Chicken Pakora Recipe. Today we are going to make chicken pakora. The recipe is very similar to fried chicken but at the same time, it is a very different recipe. Chicken is a different thing. Pakora is a different thing, but there are two fries, so they come inside the fried chicken. The Pieces should be a little small, normal size should not be too big, your drumstick should be whole so that it does not break and the rest of the thigh pieces should be small as well.
- 2 kg chicken, cut into small pieces with bone
- 2 teaspoons salt (for washing)
- 4-5 tablespoons white vinegar
- For First Marination:
- 2.5 teaspoons salt
- 3 teaspoons red pepper
- 1/2 teaspoon turmeric
- For Second Marination (Coating):
- 1.5 teaspoons red pepper
- 2 teaspoons chat spice
- 2 teaspoons tamarind pulp
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1/2 teaspoon red pepper flakes
- 1/2 kg yogurt
- 1/2 kg gram flour (besan)
- White sesame seeds for garnish
- Oil for frying
Chicken Pakora Recipe
Let me make it clear that the chicken pakora in many cities is made from boneless breast but the best chicken pakora is made with bone. Mostly chicken pakoras are made with bone, then we will follow the same recipe because chicken with bone is more juicy, it tastes better when eaten, first of have to wash it for that purpose. Add this chicken inside an open vessel.
It is two kilos of chicken. Accordingly, add salt to it, first of all, put two teaspoons of salt in it. To wash it, add a little white vinegar like four to five tablespoons, or a little more because we have to wash it out from inside. You should have enough vinegar to mix the salt with the chicken well. You should wash it well with feces so that any blood in it comes out, the smell of chicken will come out,
For Marination add two and a half teaspoons of salt, three teaspoons of red pepper, and half teaspoon of turmeric. All these three spices should be maxed well so that they are applied on top of the chicken. Turmeric gives color. We have to leave it here for ten to fifteen minutes, Now it is time to boil this chicken
We have to boil it for about eight to ten minutes. The purpose of doing it in this way is that the chicken should be soft and not hard from the inside after frying. What often happens when making chicken pakoras is that the chicken becomes hard from the inside and if it is a little light.
First of all, we add the spices. The salt is almost all inside our chicken, if a little salt is needed, we will add salt, and add red one and a half teaspoon of red pepper. You have to put kernels in it, For this cumin I am adding, we will put two teaspoons of coriander in it, just for the aroma. We are going to add hot spices to it, we have added chat spices, we need sourness in this recipe, so there are many hot spices in chat spices,
Now lastly, Add Yogurt inside, it will be crispy on the top, it will be soft on the inside, add half a kilo of yogurt and mix the spices well with it. This is half a kilo of gram flour I have. We will add it little by little. We have to make it a paste. Curd will be added to it. Mix the spices well.
Our chicken has been marinated on top of it. It means that the gram flour we put on it and curd on it is well covered. this, very lightly, there is a coating on top of it. spread it well or put this sesame on top of the pakoras in this way.
Fry Chicken Pakora On Low Falme
Heat the oil for eight to ten minutes towards medium to high flame. Now put this chicken in this oil and what we have to do. In this way, the oil should boil at the same time when you add the chicken to it. Then your chicken fry will be better, These are the sesame seeds. Add as many sesame seeds as you want.The purpose of adding them one by one is that this chicken does not stick inside because there is gram flour on it.
If your temperature is low, then it can stick. I am stirring them so that they don’t stick together. how great the color is coming and don’t let it stick, otherwise they will burn. The best thing is that they are being fried. The time we have to give them here is eight to ten minutes. If your chicken has been left standing for too long while boiling it, it is kept raw.
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So you give ten minutes, otherwise seven to eight, eight minutes is enough. So light brown you have If the temperature gets faster it means it reaches one hundred thirty, thirty-five. After adding the chicken the flame has to be slowed down. Otherwise, they will darken instantly. Because gram flour cooks quickly.