17 Spicy Chicken Pakoras Delicious Recipes

Sophia Bush

Last updated on

Appetizers

Hungry for something that packs a punch? Dive into the world of spicy chicken pakoras, where crispy meets fiery in the most delicious way. Perfect for spicing up your weeknight dinners or impressing guests at your next gathering, these 17 recipes are sure to satisfy your craving for bold flavors. Let's turn up the heat and explore these mouthwatering options together!

Classic Chicken Pakoras

Classic Chicken Pakoras

Ready to crunch? These Classic Chicken Pakoras are your golden ticket to flavor town—crispy, spicy, and downright addictive.

Ingredients

  • For the marinade:
    • 1 lb chicken breast, cut into 1-inch pieces
    • 1 tbsp lemon juice
    • 1 tsp salt
    • 1 tsp garam masala
    • 1/2 tsp turmeric powder
    • 1/2 tsp chili powder
  • For the batter:
    • 1 cup chickpea flour
    • 1/4 cup rice flour
    • 1 tsp baking powder
    • 1/2 tsp salt
    • 1/2 tsp cumin seeds
    • 3/4 cup water
  • For frying:
    • 2 cups vegetable oil

Instructions

  1. In a bowl, mix chicken with lemon juice, salt, garam masala, turmeric, and chili powder. Let marinate for 30 minutes.
  2. For the batter, whisk chickpea flour, rice flour, baking powder, salt, and cumin seeds in a bowl. Gradually add water until smooth.
  3. Heat oil in a deep pan to 350°F. Tip: Use a candy thermometer for accuracy.
  4. Dip each marinated chicken piece into the batter, ensuring full coverage.
  5. Fry in batches for 4-5 minutes until golden brown. Tip: Don’t overcrowd the pan to maintain oil temperature.
  6. Drain on paper towels. Tip: Keep them warm in a 200°F oven if frying in batches.

These pakoras boast a crispy exterior with juicy, flavorful chicken inside. Serve with mint chutney or stuff into a warm pita for a twist on the classic.

Spicy Masala Chicken Pakoras

Spicy Masala Chicken Pakoras

Who says you can’t have crispy, spicy, and utterly addictive snacks ready in under 30 minutes? These Spicy Masala Chicken Pakoras are your ticket to flavor town, no passport required.

Ingredients

  • For the marinade: 1 lb chicken breast (cut into 1-inch pieces), 1 tbsp ginger-garlic paste, 1 tbsp lemon juice, 1 tsp salt, 1 tsp red chili powder
  • For the batter: 1 cup chickpea flour, 2 tbsp rice flour, 1 tsp turmeric powder, 1 tsp garam masala, 1/2 tsp baking soda, 3/4 cup water
  • For frying: 2 cups vegetable oil

Instructions

  1. In a bowl, mix chicken pieces with ginger-garlic paste, lemon juice, salt, and red chili powder. Let it marinate for 15 minutes. Tip: For deeper flavor, marinate overnight in the fridge.
  2. In another bowl, whisk together chickpea flour, rice flour, turmeric powder, garam masala, baking soda, and water to form a smooth batter. Tip: The batter should coat the back of a spoon; adjust water if too thick.
  3. Heat oil in a deep pan to 350°F. Dip each marinated chicken piece into the batter, ensuring it’s fully coated.
  4. Fry the coated chicken pieces in batches for 4-5 minutes or until golden brown and crispy. Tip: Don’t overcrowd the pan to ensure even cooking.
  5. Remove with a slotted spoon and drain on paper towels.

Absolutely irresistible with their crispy exterior and juicy interior, these pakoras are best served hot with mint chutney or tucked into a warm naan for a quick wrap. The spice level? Just right to wake up your taste buds without sending them into overdrive.

Cheesy Chicken Pakoras

Cheesy Chicken Pakoras

Viral-worthy and irresistibly crispy, these Cheesy Chicken Pakoras are your next snack obsession. Packed with juicy chicken and molten cheese, they’re a flavor bomb waiting to explode in your mouth.

