The 30-Minute Pakistani Chicken Pakora is a Pakistani appetizer, showcasing succulent chicken coated in gram flour with a blend of seasonings. Widely popular at Pakistani and Indian weddings, it's also a highlight on Ramadan Iftar tables.
WHAT'S CHICKEN PAKORA?
The 30-Minute Pakistani Chicken Pakora (s) are chicken fritters. It entails chicken breast meticulously cut into bite-sized pieces, adorned with a blend of diverse seasonings and spices. After an amalgamation of marination, the chicken undergoes deep-frying. This recipe holds an esteemed status as an immensely popular Pakistani appetizer, joining the ranks of indispensable items on the Iftar table, alongside Beef Samosa, Chicken Samosa, Pakoras, and Aloo Pakoras. Its distinctive flavor profile adds a delicious dimension to the culinary repertoire.
Just a side note: This Pakistani recipe we pass as desi version of "Chicken Nuggets" to our daughter. She loves this form of "Chicken Nuggets".
WHERE DOES CHICKEN PAKORA COME FROM?
In the 1930s, Kundan Lal, a culinary innovator based in Peshawar (India but present Pakistan), introduced the concept of chicken pakora. Notably, his Peshawar restaurant lacked fried snacks on the menu, prompting Kundan Lal to devise the idea of batter-frying chicken, marinated with chicken spices, thereby creating the iconic chicken pakora.
WHAT DOES CHICKEN PAKORA TASTE?
These chicken fritters boast a subtle garam flavor intricately infused with delightful spices, resulting in a dish where tenderness and juiciness characterize the overall taste experience.
CHICKEN PAKORA VS CHICKEN 65
Chicken 65 has completely different set of spices different cooking and a tempering procedure as compare to the Chicken Pakora which is quite simple just place all the ingredients in a bowl, marinate, and deep-fried.
INGREDIENT YOU'LL NEED
- Chicken- You'll need chicken breast cut into "chicken nuggets" size pieces.
- Ginger garlic paste- I used homemade ginger garlic paste you can use store-bought.
- Green paste- The green paste consists of raw papaya, green chili and cilantro. The green paste will help soften the chicken and green chili and cilantro will help with spice level and taste.
- Powdered spices and salt- This will bring a lot of favor to the Chicken Pakora.
- Oil- I used olive oil but you can use any type of neutral oil.
HOW TO PREPARE CHICKEN PAKORA?
Make the green paste.
Mix chicken with other ingredients, cover, and marinate.
Deep-fry the chicken pieces.
Lay them on a paper towel lined plate.
Serve it with Green Chutney.
WHAT TO SERVE IT WITH?
HOW TO STORE IT?
Chicken Pakora can be preserved by storing it in an airtight container or a ziplock bag. In the refrigerator, it maintains its quality for 3-4 days, while in the freezer, it can last for 2-3 months. When preparing to consume, simply thaw the pakoras and reheat them on a tawa on the stove or in an oven toaster. It's advisable to avoid reheating in the microwave for optimal results.
30-Minute Pakistani Chicken Pakora
- 1 tbsp raw papaya chunks you can use papaya paste.
- 1 green pepper green chili
- ¼ bunch cilantro
Powdered Spices & Salt
- 8 cups olive oil or any neutral oil
- Make the green paste in a blender.
- In a bowl, add chicken, all purpose flour, baking soda, fresh lemon juice, garam flour, yogurt, water, ginger garlic paste, powdered spices and salt.
- Marinate at least 20 minutes to overnight. (the longer the better.)
- In a wok, on medium heat, add olive oil, and let it heat up.
- When the oil is hot turn the stove to medium-low.
- Add chicken pieces that are drench in the batter.
- Fry on both sides until golden or until they are fully cooked from inside.
- Lined a plate with a paper towel and make sure to place the cooked chicken pakora on this paper towel lined plate so it soaks up the excess oil.
- Serve it with Green Chutney or Khatti Meethi Chutney.
- Serve it hot!