Chicken Pakora Recipe or this Crispy Chicken Pakoda Street Style is a popular Indian Snack. It is made with boneless chicken pieces marinated with spices and flours. It surely makes a sinful party starter or evening snack.
Not only is this Crispy Chicken pakoda very easy to make at home, you will fine street vendors selling this in streets of Madras. I don't know about now, however, before COVID it was a regular scene when you pass through the market place.
We have a market place close by that we pass by sometimes. It's a crowded place so we try to avoid it mostly. However, when we do pass by, we see all sorts of popular street food sold like the Masala Vada, Medu Vada, Onion Bajji, Urulaikizhangu Bajji, Vazhakai Bajji, Urulai Kilangu Bonda and for the Non Vegetarians, snacks like Chicken 65, Chicken Pakoda. Chilli Chicken Dry are so popular.
We are on the final week of BM#123 and this week, I have decided to do One Ingredient three ways. My chosen ingredient is chicken and will be sharing three different chicken dishes that are my kids favorite.
As it must be obvious, this Chicken Pakoda was a total hit with my kids and I have made it multiple times already. So do try and enjoy!
You can try this easy and simple chicken fry as well!
More Chicken Starters:
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Step By Step Pictures for making Chicken Pakora Recipe
How to make Chicken Pakora Recipe
Make the Spice Powder by dry roasting all the whole spices on a hot kadai. Allow to cool and grind to a smooth powder
Make the Chicken Marinade by rubbing the spice powder along with salt and ginger garlic paste.
Once you are set to make, add in green chilies and coriander leaves. Coat the chicken with flours and chili powder.
Deep fry in batches.
Chicken Pakora Recipe | Crispy Chicken Pakoda Street Style
Ingredients
For the Chicken Marinade
- 250 gms Chicken cut into bite size pieces
- 1 tsp Ginger Garlic Paste
- 1/2 tsp Salt
- 1/4 tsp Turmeric Powder
- Handful Coriander Leaves
- 1 to 2 Green Chilies
- 4 tbsp Besan / Gram Flour
- 1 tbsp Cornflour
- 1 tsp Red Chili Powder
- Cooking Oil as required for deep frying
For the Spice Powder
- 1 tsp Coriander Seeds
- 3 nos Cloves
- 1/2 inch Cinnamon stick
- 1/2 tsp Cumin Seeds
- 1/2 tsp Peppercorns
Instructions
For the Spice Powder
- Dry roast all the whole spices on a hot kadai. Allow to cool and grind to a smooth powder
For the Chicken Marinade
- Wash and cut the chicken into bite size pieces.
- Take the chicken in a bowl, add the spice powder along with salt, ginger garlic paste and turmeric powder.
- Rub well all over and marinate for 1 hour at least.
- When you are ready to make the pakoras, heat a kadai with oil for deep frying.
- Then to the chicken, add finely chopped coriander leaves and green chili. Mix well.
- Next add in this order, first sprinkle besan and mix well, followed by Cornflour, and finally Chili powder.
- Sprinkle a little water if required to mix everything together.
- When the oil is hot, deep fry the chicken in batches.
- Remove on to a kitchen towel.
- Serve hot.
Rajani says
Your description of market place just took me back to Chennai and how I enjoyed shopping there :-)! Coming to street vendors, unfortunately my parents never allowed us to buy anything from them as they were worried about the quality of food. Once we grew up, we used to buy from street vendors once in a while. The pakodas look yum and for you, they are so loaded with memories too 🙂
Harini Rupanagudi says
Deep fried goodies are always welcome specially during the rainy evenings.
Radha says
This is a great appetizer. Delicious!
Narmadha says
This reminds me of street-side pakora. This is a favorite with my kids. Love how you have added freshly grounded spices to chicken pakora. Trying your method next time.