour and Besan in Indian stores.

It is made from dried chickpeas and is a staple in Indian cooking. The flavour is earthy and nutty.

Corn Flour & Rice Flour

Makes the Pakoras Light and Crispy. You can skip them if you don’t have have.

Garlic Paste, Ginger Paste, Green Chilli Paste

This trio goes into many indian recipes and it works well in the marinade here.

You can use fresh ginger, garlic and green chilli.

Or you can use frozen or pre brought ginger garlic paste in these chicken pakodas.

Salt

Brings all the flavours together.

Water

This is used to thin down the batter. You can use egg instead but I think water works better.

Oil

This is used for deep frying. You can use a vegetable oil or any oil with a high smoke point such as rapeseed, peanut oil, sunflower oil or canola oil.

Spice Powders

Red Chilli powder

Red Chili Powder adds a little heat. You can use Kashmiri Chili Powder, Cayenne Pepper or Paprika instead.

Turmeric powder

Adds an earthy flavour as well as a warm golden hue.

Cumin Powder and Coriander Powder

To add earthiness, aroma and flavour.

Lemon Juice

Adds balance and brings the flavours to life.

Fresh Coriander Leaves

A small amount of fresh Coriander tastes lovely in this recipe but it can be skipped if you don’t like coriander.

How to make crispy Chicken Pakora at Home

Full printable instructions in the recipe card at the bottom of the page.

Step 1 - Prep the Chicken

Clean and cut the Chicken into strips - around ½ inch thick and wide.

Step 2 - Pakora batter and frying

Place the Oil in a deep pan/pot or wok and turn the heat to medium high. 

Add Chicken to a large mixing bowl with Gram Flour. 

Add Corn Flour to the bowl.

Add Rice Flour to the bowl.

Add Spices, Salt and Lemon Juice to the bowl.

Add water bit by bit.

Note - At this stage, you will have a thick batter but it thins out as the chicken is added. You can however add 1 - 2 tablespoon extra of water if needed.

TIP -  If the batter seems too thin, add more chickpea flour. 

Mix chicken into chickpea flour batter with your hands or a large spoon.

Add chicken to hot oil and fry the chicken in small batches on medium-high heat for 5 - 7 minutes until golden brown and crispy on the outside.

TIP - Make sure that you are only frying a few at a time. This is especially important with Pakoras. Crowding the Oil means the temperature of the Oil drops right down means that you will get soggy steamed Pakoras instead of crunchy pakoras.

Remove with a slotted spoon.

Drain Chicken Pakoras on a rack over an oven tray or  on a plate lined with kitchen paper and continue cooking the remainder.

Keep cooked pakoras warm in a low oven (80C/GM½) on a rack set over a tray.

Variations for Easy Chicken Pakora Recipe

Pakoras can be made with anything you like. 

Vegetables

Almost any vegetables can be used instead of the Chicken. Here are some options -

Carrots or Parsnips - Grated

Potatoes - Any Potatoes will work. Slice into thin rounds.

Onion - Sliced into half moons.

Cauliflower - Finely chopped.

Broccoli, broccolini - Chopped finely.

Courgettes - Grated and excess liquid squeezed out.

Leafy Greens - Such as Spinach, Cabbage or similar, sliced finely.

Red or Yellow Peppers - Cut into small pieces.

Aubergine slices - Cut into medium thin slices,

Corn Kernals - Fresh, tinned or frozen.

*Note - You need around 5 heaped cups of Veg for the quantity of batter here.

Spices

Use any Indian Spices. Add a pinch of Garam Masala Powder, Chopped Curry Leaves or chopped Green chillies.

Sauces to serve with Chicken Pakora

Pakoras don’t necessarily need a sauce to accompany them because they are so flavourful.

However, they are typically served with cooling sauces though such as Mint, Coriander and Yoghurt Chutney, Ketchup or a Raita.

Mint and Yoghurt Sauce 

Combine a handful of Coriander with 10 Mint Leaves, 1 teaspoon Cumin Seeds, 2 tablespoon Lemon, ¼ teaspoon Sugar, Salt, 1 cup Plain Yoghurt in a blender and blend till smooth.

FAQS, Tips and Tricks

What are Pakoras made of?

Chicken Pakoras/Chicken Pakoda and Pakoras in general are made up of vegetables or meat coated in seasoned gram flour with fresh and dry spices such as Coriander, Fenugreek, Chilli and Turmeric. 

Pakoras come in many forms and they can be made with Potatoes, Onions, Aubergines, Corn, Paneer.

