Spicy Onion Chicken Pakora
Spicy Onion Chicken Pakora
Ingredients
For the Chicken Marinade
- 1 1/2 pounds chicken breast, cut into 1-inch pieces
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
- 1/4 cup plain yogurt
For the Pakora Batter
- 1 cup chickpea flour (besan)
- 1/4 cup rice flour
- 1 red onion, medium, thinly sliced
- 2 green chilies, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon garam masala
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon baking soda
- 1/2 cup water, or as needed
- 1/2 teaspoon salt
For Frying
- 3 cups vegetable oil, for deep frying
Instructions
- 1
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.
⏱️ 5 min
- 2
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.
⏱️ 5 min
- 3
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.
⏱️ 5 min
- 4
Add the marinated chicken to the batter mixture. Stir gently to ensure the chicken and onion are thoroughly coated with the batter.
⏱️ 2 min
- 5
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.
⏱️ 5 min•🌡️ 360
- 6
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.
⏱️ 15 min•🌡️ 360
- 7
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.
⏱️ 3 min
- 8
Serve the spicy onion chicken pakoras hot with your favorite chutney or dipping sauce.
Kitchen Tools
Nutrition Facts (per serving)
Spicy Onion Chicken Pakora
Ingredients
For the Chicken Marinade
- 1 1/2 pounds chicken breast, cut into 1-inch pieces
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
- 1/4 cup plain yogurt
For the Pakora Batter
- 1 cup chickpea flour (besan)
- 1/4 cup rice flour
- 1 red onion, medium, thinly sliced
- 2 green chilies, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon garam masala
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon baking soda
- 1/2 cup water, or as needed
- 1/2 teaspoon salt
For Frying
- 3 cups vegetable oil, for deep frying
Instructions
- 1
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.
⏱️ 5 min - 2
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.
⏱️ 5 min - 3
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.
⏱️ 5 min - 4
Add the marinated chicken to the batter mixture. Stir gently to ensure the chicken and onion are thoroughly coated with the batter.
⏱️ 2 min - 5
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.
⏱️ 5 min•🌡️ 360 - 6
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.
⏱️ 15 min•🌡️ 360 - 7
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.
⏱️ 3 min - 8
Serve the spicy onion chicken pakoras hot with your favorite chutney or dipping sauce.