Ingredients
Chicken Pakora
- Chicken boneless 700 grams
- Ginger paste 1/2 tsp
- Garlic paste 1/2 tsp
- Cumin powder 1 tsp
- Coriander powder 1 tsp
- Chili flakes 1 tsp
- Dried fenugreek leaves 1 tsp
- Salt 1 tsp
- Gram flour 5 tbsp (or more if needed)
- Baking soda 1/2 tsp
- Oil for deep frying
Curry Paste
- Yogurt 2 cups
- Gram flour 1 cup
- Water 6 cups
Other
- Oil 1 cup
- Cumin seeds 1 tsp
- Dried red round chilies 2
- Ginger paste 1 tsp
- Garlic paste 1 tsp
- Salt to taste
- Turmeric powder 1 tsp
- Red chili powder 1 tsp
- Dried red round chilies 6-8
Preparation
- Mix the chicken with all the marinade ingredients and refrigerate for 30 minutes to 1 hour.
- In a separate jug, mix together yogurt, gram flour and 1 cup of water. Whisk until smooth. Add remaining water and mix.
- In a cooking pot, heat oil and add cumin seeds and 2 red chilies. Add ginger and garlic paste and stir fry until aromatic.
- Add the yogurt and gram flour liquid, salt, red chili powder and turmeric powder. Mix.
- Cover and allow to cook for 45 minutes on low flame.
- Meanwhile, take out the chicken from the fridge and add gram flour and baking soda. Mix well.
- Heat oil and place chicken pieces in the oil one by one so that they do not cling to each other.
- Fry on a medium flame until golden brown. Take out and add to the kadhi. Cover and cook for 5 minutes on low heat.
- Lastly, top with dried red round chilies 6-8 and serve with boiled rice.
- Enjoy!
Chicken Karhi Pakora / Kadhi Pakora
Ingredients
Chicken Pakora
- Chicken boneless 700 grams
- Ginger paste 1/2 tsp
- Garlic paste 1/2 tsp
- Cumin powder 1 tsp
- Coriander powder 1 tsp
- Chili flakes 1 tsp
- Dried fenugreek leaves 1 tsp
- Salt 1 tsp
- Gram flour 5 tbsp or more if needed
- Baking soda 1/2 tsp
- Oil for deep frying
Curry Paste
- Yogurt 2 cups
- Gram flour 1 cup
- Water 6 cups
Other
- Oil 1 cup
- Cumin seeds 1 tsp
- Dried red round chilies 2
- Ginger paste 1 tsp
- Garlic paste 1 tsp
- Salt to taste
- Turmeric powder 1 tsp
- Red chili powder 1 tsp
- Dried red round chilies 6-8
Instructions
- Mix the chicken with all the marinade ingredients and refrigerate for 30 minutes to 1 hour.
- In a separate jug, mix together yogurt, gram flour and 1 cup of water. Whisk until smooth. Add remaining water and mix.
- In a cooking pot, heat oil and add cumin seeds and 2 red chilies. Add ginger and garlic paste and stir fry until aromatic.
- Add the yogurt and gram flour liquid, salt, red chili powder and turmeric powder. Mix.
- Cover and allow to cook for 45 minutes on low flame.
- Meanwhile, take out the chicken from the fridge and add gram flour and baking soda. Mix well.
- Heat oil and place chicken pieces in the oil one by one so that they do not cling to each other.
- Fry on a medium flame until golden brown. Take out and add to the kadhi. Cover and cook for 5 minutes on low heat.
- Lastly, top with dried red round chilies 6-8 and serve with boiled rice.
- Enjoy!