Go Back

Chicken Pakora | Bangladeshi Style Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Main Course, Side Dish, Snack
Cuisine Bangladeshi
Servings 6 servings

Ingredients
  

  • 1.5 lbs boneless chicken breast/thigh (cut into small pieces)
  • 1/2-1 tbsp red chili powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp gorom mosholla/garam masala
  • 1/4 tsp cumin powder
  • 1/4 tsp coriander powder
  • 1/2 tsp chaat masala powder (optional)
  • 1 tsp onion powder
  • 1 1/4 tsp salt (or to taste)
  • 1/2 tsp sugar
  • Dash of black pepper
  • 1 tsp vinegar
  • 2 tsp ketchup
  • 2 tsp mustard oil
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • Juice of 1/2 lime
  • 3-5 green chilis (finely sliced/minced)
  • 2 tbsp milk (+1 tbsp for batter if needed)
  • 2/3 cup besan (gram flour)
  • 3 tbsp corn starch
  • vegetable/peanut/canola oil for deep frying

Instructions
 

  • Wash and pat dry your chicken with a paper towel. Then cut into small pieces.
  • Add in all the seasoning except besan and cornflour. Mix everything well, massaging the spices into the chicken.
  • You can marinate this in the fridge for 30 minutes-overnight, or just follow the next step.
  • Add in your besan and corn starch. Mix well, it might be a little tough to get it mixed but keep going, the batter should look really thick which is what you want. Add a tbsp of milk if you really need to.
  • Heat your oil on medium high. Check if its hot by placing in a little piece, it should start bubbling up immediately.
  • Then gently place the chicken pieces into the pan. Do not overcrowd, fry in batches.
  • Flip them over after a bit, and fry for about 6 to 8 minutes until nice and golden brown, flipping them a couple times as needed.
  • Strain on a wire rack or paper towel, and serve hot!