Onion Pakora Style Popcorn Chicken
Onion Pakora Style Popcorn Chicken
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup plain yogurt
- 1 tablespoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1 teaspoon salt
For the Pakora Batter
- 1 red onion, thinly sliced
- 2 green chilies, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 cup chickpea flour, (besan)
- 1/4 cup rice flour
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon chaat masala
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup water, or as needed
For Frying
- 3 cups vegetable oil, for deep frying
Instructions
- 1
In a medium bowl, combine the chicken pieces with plain yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and 1 teaspoon of salt. Mix thoroughly to ensure all chicken is coated. Cover the bowl and refrigerate for at least 20 minutes to marinate.
⏱️ 5 min
- 2
While the chicken marinates, prepare the pakora batter. In a large mixing bowl, combine the thinly sliced red onion, finely chopped green chilies, and chopped fresh cilantro. Add the chickpea flour, rice flour, cumin powder, coriander powder, chaat masala, 1/2 teaspoon of salt, and baking soda. Mix these dry ingredients and aromatics well.
⏱️ 10 min
- 3
Add the marinated chicken to the pakora batter mixture. Pour in 1/2 cup of water and mix everything thoroughly until the chicken pieces are well coated and a thick, cohesive batter forms. If the batter seems too dry, add a tablespoon or two more water, as needed, until it's a thick paste that clings to the chicken.
⏱️ 5 min
- 4
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F. Use a kitchen thermometer to ensure accurate temperature.
⏱️ 5 min•🌡️ 350
- 5
Carefully drop spoonfuls of the chicken-batter mixture into the hot oil, ensuring not to overcrowd the pot. Fry in batches for 4 to 6 minutes, or until the popcorn chicken is golden brown and cooked through. Turn the pieces occasionally to ensure even cooking.
⏱️ 15 min
- 6
Using a slotted spoon, remove the fried chicken from the oil and transfer it to a plate lined with paper towels to drain any excess oil. Repeat with the remaining chicken mixture.
⏱️ 5 min
- 7
Serve the Onion Pakora Style Popcorn Chicken hot, garnished with extra fresh cilantro if desired. It pairs wonderfully with a cooling raita or a tangy mint chutney.
Kitchen Tools
Nutrition Facts (per serving)
Onion Pakora Style Popcorn Chicken
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup plain yogurt
- 1 tablespoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1 teaspoon salt
For the Pakora Batter
- 1 red onion, thinly sliced
- 2 green chilies, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 cup chickpea flour, (besan)
- 1/4 cup rice flour
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon chaat masala
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup water, or as needed
For Frying
- 3 cups vegetable oil, for deep frying
Instructions
- 1
In a medium bowl, combine the chicken pieces with plain yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and 1 teaspoon of salt. Mix thoroughly to ensure all chicken is coated. Cover the bowl and refrigerate for at least 20 minutes to marinate.
⏱️ 5 min - 2
While the chicken marinates, prepare the pakora batter. In a large mixing bowl, combine the thinly sliced red onion, finely chopped green chilies, and chopped fresh cilantro. Add the chickpea flour, rice flour, cumin powder, coriander powder, chaat masala, 1/2 teaspoon of salt, and baking soda. Mix these dry ingredients and aromatics well.
⏱️ 10 min - 3
Add the marinated chicken to the pakora batter mixture. Pour in 1/2 cup of water and mix everything thoroughly until the chicken pieces are well coated and a thick, cohesive batter forms. If the batter seems too dry, add a tablespoon or two more water, as needed, until it's a thick paste that clings to the chicken.
⏱️ 5 min - 4
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F. Use a kitchen thermometer to ensure accurate temperature.
⏱️ 5 min•🌡️ 350 - 5
Carefully drop spoonfuls of the chicken-batter mixture into the hot oil, ensuring not to overcrowd the pot. Fry in batches for 4 to 6 minutes, or until the popcorn chicken is golden brown and cooked through. Turn the pieces occasionally to ensure even cooking.
⏱️ 15 min - 6
Using a slotted spoon, remove the fried chicken from the oil and transfer it to a plate lined with paper towels to drain any excess oil. Repeat with the remaining chicken mixture.
⏱️ 5 min - 7
Serve the Onion Pakora Style Popcorn Chicken hot, garnished with extra fresh cilantro if desired. It pairs wonderfully with a cooling raita or a tangy mint chutney.