Tandoori Murgh Pakora (Batter-Fried Chicken)

Name: Tandoori Murgh Pakora (Batter-Fried Chicken)
Prep time: 180 min
Cook time: 20 min
Total time: 200 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 0.5 kg boneless chicken breast; oil; 0.5 cup low-fat plain yogurt; 1 tsp ginger; 1 tsp garlic; 1 tbsp lime juice; 1 tsp mint paste; 100 g gram flour; 1.5 tsp salt; 1.5 tsp red chili powder; 1 tsp mango powder; 1 tsp thyme; 0.5 tsp garam masala powder; 0.5 tsp tandoori color powder; 0.5 tsp asafoetida powder; 0.75 cup water; chat masala

Chicken, yogurt and chat masala deep-fried until golden and spiced with ginger and chilli for a South Asian starter. Finish with chaat masala.

3 hr 20 min · Serves 4 · Takes some skill

Method

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Time: Prep 180 min · Cook 20 min · 200 min total
Difficulty: hard

1
Mix all the ingredients for the marinade. Add the chicken cubes. Mix well. Set aside for 2 hours.
120 min
2
Mix all the ingredients for the batter in a bowl. Beat well. The batter should have a thick, but flowing consistency.
3
Add the marinated chicken cubes to the batter. Keep aside for 30 minutes. Deep-fry the chicken in hot oil till crisp.
30 min
4
Place the pakoras on a platter. Sprinkle with chaat masala and serve.