Chicken Pakora with Coriander Mint Chutney

Instructions

1. 1

   Marinate the Chicken

   • In a medium mixing bowl, combine the chicken pieces with ginger-garlic paste, lemon juice, 0.5 tsp of the turmeric powder, 1 tsp of the red chili powder, garam masala, and 0.75 tsp of the salt.
   • Mix thoroughly to ensure each piece of chicken is evenly coated with the marinade.
   • Cover the bowl and let it marinate for at least 15-20 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor.
2. 2

   Prepare the Batter

   • In a separate large bowl, whisk together the besan, rice flour, ajwain, the remaining 0.25 tsp turmeric powder, remaining 0.5 tsp red chili powder, and remaining 0.75 tsp salt.
   • Gradually pour in the water while whisking continuously to create a smooth, thick, and lump-free batter. The consistency should be similar to thick pancake batter, able to coat the back of a spoon.
3. 3

   Coat the Chicken

   • Add the marinated chicken pieces to the prepared batter.
   • Gently fold and mix until every piece is fully and evenly coated in the batter.
4. 4

   Deep Fry the Pakoras

   • Heat the vegetable oil in a kadai or deep pan over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, drop a small bit of batter into the oil; it should sizzle and rise to the top immediately.
   • Carefully drop the battered chicken pieces into the hot oil one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches.
   • Fry for 5-7 minutes, turning them occasionally, until they are deep golden brown, crispy, and the chicken is cooked through.
   • To confirm doneness, check that the internal temperature of the chicken reaches 165°F (74°C).
5. 5

   Drain and Serve

   • Using a slotted spoon, remove the cooked pakoras from the oil and transfer them to a wire rack or a plate lined with paper towels to drain any excess oil.
   • While the pakoras are still hot, sprinkle them generously with chaat masala for an extra tangy kick.
   • Serve immediately with mint chutney, tamarind chutney, or your favorite dipping sauce.