Looking for a delicious new chicken recipe? Look no further than these crispy bites of heaven… Imagine tender pieces of chicken breast, marinated in a beautifully aromatic blend of spices, coated in the most gloriously golden, crispy batter. Simply delicious. They make a wonderful snack or starter for a crowd (they are one of my go-to crowd pleasing party food recipes) - especially when served with a refreshing mint and coriander chutney, cooling yoghurt and cucumber, fresh herbs and zest lime wedges. You have to try this one…
One of the (many) things I love about these Chicken Pakoray is how versatile they are. I have kept my version mild enough to serve to children (who can’t get enough of the ‘spicy chicken nuggets’ - children tend to love anything crispy, just like my Japanese Shrimp Tempura (Ebi Tempura)), but you can easily increase the heat if you like a bit more spice. Don’t be fooled by the Kashmiri chilli powder though - although it is a striking vivid red, it is actually more milder than regular chilli powder! Although Chicken Pakoray are one of my favourite party food snacks/canapés, they are also ideal as a side for your favourite Indian curry with rice, naan and ALL the dips. I have included a recipe for a super quick and easy homemade mint and coriander chutney - but sweet chilli sauce, fruity mango chutney or a fresh tomato salsa are all just as tasty. You could even go a bit rogue and serve with a sour cream and chive dip. I’ll be honest - sometimes I don’t even have them as a side, they are delicious enough I could easily devour a plate and have them as the main event…
Why you will love this Chicken Pakoray (Chicken Pakora) recipe:
- They are a quick canapé, snack, starter or part of a main course that is ready in less than 30 minutes.
- They are a huge hit at parties and one of my go-to crowd-pleasing party food recipes.
- They are super simple and need just a few easy-to-follow steps.
- They are full of flavour and texture thanks to the crispy batter, aromatic garam masala, spicy chilli, zesty lime and succulent chicken - not to mention the refreshing mint and coriander chutney.
- They are family friendly - you can adjust the spice level to suit little people, if needed.
- They are perfect to serve as part of a ‘fakeaway’ next time you fancy an Indian so you can save yourself a small fortune on eating out or ordering from Deliveroo and enjoy a restaurant-standard dish in the comfort of your own home.
Ingredients:
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
Ginger - fresh ginger adds a delicious warmth to the chicken. If you don’t have fresh, you could use ginger paste.
Garlic - I find 2 cloves gives just the right amount of garlic flavour to the marinade - although you could use more if you like a stronger garlic flavour. If you don’t have fresh, you could use garlic granules or garlic paste.
Kashmiri chilli powder - this is milder than regular chilli powder but has a deeper red colour and fruiter, more complex flavour.
Turmeric - this brings an earthy, peppery flavour and vivid yellow colour to these Chicken Pakoray.
Garam masala - this is a wonderfully aromatic sweet, warming blend of spices which combine to make the most delicious marinade for these Chicken Pakoray.
Lime - adding zesty lime adds a refreshing note that really lifts these Chicken Pakoray - both in the marinade, as well as the chutney and served as a garnish.
Chicken breasts - I like to choose ethically raised free-range chicken breasts which make the most beautifully tender Chicken Pakoray.
Salt - this adds flavour. I recommend Maldon Salt Flakes. Both their chilli and garlic flavours would be delicious too.
Black pepper - this adds a subtle warmth. You could use mixed peppercorns for a more complex flavour.
Gram (chickpea) flour - this gives the Chicken Pakoray a mild, nutty taste and is one of my favourite flours to use when deep-frying Indian food (they are particularly good for onion bhajis too).
Sparkling water - it might seem odd to use sparkling water, but the carbon dioxide bubbles in the batter expand when they enter the hot oil, creating tiny bubbles that create the lightest, crispiest Chicken Pakoray batter with the perfect crunch.
Vegetable oil - you want to use a flavourless oil with a high smoke point. Sunflower or rapeseed oil would also work well.
Cooking Tips:
- Equal-sized pieces: try to ensure you dice/slice your chicken breast into equal-sized pieces to ensure the Chicken Pakoray cook in the same length of time.
- Microplane: the easiest way to prepare the garlic and ginger is by using a microplane grater. These are also super handy for grating lemon and lime zest or finishing dishes with little curls of Parmesan.
- Fry in batches: it might be tempting to add all the Chicken Pakoray to the oil at once, but stick to 3 or 4 at a time to avoid overcrowding the pan.
Frequently Asked Questions
I opted for chicken breasts in this Chicken Pakoray recipe because they hold their shape better and are easier to slice/dice into equal-sized pieces (meaning they cook at the same rate). However, you could definitely use chicken thighs - they are even more moist and tender, but can be a little trickier to get into equal-sized pieces. The batter is also delicious for coating juicy prawns, turning them into crispy, crunchy Prawn Pakoray.
Answer
There are so many different ways to enjoy Chicken Pakoray. If you have it as a snack or starter, it is delicious with the homemade mint and coriander chutney which takes just minutes to whizz up in a blender. If you don’t have the time (or inclination) to make your own, it is also super tasty with a fruity mango chutney, sweet chilli sauce, fresh tomato salsa or cooling cucumber raita.
