Chicken Pakoras

Name: Chicken Pakoras
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10–15 pieces
Cuisine: South Asia — Muslim traditions
Ingredients: 2 tbsp ginger-garlic paste; 2.5 lb roasting chickens; 2 cup water; 1.5 tsp garam masala; 0.5 tsp salt; 0.5 tsp chat masala; 1 tsp cumin; 0.5 cup chickpea flour; 0.5 tsp salt; 0.125 tsp baking soda; 0.333 cup water; 2 tbsp minced fresh cilantro; 1 tbsp ground coriander; 1 tsp cumin; 0.5 tsp cayenne pepper; 0.5 tsp ground ajwain; 1.5 cup vegetable oil

Gently simmered chickpeas, roasting chickens and chat masala, warmed with ginger and garam masala, a South Asian starter. Finish with roasted cumin and chaat masala.

35 min · Serves 10 · Medium

Method

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Time: Prep 15 min · Cook 20 min · 35 min total
Difficulty: medium

1
Place the chicken, water, ginger-garlic paste, garam masala, and salt in a small saucepan and bring to a boil over high heat.
2
Reduce the heat to medium-low, cover the pan, and simmer until the chicken is tender and all the water is absorbed, less than 20 minutes.
20 min
3
If the chicken cooks before the water dries up, uncover the pan and cook until the chicken is completely dry.
4
Let cool, remove bones, and cut into smaller pieces. Meanwhile, sift chickpea flour into a medium bowl, add 1/2 teaspoon salt and baking soda, and mix well. Add water until smooth and medium consistency.
5
Add the cilantro, coriander, cumin, red pepper flakes, and ajwain seeds. Add the chicken to the batter, making sure each piece is evenly coated. Heat the oil to about 350-375 degrees in a skillet.
6
Using tongs, tap the excess batter off each piece and gently place in the oil one piece at a time. Add as many pieces as the skillet can hold without crowding.
7
Fry each batch, turning a few times with a slotted spoon, until crispy and golden on all sides: 2-3 minutes.
3 min
8
Transfer to paper towels to drain. Repeat the process with the remaining pieces. Transfer to a platter and sprinkle with the roasted cumin and chaat masala.