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    Home » Non Vegetarian Starters » Chicken Pakora | How to make Chicken Pakoda | Step by Step Recipe

    Chicken Pakora | How to make Chicken Pakoda | Step by Step Recipe

    Published: Mar 6, 2012 · Modified: Jun 24, 2021 by Srivalli · 30 Comments

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    Chicken Pakora or Chicken Pakoda is a deep fried fritter made with chicken, spices, gram flour with onions, cashews to make crispy snack.

    These are crunchy chicken pakoda are a perfect snack for a party or evening snack. This is made very much like the regular onion pakoda and is very crispy and kids will simply love it.

    Chicken Pakora seems to be the current hot starter at home, with us having made this about four or five times in the last couple of months. Even in the recent dinner party, this ended up being the most attractive dish as the guests didn't realize it was chicken pakora, but rather just the plain onion pakoras. They were really taken in by surprise and made sure they noted down the recipe.

    They were also pretty amused seeing me clicking away the pictures, than trying to take the group pictures. The pictures on this post spans over two parties, one with Ceylon Parotta and chicken Gravy. And the other a lunch party where we ended up making the usual Chicken Kura, Dal, Medu Vada and Chicken Pakora. I have always been so fixed on thali pictures and end up always trying to assemble them together. This is just a small attempt.

    This Chicken Pakoda is deep fried with gram flour along with onions, cashews, make a delicious snack.

    The school is going to close soon for the vacation and we are gearing up with things we ought to do to keep the kids occupied. This weekend we had gone for a school excursion to a theme park and it was fun and tiring at the same time. Without much thought I somehow didn't realize that it might be tough for me to manage all three of them.

    The moment we landed there, I knew it and somehow the entire day just looked so far off. We managed to have fun, though it was so hot. Boys wanted to play different games than Konda and I found myself going crazy. Somehow we passed. Ended the day with water games, and the kids had a field day.

    You can check this other variety of Chicken Pakoda.

    Chicken Pakora

    The school is going to close soon for the vacation and we are gearing up with things we ought to do to keep the kids occupied. This weekend we had gone for a school excursion to a theme park and it was fun and tiring at the same time. Without much thought I somehow didn't realize that it might be tough for me to manage all three of them. The moment we landed there, I knew it and somehow the entire day just looked so far off. We managed to have fun, though it was so hot. Boys wanted to play different games than Konda and I found myself going crazy. Somehow we passed. Ended the day with water games, and the kids had a field day.

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    PIN This for Later!

    Weekend Lunch Thali featuring Chicken Pakora

    Indian Thali

    Step by Step picture for making Chicken Pakoda

    For the Chicken Marinade

    Boneless Chicken
    Chicken Marinade

    Marinate for at least 30 mins - 1 hr max

    Wash and cut the chicken into small bite size pieces. Let it drain in a colander for excess water to drain off.
    Take chicken in a bowl, add turmeric, salt, ginger garlic paste, and garam masala. Mix well and marinate for at least 30 mins.
    Marinate for more time if you can.

    How to make the Chicken Pakora

    Cut the onions into julienne, chop green chilies into small pieces, have curry leaves and coriander leaves ready.

    How to make the Chicken Pakora

    Once the chicken is marinated, sieve in the besan into the chicken. Then add the onions, green chilies, curry leaves, coriander leaves, cashew nuts and mix everything well.

    Making the Chicken Pakoda

    Deep frying Chicken Pakoda

    Heat oil for deep frying. When the oil is hot, drop the chicken pieces, making sure the chicken is spread nicely in the oil.
    Cook on all sides, making sure it's cooked. Drain on a kitchen towel.