Are Pakoras unhealthy?

They are considered unhealthy because they are deep fried so eat in moderation or air fry/bake instead.

How to make Chicken Pakoras with Plain Flour

You can use a mixture of Plain Flour/All Purpose Flour and Corn Flour to make Pakoras. You can also use Plain Flour in place of Gram Flour if you prefer. 

How to make Chicken Pakoras with Rice Flour

Rice Flour makes these Pakoras extra crispy, so I do like to add it to the batter but you can skip it add just use Gram Flour or more Corn Flour instead.

Oil Temperature for Chicken Pakoras

When making Chicken Pakoras or indeed any Pakoras, oil temperature is very important.

Cold oil that hasn’t heated up properly will be a disaster for Pakoras as they will absorb all the oil up and be a soggy mess.

The oil should be hot and it is easy enough to test this.

If you add a bit of pakora batter to the oil, it should float up to the top quite quickly. If it comes up too fast, the oil is too hot and this can result in burnt pakoras with a raw inside.

Can Chicken Pakoras be Made Ahead?

The Pakora Batter can be made ahead. Both before or after the chicken is added. It will keep on the fridge overnight.

The batter will seperate slightly but once mixed together again, it is fine.

Pakora Batter on its own minus the Chicken, keeps well in the fridge for up to 1 week. 

Are Chicken Pakoras Healthy?

Chicken Pakoras are usually deep fried so they are not healthy but they can be air fried or oven baked for a healthier option.

Are Chicken Pakoras Gluten Free?

Yes most Chicken Pakoras are Gluten Free. If you are buying them from a vendor or restaurant, it is best to check with them first as they may add Plain Flour to the batter.

Are Chicken Pakoras Spicy?

This is entirely up to you. Spice levels can be adjusted according to your taste. In general they are not spicy. They have a hint of spice.

Should I pre marinade the Chicken for Chicken Pakoras?

Yes you can and my previous recipe was pre marinaded but I don’t think it is necessary.

If you do want to pre marinade, I would suggest adding some of the spices from the marinade to the chicken and setting aside for 1 hour before making the batter.

What goes in Chicken Pakora Batter?

As well as the Chicken, you will need to add Gram Flour. You can add Corn Flour and Rice Flour. I think these make the batter more crispy but it isn’t necessary.

Spice wise you can add whole or ground spices such as Coriander, Cumin, Fenugreek, Turmeric, Chilli, Garlic, Ginger.

You will need to add water slowly to the batter ensure that you use the correct quantity as it could get too thin. If the batter is too thick, add more water. If it is too thin, add more gram flour.

How do I make Chicken Pakoras in an Air Fryer?

To air fry the pakoras, add some baking paper to the inner basket and spray with oil.

Add Pakoras leaving space between each on.e

Air fry the for 5 minutes at 200 C/400 F.

Flip and air fry for another 1 - 3 minutes. 

Repeat with remaining chicken.

How can I make Chicken Pakoras in the Oven?

Preheat oven to Gas Mark 9/230C/450F.

Add chicken pakoras to a rack over an oven tray leaving plenty of space between pakoras. (Spray or grease with oil first). If you do not have a rack, just place in a lined oven tray.

Bake for 10 minutes each side.

Storage - How to store leftovers

Leftover Chicken Pakoras can be kept covered in the fridge for up to 3 days. To reheat, you can place them in the microwave or fry them again.

Can you freeze Chicken Pakoras?

Chicken Pakoras are best eaten fresh.

You can freeze them though. Cool completely, then place in a ziplock bag or airtight container for up to a month.

How to reheat Chicken Pakoras?

You can use the following 3 methods but make sure they are piping hot all the way through before serving. I would thaw them first and then:

Oven

You can reheat by baking in the oven at 190 C/Gas Mark/375 F 5 for 8 - 10 minutes.

Air Fryer

At 200 C/400 F for 7 - 8 minutes.

Deep Fry

Once thawed, deep fry for 2 - 3 minutes.

Microwave

In 30 second bursts till warmed through

What to serve with Crunchy Chicken Pakoras

Pakoras are often served with sauces such as Ketchup, Raita, Green Chutney, Mint Chutney, Sweet Chilli Sauce and often also a cup of Masala Chai.

You can also serve them with a pinch of Chaat Masala and a squeeze of Lemon Juice.

More Indian Street Food:

Indian Chicken Kebabs

Lighter Chickpea and Potato Chaat

Aloo Pakora

Fish Pakora

Samosa Chaat

Corn Chaat

Aloo Tikki Chaat

Papdi

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