Pakistani Punjabi, Sindhi & Pashtun
Chicken Pakoray
Chicken, bicarbonate soda and coriander come together in this Pakistani dish, fragrant with chilli and cumin and deep-fried until golden.
50 min · Serves 4 · Medium
4
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 30 min · 50 min total
- medium
- 1
Combine the onion, garlic, green chilies and coriander with half of the water in a blender and blend to a fine paste.
- 2
In a large bowl combine and mix together the gram flour, coriander powder, cumin powder, garam masala powder, red chili powder, salt and soda bicarbonate.
- 3
Combine the blended liquid and the rest of the water and mix well to form a thick paste. Put in the chicken pieces and mix well so that the chicken is well coated with the mixture.
- 4
Deep fry in hot oil until it turns golden brown.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
