Chicken Pakora

INGREDIENTS

• 600g Chicken Thigh
• 120g Gram Flour
• 20g Cornflour
• 1 Egg
• 1 Red Onion
• 4 cloves Garlic
• 20g Ginger
• 1 Green Chilli
• 1 tsp Ground Cumin
• 1 tsp Ground Coriander
• 1 tsp Garam Masala
• 0.5 tsp Turmeric
• 1 Lemon
• 2 tsp Salt
• 60ml Vegetable Oil
• 120ml Water

STEPS

1. 1

   Cut 600g of chicken thigh into 3 cm pieces on a separate board. Wash your hands, board, knife, and any utensils that touched the raw chicken with hot soapy water.

2. 2

   In a bowl, whisk 1 egg (beaten) with 120ml of water, then add 120g of gram flour, 20g of cornflour, 2 tsp of salt, 1 tsp of ground cumin, 1 tsp of ground coriander, 1 tsp of garam masala, and 0.5 tsp of turmeric. Stir until a thick, smooth batter forms.

3. 3

   Add 1 red onion (sliced thinly), 4 cloves of garlic (minced), 20g of ginger (grated), and 1 green chilli (finely chopped) to the batter. Squeeze in 1 lemon juice and mix in the chicken until every piece is coated. Rest the coated chicken for 10 minutes while heating the oil.

   ⏱ 10 min

4. 4

   Heat 60ml of vegetable oil in a deep, heavy pan to 175°C. Fry the coated chicken in small batches for 8 to 10 minutes, turning occasionally, until deeply golden and crisp, the chicken is firm, and the thickest pieces have no pink center or raw-looking juices. Do not overcrowd the pan.

   ⏱ 8 min

5. 5

   Transfer the pakoras to a clean rack or paper-lined plate and rest for 2 minutes. Check the thickest piece with a thermometer if available, then serve hot.

   ⏱ 2 min