Ingredients

  • For the marinade:
    • 1 lb chicken breast, cut into 1-inch cubes
    • 1 tbsp ginger-garlic paste
    • 1 tsp red chili powder
    • 1/2 tsp turmeric powder
    • 1 tsp salt
    • 1 tbsp lemon juice
  • For the batter:
    • 1 cup chickpea flour
    • 1/4 cup rice flour
    • 1 tsp carom seeds
    • 1/2 tsp baking soda
    • 1/2 cup water
  • For filling and frying:
    • 1/2 cup shredded mozzarella cheese
    • Oil for deep frying

Instructions

  1. In a bowl, mix chicken cubes with ginger-garlic paste, red chili powder, turmeric powder, salt, and lemon juice. Marinate for 30 minutes.
  2. For the batter, whisk together chickpea flour, rice flour, carom seeds, baking soda, and water until smooth. Let it rest for 10 minutes.
  3. Heat oil in a deep fryer to 375°F.
  4. Dip each marinated chicken cube into the batter, ensuring it’s fully coated.
  5. Carefully drop the battered chicken into the hot oil. Fry in batches for 4-5 minutes until golden brown.
  6. Remove pakoras with a slotted spoon and drain on paper towels.
  7. Immediately make a small slit in each pakora and stuff with shredded mozzarella cheese.
  8. Serve hot with mint chutney or your favorite dip.

Serve these pakoras straight out of the fryer for the ultimate cheese pull. The crispy exterior gives way to tender chicken and gooey cheese, making every bite a delightful contrast of textures.

Herbed Chicken Pakoras

Herbed Chicken Pakoras

Get ready to crunch into these Herbed Chicken Pakoras—your snack game just leveled up with juicy chicken, bold herbs, and a crispy golden coat.

Ingredients

  • For the marinade:
    • 1 lb chicken breast, cut into 1-inch pieces
    • 1 tbsp lemon juice
    • 1 tsp salt
    • 1 tsp garlic powder
    • 1 tsp ginger powder
    • 1 tsp garam masala
    • 1/2 tsp turmeric powder
    • 1/4 cup fresh cilantro, finely chopped
    • 1/4 cup fresh mint, finely chopped
  • For the batter:
    • 1 cup chickpea flour
    • 1/4 cup rice flour
    • 1 tsp baking powder
    • 1/2 tsp salt
    • 1/2 tsp red chili powder
    • 3/4 cup water
  • For frying:
    • 2 cups vegetable oil

Instructions

  1. In a large bowl, combine chicken pieces with lemon juice, salt, garlic powder, ginger powder, garam masala, turmeric, cilantro, and mint. Mix well and let marinate for 30 minutes in the fridge.
  2. In another bowl, whisk together chickpea flour, rice flour, baking powder, salt, red chili powder, and water to form a smooth batter. Tip: The batter should coat the back of a spoon—adjust water if too thick.
  3. Heat oil in a deep fryer or large pot to 350°F. Tip: Use a candy thermometer for accuracy.
  4. Dip each marinated chicken piece into the batter, ensuring it’s fully coated, then carefully drop into the hot oil. Fry in batches to avoid overcrowding.
  5. Fry for 4-5 minutes until golden brown and crispy. Tip: Flip halfway for even cooking.
  6. Remove pakoras with a slotted spoon and drain on paper towels.

Munch on these pakoras hot for the ultimate crispy exterior and tender, flavorful chicken inside. Serve with a side of mint chutney or tuck into a warm pita for a handheld feast.

Crispy Chicken Pakoras

Crispy Chicken Pakoras

Ready to crunch? These Crispy Chicken Pakoras are your next obsession—golden, spicy, and impossibly crispy. Dunk ’em, devour ’em, repeat.