    Chicken Pakoda

    Recipe

    Print Pin
    3 from 5 votes

    Chicken Pakora | How to make Chicken Pakoda with Step by Step Pictures

    Chicken Pakora or Chicken Pakoda is a deep fried fritter made with chicken, spices, gram flour with onions, cashews to make crispy snack.
    Course Appetizers & Starters
    Cuisine My Kitchen, South Indian
    Keyword Chicken Fry, Chicken Pakoda
    By Cook Method Deep Fried
    Occasion Holiday Special, Party
    By Diet Non Vegetarian
    Dish Type Chicken Dishes
    Prep Time 15 minutes minutes
    Cook Time 30 minutes minutes
    Marination Time 30 minutes minutes
    Total Time 1 hour hour 15 minutes minutes
    Servings 4 people
    Author Srivalli

    Ingredients

    For the marinade:

    • 250 gms Chicken
    • 1 tsp Ginger Garlic paste
    • 1 tsp Garam Masala
    • A pinch Turmeric powder
    • 1/2 tsp Salt adjust to your taste

    For the Pakora

    • 1 tsp Red Chilli powder
    • 1/2 cup Besan /Gram Flour
    • 2 tsp Corn flour
    • Salt to taste
    • 1 cup Onions
    • 3 medium Green Chilies
    • 10 Cashew Nuts
    • Curry Leaves handful
    • Coriander Leaves handful
    • Coriander Leaves for garnish
    • Cooking Oil for deep frying

    Instructions

    For the Chicken Marinade

    • Wash and cut the chicken into small bite size pieces. Let it drain in a colander so that all the water drains off.
    • Then take the chicken in a bowl, add turmeric, salt, ginger garlic paste, and garam masala. Mix well and marinate for at least 30 mins. It tends to be better if you marinate for more time.
    • Cut the onions into julienne, chop green chilies into small pieces, have curry leaves and coriander leaves ready.

    How to make the Chicken Pakora

    • Once the chicken is marinated, sieve in the besan into the chicken. Then add the onions, green chilies, curry leaves, coriander leaves, cashew nuts and mix everything well.
    • Heat oil for deep frying. When the oil is hot, drop the chicken pieces, making sure the chicken is spread nicely in the oil.
    • Cook on all sides, making sure it's cooked. Drain on a kitchen towel.

    Notes

    Since the chicken is marinated for a while, it doesn't take much time to cook. Check if the pakoras turn to golden and remove. That should be enough to get the chicken cooked.
    Tried this recipe?Mention @cooking4all or tag #cooking4all!

     

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    Reader Interactions

    Comments

    1. Sangeetha Nambi says

      March 06, 2012 at 4:55 am

      Wow ! Rocking recipe !

      Reply
    2. Kanchan says

      March 06, 2012 at 4:56 am

      Oh just love these pakodas, never tried at home but always order from typical kolhapuri chicken restaurant.

      Reply
    3. Smitha says

      March 06, 2012 at 5:12 am

      i am going to try this!...looks very tempting! how long does it take the chicken to cook?...i am scared that i will overcook it!

      Reply
    4. Aarthi says

      March 06, 2012 at 6:16 am

      yummy pakoras..

      Reply
    5. Priya dharshini says

      March 06, 2012 at 5:14 am

      i luv this pakoda too...When i was in college,my friend used to order this regularly from hotel...but they had cut the chicken as long strips..Nice recipe valli..

      Reply
    6. Srivalli says

      March 06, 2012 at 5:18 am

      Thanks guys!

      Smitha Thanks for asking, I have updated the post. Was thinking I should mention..:)..anyway this is cooked as the regular onion pakora colour..that should be enough.

      Reply
    7. Jaleela says

      March 06, 2012 at 1:39 pm

      yummy combo Srivalli

      Reply
    8. Ramya says

      March 06, 2012 at 1:42 pm

      yummy and perfect snack..love to munch them

      Reply
    9. Anonymous says

      March 06, 2012 at 5:53 pm

      Hi Srivalli....Awesome pics and great recipe. I have a question though before chicken is fried, I see that you added a white flour is it Corn Flour or APF? I don't see any mention of other flours in your recipe except for Besan

      - Karthika

      Reply
    10. Srivalli says

      March 07, 2012 at 1:57 am

      Karthika Yes you are right, it's corn flour. I have updated the post. As I said I made this frequently and during of those times I added and clicked the pictures. In the recent preparation I didn't add..:)..

