Crispy chicken pakora made with boneless chicken thighs, Indian spices, and gram flour. This easy deep-fried snack is perfect for parties, appetizers, or a tea-time treat. Serve hot with sweet chilli sauce or mint chutney. A popular street food recipe with bold flavor and crunchy texture.

Golden, crunchy, and full of flavor, chicken pakoras are a popular Indian street food made by coating marinated chicken pieces in a seasoned gram flour batter, then deep-frying to perfection. Ideal for starters, snacks, or party platters.

Ingredients

For the Chicken:

6 boneless chicken thigh fillets (approx. 500g / 1.1 lb), chopped into bite-sized pieces
1 tbsp minced ginger
1 green chilli, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1 tbsp dried coriander leaf
1 tsp chilli flakes
1 tsp ground fenugreek

For the Batter:

½ tsp salt
½ tsp garlic salt
100 g (1¼ cups) gram flour (chickpea flour/besan)
1 tbsp cornflour (cornstarch)
¼ tsp bicarbonate of soda (baking soda)
180 ml (¾ cup) water (add gradually as needed)

For Frying:

Vegetable oil for deep frying (approx. 720–960 ml / 3–4 cups)

To Serve:

Fresh coriander (chopped)
Sweet chilli sauce

Instructions

Marinate the Chicken:
Place the chicken pieces in a mixing bowl. Add minced ginger, chopped green chilli, ground cumin, ground coriander, dried coriander leaf, chilli flakes, and ground fenugreek. Mix thoroughly to coat. Cover and refrigerate for 30 minutes.
Heat the Oil:
In a large, heavy-bottomed pan or wok, heat the vegetable oil over medium heat. You’ll need around 3 inches of oil, but ensure the pan is no more than half full to prevent overflow when frying.
Prepare the Batter:
Remove the marinated chicken from the fridge. Sprinkle over the salt, garlic salt, gram flour, cornflour, and bicarbonate of soda. Mix well.
Add Water Gradually:
Slowly add water, a little at a time, until a smooth, thick batter forms—about the consistency of double (heavy) cream. You may not need all the water.
Test and Fry:
Check if the oil is ready by dropping a small blob of batter in—if it sizzles and rises to the top, the oil is hot enough.
Using tongs, carefully add the chicken pieces one at a time. Fry in two batches to avoid overcrowding. Cook each batch for 4–5 minutes until golden brown and the chicken is cooked through.
Keep Warm:
Place the first batch in a warm oven (around 130°C / 250°F fan) while you cook the second.
Serve:
Once all the chicken pakoras are cooked, transfer to a serving dish. Garnish with chopped fresh coriander and serve with sweet chilli sauce.

Tips

Use thigh meat: It stays juicier than breast meat during frying.
Don’t overcrowd the pan: Fry in batches to keep the oil temperature consistent.
Adjust the spice: Control the heat by using more or less chilli based on your preference.
Keep warm while frying: Use a low oven to keep the first batch hot and crispy.

Variations and Substitutions

Flour alternatives: Replace gram flour with rice flour for a lighter texture.
Add extra heat: Mix in a pinch of cayenne or chopped red chilli for spicier pakoras.
Vegetarian version: Swap chicken for paneer, mushrooms, or cauliflower.
Herb twist: Use fresh coriander leaves in the batter for more herbaceous flavor.

FAQs

Can I use chicken breast instead of thigh?
Yes, but breast meat tends to be drier. Thighs give a juicier result.

Can I make them in advance?
They’re best served fresh, but you can reheat in a hot oven (200°C / 390°F) for 5–7 minutes to restore crispiness.

Is gram flour the same as chickpea flour?
Yes. It’s also known as besan and is a staple in Indian cooking.

Can I air-fry or bake them?
Deep frying gives the best texture, but they can be air-fried or oven-baked for a lighter version, though results will vary.

Serving Suggestions

Serve hot with sweet chilli sauce, mint chutney, or tamarind sauce.
Pair with masala chai for a traditional snack.
Add to an Indian-style platter with samosas, onion bhajis, and naan.
Great as a party appetizer or game-day snack.

Why You’ll Love This Recipe

Chicken pakoras are crunchy on the outside, tender on the inside, and loaded with aromatic spices. Quick to prepare and full of bold flavor, they’re a crowd-pleaser for any occasion. Whether as a starter or a snack, they bring restaurant-style quality straight to your kitchen.