Ingredients

  • For the marinade:
    • 1 lb chicken breast, cut into 1-inch pieces
    • 1 tbsp lemon juice
    • 1 tsp salt
    • 1 tsp garlic powder
    • 1 tsp ginger powder
    • 1/2 tsp turmeric
    • 1 tsp chili powder
  • For the batter:
    • 1 cup chickpea flour
    • 1/4 cup rice flour
    • 1 tsp baking powder
    • 1 tsp salt
    • 1/2 tsp cumin seeds
    • 3/4 cup water
  • For frying:
    • 2 cups vegetable oil

Instructions

  1. In a bowl, mix chicken with lemon juice, salt, garlic powder, ginger powder, turmeric, and chili powder. Let marinate for 30 minutes.
  2. In another bowl, whisk together chickpea flour, rice flour, baking powder, salt, and cumin seeds. Gradually add water to form a thick batter.
  3. Heat oil in a deep pan to 350°F. Use a thermometer for accuracy.
  4. Dip each marinated chicken piece into the batter, ensuring full coverage.
  5. Fry in batches for 4-5 minutes until golden brown. Don’t overcrowd the pan.
  6. Drain on paper towels to remove excess oil.

Now, these pakoras are a textural dream—crispy outside, juicy inside. Serve with mint chutney or between slices of bread for a killer sandwich.

Garlic Chicken Pakoras

Garlic Chicken Pakoras

Forget everything you know about snack time—these Garlic Chicken Pakoras are here to revolutionize your cravings. Crispy, garlicky, and utterly addictive, they’re the perfect bite-sized indulgence.

Ingredients

  • For the batter:
    • 1 cup chickpea flour
    • 1/2 tsp baking powder
    • 1/2 tsp salt
    • 1/2 tsp turmeric powder
    • 1/2 cup water
  • For the chicken:
    • 1 lb chicken breast, cut into 1-inch pieces
    • 2 tbsp garlic paste
    • 1 tbsp lemon juice
    • 1/2 tsp salt
  • For frying:
    • 2 cups vegetable oil

Instructions

  1. In a bowl, mix chicken pieces with garlic paste, lemon juice, and salt. Marinate for 30 minutes.
  2. In another bowl, whisk chickpea flour, baking powder, salt, turmeric, and water to form a smooth batter. Tip: The batter should coat the back of a spoon.
  3. Heat oil in a deep pan to 350°F. Tip: Use a candy thermometer for accuracy.
  4. Dip each marinated chicken piece into the batter, ensuring it’s fully coated.
  5. Fry the coated chicken in batches for 4-5 minutes until golden brown. Tip: Don’t overcrowd the pan to ensure even cooking.
  6. Remove with a slotted spoon and drain on paper towels.

With their crunchy exterior and juicy, flavorful interior, these pakoras are a textural dream. Serve them with a spicy mint chutney or tuck them into a warm pita for a quick, satisfying meal.

Onion Chicken Pakoras

Onion Chicken Pakoras

Spice up your snack game with these crispy Onion Chicken Pakoras—bold flavors, crunchy texture, and irresistibly juicy inside. Perfect for those who dare to dunk!

Ingredients

  • For the batter:
    • 1 cup chickpea flour
    • 2 tbsp rice flour
    • 1 tsp turmeric powder
    • 1 tsp red chili powder
    • 1 tsp cumin seeds
    • 1/2 tsp baking soda
    • 3/4 cup water
  • For the filling:
    • 1 cup chicken breast, finely chopped
    • 1 large onion, thinly sliced
    • 2 green chilies, finely chopped
    • 1/4 cup cilantro, chopped
    • 1 tsp ginger-garlic paste
    • 1/2 tsp salt
  • For frying:
    • 2 cups vegetable oil

Instructions

  1. In a large bowl, mix chickpea flour, rice flour, turmeric powder, red chili powder, cumin seeds, and baking soda.
  2. Gradually add water to the dry ingredients, stirring until you achieve a smooth, thick batter. Let it rest for 10 minutes.
  3. In another bowl, combine chicken breast, onion, green chilies, cilantro, ginger-garlic paste, and salt. Mix well.
  4. Heat vegetable oil in a deep fryer or skillet to 350°F over medium heat.
  5. Dip the chicken and onion mixture into the batter, ensuring each piece is well coated.
  6. Carefully drop the coated pieces into the hot oil. Fry in batches to avoid overcrowding.
  7. Fry for 3-4 minutes or until golden brown and crispy. Use a slotted spoon to remove and drain on paper towels.
  8. Serve hot with mint chutney or your favorite dip.

