About the Dish
Garlic Chicken Pakora is the snack you didn’t know you were missing in your life, but once you’ve had it, you’ll wonder how you lived without it! Imagine crispy, golden pieces of chicken wrapped in a flavorful, crunchy batter, all bursting with the warm aroma of garlic and a touch of fresh, fragrant curry leaves. Each bite delivers that perfect crunch, followed by a juicy chicken center that’s perfectly spiced, making it an irresistible treat. And the best part? It’s totally snackable – meaning you’ll keep coming back for more.
Whether you’re serving it up at a get-together or just having a lazy evening snack, Garlic Chicken Pakora takes comfort food to a whole new level. The magic happens in the marinade, where garlic brings in that rich, bold flavor, and the curry leaves provide a lovely, aromatic freshness. It’s like a flavor explosion in your mouth, and every bite leaves you wanting just one more (and maybe another after that). Pair it with a side of tangy mint chutney or sweet tamarind sauce, and suddenly it’s like you’ve entered snack heaven.
Perfect for any occasion, this dish is sure to wow your friends and family. Whether it’s game night, a dinner party, or just a quiet evening with some good food, Garlic Chicken Pakora is the ultimate crowd-pleaser. Crispy, garlicky, spicy, and oh-so-satisfying, it’s the snack that delivers everything you want – crunchy texture, rich flavor, and a whole lot of yum. Go ahead, dive in, and enjoy this crispy, garlicky delight – your taste buds will thank you!
Recipe
Ingredients
Directions to make
For the Marination
- 500g boneless chicken (cut into bite-sized pieces)
- 1 tbsp ginger-garlic paste
- 1 tbsp garlic, finely chopped
- 1 tbsp soy sauce
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- Salt to taste
- 1 tbsp lemon juice
- Fresh curry leaves (optional for added flavor)
For the Batter:
- 1/2 cup besan (gram flour)
- 2 tbsp rice flour (for extra crispiness)
- 1/2 tsp red chili powder
- 1/4 tsp cumin powder
- Salt to taste
- Water (for making the batter)
For Frying:
- Oil (for deep frying)
Step 1 : Prepare the Chicken
- In a bowl, combine the chicken pieces with ginger-garlic paste, garlic, soy sauce, red chili powder, turmeric powder, garam masala, salt, and lemon juice.
- Mix well until the chicken is evenly coated. Cover and let it marinate for at least 30 minutes (you can refrigerate it for up to 2 hours for deeper flavor).
- In a separate bowl, mix the besan, rice flour, red chili powder, cumin powder, and salt.
- Add water little by little, mixing to form a thick batter. The consistency should be such that it coats the chicken pieces without dripping off too easily.
- Take each marinated chicken piece and dip it into the batter, ensuring it is fully coated. You can press the chicken gently to make sure the batter sticks well.
- Heat oil in a frying pan or wok over medium-high heat. To test if the oil is hot enough, drop a small piece of batter into it – if it sizzles immediately, the oil is ready.
- Carefully drop the battered chicken pieces into the hot oil. Don’t overcrowd the pan, as that will lower the temperature of the oil.
- Fry the chicken in batches for 4-5 minutes, turning occasionally, until the pakoras are golden brown and crispy on all sides.
- Remove the pakoras and drain them on paper towels to remove excess oil.
- Heat some Oil in a small saucepan
- Add some roughly chopped garlic
- Add your curry leaves and wait till it sizzles
- Put your chicken in a big bowl and
- Add the Tampering to the Chicken
- Mix it all up together
- Serve the Garlic Chicken Pakoras hot with mint chutney or tamarind chutney for dipping.
- Optionally, garnish with a few crispy curry leaves on top for an extra punch of flavor.
