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 Pakoras are flavorful chicken fritters. Made with chicken breast cut into bite-sized pieces and coated in a mix of seasonings and spices, the marinated chicken is then deep-fried to perfection. This Indian/Pakistan appetizer recipe is mildly spiced.
This Indian/Pakistani recipe is a highly popular appetizer and a staple on the Iftar table, alongside classics like Beef Samosas and Aloo Pakoras. Its unique flavor profile makes it a delicious addition to any menu.
Quick side note: We refer to this Pakistani recipe as the desi version of "Chicken Nuggets" for our daughter, and she absolutely loves this style of "Chicken Nuggets."
WHERE DOES CHICKEN PAKORA COME FROM?
In the 1930s, culinary pioneer Kundan Lal from Peshawar (then part of India, now in Pakistan) introduced the concept of chicken pakora. His restaurant in Peshawar didn't offer any fried snacks, so Kundan Lal came up with the idea of batter-frying chicken marinated in special spices, giving birth to the iconic chicken pakora.
WHAT DOES CHICKEN PAKORA TASTE?
These chicken fritters have a gentle garam masala flavor blended with fragrant spices, creating a dish that's both tender and juicy in every bite.
CHICKEN PAKORA VS CHICKEN 65
Chicken 65 uses a distinct set of spices, a different cooking method, and a unique tempering process, unlike Chicken Pakora, which is much simpler—just mix all the ingredients in a bowl, marinate, and deep-fry.
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.
WHAT TO SERVE IT WITH?
I usually serve it with Green Chutney or Khatti Meethi Chutney. Our daughter enjoys with ketchup.
HOW TO STORE IT?
Chicken Pakora can be stored in an airtight container or a ziplock bag. In the refrigerator, it stays fresh for 3-4 days, and in the freezer, it can last for 2-3 months. To enjoy, just thaw the pakoras and reheat them on a tawa or in an oven toaster. For the best results, it's recommended to avoid reheating in the microwave.
Hey Friend, You’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Facebook, Instagram, and TikTok.
Let's Make Chicken Pakora!!!
30-Minute Pakistani Chicken Pakora
Ingredients
Green Paste
- 1 tbsp raw papaya chunks you can use papaya paste.
- 1 green pepper green chili
- ¼ bunch cilantro
Marination
- 2 fillet chicken breast bite-size pieces
- 1 tbsp all purpose flour maida
- 3 tbsp ginger garlic paste
- ½ tsp baking soda
- 1 tbsp yogurt
- 1 tsp fresh lemon juice
- 1 cup gram flour
- ¼ cup water
Powdered Spices & Salt
- ½ tsp coriander powder
- ½ tsp cumin powder
- 1 tbsp dried mango powder amchur powder
- ½ tsp red chili powder
- ½ tsp red chili flakes
- ½ tsp turmeric powder
- ½ tsp black salt
- ¼ tsp salt
Frying
- 8 cups olive oil or any neutral oil
Garnish
Instructions
- 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.)
Frying
- 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!
- Enjoy!
Leave a comment & rate this recipe