Vibrant and crunchy on the outside, tender and flavorful on the inside—these pakoras are a textural dream. Try serving them on a stick for a fun, shareable party appetizer!

Mint Chicken Pakoras

Mint Chicken Pakoras

Transform your snack game with these crispy, herb-packed Mint Chicken Pakoras—perfect for those who crave a crunch with a kick.

Ingredients

  • For the batter:
    • 1 cup chickpea flour
    • 2 tbsp rice flour
    • 1 tsp turmeric powder
    • 1 tsp red chili powder
    • 1/2 tsp baking soda
    • 1/2 cup water
    • 1/2 cup fresh mint leaves, finely chopped
  • For the chicken:
    • 1 lb chicken breast, cut into 1-inch pieces
    • 1 tbsp ginger-garlic paste
    • 1 tsp salt
    • 1 tbsp lemon juice
  • For frying:
    • 2 cups vegetable oil

Instructions

  1. Marinate chicken pieces with ginger-garlic paste, salt, and lemon juice for 30 minutes in the fridge.
  2. In a bowl, mix chickpea flour, rice flour, turmeric powder, red chili powder, and baking soda.
  3. Gradually add water to the dry ingredients to form a thick batter. Fold in chopped mint leaves.
  4. Heat oil in a deep fryer or pan to 350°F.
  5. Dip each marinated chicken piece into the batter, ensuring it’s fully coated.
  6. Carefully drop the coated chicken pieces into the hot oil. Fry in batches to avoid overcrowding.
  7. Fry for 4-5 minutes or until golden brown and crispy. Use a slotted spoon to remove and drain on paper towels.
  8. Serve hot with a side of mint chutney or your favorite dip.

Hot out of the fryer, these pakoras boast a golden crust with a juicy, flavorful center. Pair them with a cooling yogurt dip to balance the heat, or stack them high for an Instagram-worthy snack platter.

Coriander Chicken Pakoras

Coriander Chicken Pakoras

Dive into the crunchiest, most flavorful snack you’ll make this week. These Coriander Chicken Pakoras blend juicy chicken with bold spices, all wrapped in a crispy, golden coat.

Ingredients

  • For the marinade:
    • 1 lb chicken breast, cut into 1-inch pieces
    • 2 tbsp lemon juice
    • 1 tsp salt
    • 1 tbsp coriander powder
    • 1 tsp garam masala
    • 1/2 tsp turmeric powder
  • For the batter:
    • 1 cup chickpea flour
    • 1/4 cup rice flour
    • 1 tsp baking powder
    • 1/2 tsp salt
    • 1/2 cup water
    • 1/4 cup fresh coriander, finely chopped
  • For frying:
    • 2 cups vegetable oil

Instructions

  1. In a bowl, combine chicken pieces with lemon juice, salt, coriander powder, garam masala, and turmeric. Mix well and let marinate for 30 minutes.
  2. In another bowl, whisk together chickpea flour, rice flour, baking powder, salt, and water to form a smooth batter. Stir in fresh coriander.
  3. Heat oil in a deep fryer or large pot to 350°F.
  4. Dip each marinated chicken piece into the batter, ensuring it’s fully coated.
  5. Carefully drop the coated chicken pieces into the hot oil, frying in batches to avoid overcrowding.
  6. Fry for 4-5 minutes or until golden brown and crispy, turning occasionally for even cooking.
  7. Remove pakoras with a slotted spoon and drain on paper towels.

Absolutely irresistible, these pakoras offer a perfect crunch outside with tender, spiced chicken inside. Serve them hot with mint chutney or tuck into a wrap for a quick, satisfying meal.

Chili Chicken Pakoras

Chili Chicken Pakoras

Whip up a storm in your kitchen with these fiery Chili Chicken Pakoras—crispy, spicy, and utterly addictive. Perfect for game night or when those snack cravings hit hard.

