Hyderabadi Chicken Pakora
Spiced chicken strips coated in a gram flour batter and fried until crisp and golden. This Hyderabadi snack has bold ginger, garlic, curry leaves, and green chili flavor in every bite.
For 4 servings
- prep · ~10 min
Prep the chicken and aromatics.
1.Cut the chicken breast into thin, bite-size strips.2.Finely chop the green chili and cilantro.3.Roughly tear the curry leaves so they flavor the batter well. - mix · ~5 min
Make the pakora coating.
1.Add chicken, chickpea flour, rice flour, ginger-garlic paste, green chili, curry leaves, and cilantro to a bowl.2.Add red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, salt, and lemon juice.3.Sprinkle in water a little at a time and mix well until the chicken is evenly coated with a thick batter.TIPKeep the coating thick and clingy. Too much water makes the pakora soft and oily. - rest · ~10 min
Rest the chicken for 10 minutes.
- fry · ~5 min
Heat the oil for frying.
Heat the oil in a deep kadai over medium heat until hot. The batter should rise steadily when a small bit is dropped in.
TIPUse medium heat so the chicken cooks through before the outside gets too dark. - fry · ~12 min
Fry the pakoras in batches.
1.Drop small clusters of the coated chicken into the hot oil without crowding the pan.2.Fry until crisp, deep golden, and cooked through, turning once or twice for even color.3.Lift out and let excess oil drain before frying the next batch.TIPChicken should reach 165°F or 74°C in the center. - serve
Serve the Hyderabadi Chicken Pakora hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Keep the chicken strips thin and similar in size so they cook through before the coating gets too dark.
- 2Add water gradually; the batter should cling tightly to the chicken, not drip off in the bowl.
- 3Resting the coated chicken for 10 minutes helps the gram flour hydrate and stick better during frying.
- 4Tear the curry leaves before mixing so their aroma releases into the batter instead of staying trapped whole.
- 5Fry in small batches to keep the oil temperature steady and prevent greasy, pale pakoras.
- 6For extra crunch, let the first fry drain for a minute, then give the pakoras a quick second fry just before serving.
- 7Serve immediately with lemon wedges or green chutney, because the crust is at its crispest straight from the kadai.
Adapt it for your goals.
Extra-spicy
Increase green chili and red chili powder for a fierier Hyderabadi-style snack with more heat in every bite.
boneless thighBoneless-thigh
Use chicken thigh instead of breast for juicier pakoras that stay tender even if fried a little longer.
air fryerAir-fryer
Lightly oil the coated chicken and air-fry in a single layer for a lower-oil version with less mess.
onion chicken pakoraOnion-chicken-pakora
Add thinly sliced onions to the batter for sweeter, lacy edges and a more classic pakora-style texture.
Why this is on our healthy list.
Protein-Rich Snack
Chicken breast makes this pakora filling and provides substantial protein compared with many flour-heavy fried snacks.
Legume-Based Coating
Chickpea flour adds more body and plant nutrients than a plain refined flour batter.
Aromatic Herbs and Spices
Green chili, curry leaves, cilantro, ginger, garlic, and turmeric bring flavor depth without relying only on salt.
Frequently asked questions
The batter was likely too thin or the oil was not hot enough. Keep the coating thick and fry in small batches over medium heat.
