Can I marinate the chicken ahead of time?

Yes. You can mix the chicken with the spices, herbs, and lemon earlier, then add the flours and water closer to frying for the best texture.

How do I know the chicken is fully cooked inside?

The pakoras should be deep golden outside, and the thickest piece should reach 165°F/74°C with no pink remaining inside.

Can I use only chickpea flour and skip the rice flour?

Yes, but the pakoras will be slightly less crisp. The rice flour helps create a lighter, crunchier exterior.

What oil temperature is best for frying these pakoras?

Use medium heat; the test drop of batter should rise steadily and sizzle. If the oil is too hot, the outside browns before the chicken cooks.

How should I store and reheat leftovers?

Cool completely, refrigerate in a covered container, and reheat in an oven or air fryer to bring back some crispness. Avoid microwaving if possible.

Home / Recipes / hyderabadi / Hyderabadi Chicken Pakora

hyderabadiMediumnon vegetariangluten freedairy freenut free

Hyderabadi Chicken Pakora

RATING

4.5/5(65)

TASTE SCORE

9/10

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.

PREP

20m

COOK

20m

SERVES

1 KATORI

415 cal

SERVINGS

METHOD · 6 STEPS

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.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Keep the chicken strips thin and similar in size so they cook through before the coating gets too dark.
2
Add water gradually; the batter should cling tightly to the chicken, not drip off in the bowl.
3
Resting the coated chicken for 10 minutes helps the gram flour hydrate and stick better during frying.
4
Tear the curry leaves before mixing so their aroma releases into the batter instead of staying trapped whole.
5
Fry in small batches to keep the oil temperature steady and prevent greasy, pale pakoras.
6
For extra crunch, let the first fry drain for a minute, then give the pakoras a quick second fry just before serving.
7
Serve immediately with lemon wedges or green chutney, because the crust is at its crispest straight from the kadai.