- Wash boneless chicken breast and pat them dry using a kitchen tissue. Cut them into cubes. Add chicken cubes, 2 teaspoon Kashmiri red chili powder, ¼ teaspoon turmeric powder, ½ teaspoon garam masala powder, ½ teaspoon black pepper powder, 2 teaspoon ginger garlic paste, salt to taste, and 1 tablespoon lime juice in a medium-size mixing bowl and mix everything well. Cover the bowl with a lid and refrigerate it for 1 hour for the chicken to marinate. Take out the bowl from the refrigerator and add 2 tablespoon chickpea flour, 1 tablespoon rice flour, 1 tablespoon cornstarch and 1 egg white and mix well. Once you are ready for frying, heat vegetable oil for frying in a pan. Once the oil is hot, simmer the heat to medium-low. Drop the chicken pieces in the hot oil and fry on medium heat until slightly browned and cooked from the inside. Keep stirring while frying so that they fry evenly from all the sides. Drain on a plate lined with kitchen tissue. Add 15-20 curry leaves and 2-3 green chilies slit into half in the oil too and fry for a few seconds. Drain on the plate with the chicken. Immediately sprinkle 1 teaspoon chaat masala over the pakora and toss well. Serve hot.
Chicken pakodi
#myrecipe
By Radha Nelanti
Mar, 1st
557
Servings
4 persons
Cook Time
25 minutes
Ingredients
14
- 16
Ingredients
- Chicken
- Red chilli powder
- Turmeric powder
- Garam masala
- Pepper powder
- Ginger garlic paste
- Salt
- Lemon
- Besan
- Rice flour
- Corn starch
- Egg white
- Oil
- Green chillies
- Curry leaves
- Chaat masala