You can also enjoy Chicken Pakoray as part of a main meal - I love it with some fluffy steamed rice, cucumber raita and some of the above dips/chutneys/sauces. You could also have them like you would an onion bhaji on the side with rice, naan or chapati and your favourite curry.
I like to make and serve my Chicken Pakoray fresh as I find they have the crispiest texture and best flavour that way. However, you could make them in advance and then heat through in a 180C Fan oven for about 10-15 minutes if making for a crowd (watch closely - they will become dry if they overcook).
Other recipes you might enjoy:
If you like the sound of my Chicken Pakoray, I have so many other recipes for you to try. My Crispy Panko Prawn Tacos with Avocado Cream, Crunchy Slaw and Sriracha Drizzle are perfect for sharing - and simple enough to make on busy weeknights when you want something full of flavour, but free of fuss! Speaking of crispy prawn recipes, don’t miss my Panko Shrimp - imagine plump and juicy prawns in the crunchiest breadcrumb coating. So good. My Japanese Shrimp Tempura (Ebi Tempura) are also not to be missed - be sure to make extra as these won’t hang around for long… If you are looking for a recipe to serve these Chicken Pakoray with, my Almond Butter Chicken Curry is a fragrant, nourishing option which will be on the table in just 30 minutes. Yum!
Made this recipe and loved it?
I would love love LOVE if you could leave a review in the comments… I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on Instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!
PrintChicken Pakoray (Chicken Pakora)
Imagine succulent pieces of chicken, marinated in a beautifully aromatic blend of spices, coated in the most gloriously golden, crispy batter. Simply delicious…
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3 - 4 1x
Ingredients
For the pakoras:
15g fresh ginger, peeled and minced/ finely grated
2 garlic cloves, minced/finely grated
1 tsp kashmiri chilli powder
1 tsp ground turmeric
2 tsp garam masala
1 small lime, zest and juice
300g chicken breasts, cut into approx 12 strips/ chunks
Salt and freshly ground black pepper
70g gram (chickpea) flour
60ml cold sparkling water
Vegetable oil, for deep-frying
For the mint and coriander chutney: (optional)
100g fresh mint, tough stalks removed
100g fresh coriander, leaves and stalks - are these included or removed?
1 clove of garlic
Juice of 1 lime
1 tsp caster sugar
½ tsp salt
80g fresh shredded coconut (buy frozen) (optional)
1 green chilli, stalk removed (optional)
To serve:
Yoghurt
Cucumber
Fresh herbs
Lime
Instructions
- In a large bowl, mix together the ginger, garlic, chilli powder, ½ teaspoon of the turmeric, garam masala and lime zest and juice until well combined.
- Add the chicken and season generously with salt and freshly ground black pepper. Stir to coat, then cover with cling film and leave to marinade in the fridge for 1 hour.
- Meanwhile, make the homemade mint and coriander chutney (if wished): put the mint, coriander, garlic, lime juice, sugar, salt, shredded coconut and chilli in a food processor and blitz until smooth. Taste and adjust the flavours as necessary - adding more sugar (for sweetness), salt, lime juice (acidity) or chilli (for heat) depending on your personal preference. If you prefer a milder chutney, de-seed the chilli or omit altogether. Pour into a bowl, cover and chill until ready to serve.
- For the batter: in a large bowl, lightly whisk together the gram flour, remaining ½ teaspoon turmeric and a pinch of salt. Whisk in the sparkling water until you have a smooth batter.
- Fill a large deep-saucepan, casserole pan or deep-fat fryer ⅓ full of oil and heat until it reaches 180C. Line a plate or baking tray with kitchen paper.
- Tip the marinated chicken pieces into the batter and stir to coat. Using tongs, remove the chicken pieces individually and carefully lower into the hot oil and fry for about 4 minutes - or until crispy and golden brown. Once you get the hang of it, you can fry in batches of 3 or 4 at once - don’t do too many or you will overcrowd the pan (the exact number you can do at once will depend on the size of the pan).
- Carefully remove the prawns from the oil using a slotted spoon and place on the kitchen-paper lined plate or baking tray to absorb any excess oil. Repeat with the remaining chicken pieces.
- Serve warm with the homemade mint and coriander chutney, yoghurt and fresh cucumber, garnished with herbs, with wedges of lime for squeezing over. Enjoy!
Notes
Serving suggestions: I love serving these Chicken Pakoras with the homemade mint and coriander, a dollop of cooling yoghurt (crème fraîche or sour cream would also work but are a little richer), refreshing cucumber, fresh herbs (mint, coriander, parsley and/or chives are all good options) and wedges of zesty lime. Delicious! If you don’t want to make your own mint and coriander chutney, a fruity mango chutney, sweet chilli sauce or fresh tomato salsa also works really well.
Make ahead: you can pop the chicken in the marinade the night before and cook the next day if you want to prep ahead.
Overcrowding: it is really important not to overcrowd the pan when frying or else the temperature could drop leaving you with oily, greasy Chicken Pakoray or the pakoray could stick together - neither of which are what we are going for!
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