      Reply
    11. Jaya says

      March 07, 2012 at 9:57 am

      Have said in FB also..this looks so tempting Srivalli..hugs and smiles

      Reply
    12. Sumi says

      March 08, 2012 at 4:03 am

      Absolutely love this recipe. Yummy 🙂

      Reply
    13. anishathefoodie says

      March 15, 2012 at 1:48 pm

      Hi Srivalli
      The pakora's look awesome.
      You have mentioned that you served ceylon paratha. Did you make it or buy it?
      If you made it how did you make it.
      I have eaten it at Paramount Restaurant in Chennai, and I love it but have never seen the recipe anywhere

      Anisha Kuruvilla

      Reply
    14. Srivalli says

      March 15, 2012 at 2:37 pm

      Anisha Thanks for dropping by. The ceylon parothas are store bought. I make the Tamil Nadu parotta, never attempted ceylon parothas at home. Will do it sometime..:)..I remember I have the recipe..so good that you asked..

      Reply
    15. anishathefoodie says

      March 20, 2012 at 6:07 pm

      Thanks Srivalli

      Anisha Kuruvilla

      Reply
    16. Nikitha Muttaluri says

      November 29, 2012 at 6:23 pm

      Followed step by step , delicious is the word !!! Thank you so much for wonderful recipe from now on this is my standard recipe for chicken pakora 🙂

      Reply
    17. Anonymous says

      January 07, 2013 at 4:40 am

      Very easy method nd superb in taste.. 🙂
      Plz also post chicken bharta & butter chicken recipies..

      Reply
    18. angel lucky :) says

      June 05, 2013 at 4:40 am

      vry nyc i luv it.....

      Reply
    19. Irfan Shakir Muhammad says

      June 13, 2013 at 5:16 pm

      Very nice i will try it tomorrow insha allah

      Reply
    20. Abhishek Mandal says

      September 18, 2013 at 3:55 pm

      Lovely pakoras....I felt like desi kfc...

      Reply
    21. abu says

      December 08, 2013 at 5:51 am

      Thanks for this recipe. ..

      Reply
    22. Barbara says

      March 20, 2014 at 12:08 pm

      There is no mention of TURMERIC or SALT in the marinade ingredients, but they're both listed in the instructions - so, how much is needed for each?

      Reply
    23. Srivalli says

      March 20, 2014 at 2:46 pm

      Barbara Sorry for missing it out, have updated salt and turmeric. However in Indian cooking, turmeric is added by default in all gravies. Thanks for pointing it out.

      Reply
    24. Anonymous says

      November 27, 2014 at 8:29 pm

      It turned out perfect ! My guests loved it 🙂

      Reply
    25. anusia says

      December 29, 2014 at 12:31 pm

      It looks very mouth watering and tasty. I must cook it on my weekends.

      Reply
    26. mili sarkar says

      December 20, 2015 at 6:56 pm

      Lovely recipe..but I have a question..when I try to make pakodas, the coating always get scattered in the oil..what mistake I make I don't understand..please guide..

      Reply
    27. Srivalli says

      December 21, 2015 at 6:54 am

      Mili I hope you have not added water to the pakoda mix after you added the besan/kadakai mavvu to the chicken marinade. The chicken will naturally have some water as you added salt to it. And directly on it, we add the onions and then gram flour. This way the coating will not come out. This is almost like the regular Onion pakoda method

      Reply
    28. Unknown says

      January 07, 2016 at 2:00 pm

      Thanks for the recipe. I loved it..

      Reply
    29. WASHEDA RAHMAN says

      January 07, 2016 at 2:07 pm

      Thanks for the recipe.. I just loved it...

      Reply
    30. Anonymous says

      December 25, 2018 at 5:21 pm

      Today I am going to make this

      Reply
    3 from 5 votes (5 ratings without comment)

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