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In a large bowl, combine the chicken pieces with ginger-garlic paste, red chili powder, turmeric powder, 1/2 teaspoon salt, lemon juice, and plain yogurt. Mix well to ensure all chicken is coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for best flavor.

While the chicken marinates, prepare the pakora batter. In a separate large bowl, whisk together chickpea flour, rice flour, garam masala, cumin powder, coriander powder, baking soda, and 1/2 teaspoon salt.

Add the thinly sliced red onion, chopped green chilies, and fresh cilantro to the dry flour mixture. Gradually add 1/2 cup of water, mixing until a thick, cohesive batter forms. The batter should be thick enough to coat the chicken and onion, but not too stiff. Add a little more water if needed, one tablespoon at a time, to reach the desired consistency.

Add the marinated chicken to the batter mixture. Stir gently to ensure the chicken and onion are thoroughly coated with the batter.

Heat vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350-375°F. To test, drop a small amount of batter; it should sizzle and rise to the surface immediately.

Carefully drop spoonfuls of the chicken and onion mixture into the hot oil, ensuring not to overcrowd the pot. Fry in batches for 4-6 minutes, turning occasionally, until the pakoras are golden brown and the chicken is cooked through. The internal temperature of the chicken should reach 165°F.

Using a slotted spoon or spider, remove the cooked pakoras from the oil and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining batter.

Serve the spicy onion chicken pakoras hot with your favorite chutney or dipping sauce.


In a large bowl, combine the chicken pieces with ginger-garlic paste, red chili powder, turmeric powder, 1/2 teaspoon salt, lemon juice, and plain yogurt. Mix well to ensure all chicken is coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for best flavor.

While the chicken marinates, prepare the pakora batter. In a separate large bowl, whisk together chickpea flour, rice flour, garam masala, cumin powder, coriander powder, baking soda, and 1/2 teaspoon salt.

Add the thinly sliced red onion, chopped green chilies, and fresh cilantro to the dry flour mixture. Gradually add 1/2 cup of water, mixing until a thick, cohesive batter forms. The batter should be thick enough to coat the chicken and onion, but not too stiff. Add a little more water if needed, one tablespoon at a time, to reach the desired consistency.

Add the marinated chicken to the batter mixture. Stir gently to ensure the chicken and onion are thoroughly coated with the batter.

Heat vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350-375°F. To test, drop a small amount of batter; it should sizzle and rise to the surface immediately.

Carefully drop spoonfuls of the chicken and onion mixture into the hot oil, ensuring not to overcrowd the pot. Fry in batches for 4-6 minutes, turning occasionally, until the pakoras are golden brown and the chicken is cooked through. The internal temperature of the chicken should reach 165°F.

Using a slotted spoon or spider, remove the cooked pakoras from the oil and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining batter.

Serve the spicy onion chicken pakoras hot with your favorite chutney or dipping sauce.