Ingredients

  • For the marinade:
    • 1 lb chicken breast, cut into 1-inch pieces
    • 2 tbsp soy sauce
    • 1 tbsp chili powder
    • 1 tsp garlic powder
    • 1 tsp ginger powder
  • For the batter:
    • 1 cup chickpea flour
    • 1/2 cup water
    • 1 tsp salt
    • 1/2 tsp turmeric powder
  • For frying:
    • 2 cups vegetable oil

Instructions

  1. In a bowl, mix chicken pieces with soy sauce, chili powder, garlic powder, and ginger powder. Let it marinate for 30 minutes in the fridge.
  2. In another bowl, whisk chickpea flour, water, salt, and turmeric powder to form a smooth batter. Tip: The batter should coat the back of a spoon.
  3. Heat oil in a deep fryer or large pot to 375°F. Tip: Use a candy thermometer for accuracy.
  4. Dip each marinated chicken piece into the batter, ensuring it’s fully coated.
  5. Fry the chicken in batches for 4-5 minutes until golden brown and crispy. Tip: Don’t overcrowd the pot to maintain oil temperature.
  6. Remove with a slotted spoon and drain on paper towels.

Munch on these pakoras hot for that perfect crunch and a kick of heat. Serve with a side of mint yogurt dip or pile them high on a platter for sharing.

Lemon Chicken Pakoras

Lemon Chicken Pakoras

Bold flavors meet crispy goodness in these Lemon Chicken Pakoras. Marinated chicken gets a zesty kick, then fried to golden perfection. Serve hot for a snack that’s impossible to resist.

Ingredients

  • For the marinade:
    • 1 lb chicken breast, cut into 1-inch pieces
    • 2 tbsp lemon juice
    • 1 tsp salt
    • 1 tsp garlic powder
    • 1 tsp ginger powder
    • 1/2 tsp turmeric powder
  • For the batter:
    • 1 cup chickpea flour
    • 1/2 cup water
    • 1/2 tsp baking soda
    • 1/2 tsp salt
    • 1/2 tsp chili powder
  • For frying:
    • 2 cups vegetable oil

Instructions

  1. In a bowl, combine chicken pieces with lemon juice, salt, garlic powder, ginger powder, and turmeric powder. Mix well and let marinate for 30 minutes.
  2. In another bowl, whisk together chickpea flour, water, baking soda, salt, and chili powder to form a smooth batter. Tip: The batter should coat the back of a spoon; adjust water if too thick.
  3. Heat vegetable oil in a deep pan to 350°F. Tip: Use a candy thermometer for accuracy.
  4. Dip each marinated chicken piece into the batter, ensuring it’s fully coated.
  5. Carefully drop the coated chicken into the hot oil. Fry in batches to avoid overcrowding.
  6. Fry for 4-5 minutes, turning occasionally, until golden brown and crispy. Tip: Drain on paper towels to remove excess oil.
  7. Serve immediately with your favorite dipping sauce.

Fragrant and fiery, these pakoras offer a crunch with every bite. The lemon marinade cuts through the richness, making them a hit at any gathering. Try stacking them on a skewer for a fun, shareable appetizer.

Tandoori Chicken Pakoras

Tandoori Chicken Pakoras

Zesty and bold, these Tandoori Chicken Pakoras are your next snack obsession. Crispy, spicy, and utterly addictive, they’re perfect for game day or a cozy night in.

Ingredients

  • For the marinade:
    • 1 lb chicken breast, cut into 1-inch pieces
    • 1 cup plain yogurt
    • 2 tbsp tandoori masala
    • 1 tbsp lemon juice
    • 1 tsp salt
  • For the batter:
    • 1 cup chickpea flour
    • 1/2 cup water
    • 1 tsp cumin powder
    • 1/2 tsp turmeric
    • 1/2 tsp red chili powder
    • Oil for deep frying

Instructions

  1. In a bowl, mix yogurt, tandoori masala, lemon juice, and salt to create the marinade.
  2. Add chicken pieces to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
  3. In another bowl, whisk together chickpea flour, water, cumin powder, turmeric, and red chili powder to form a smooth batter. Let it rest for 10 minutes.
  4. Heat oil in a deep fryer or large pot to 375°F. Use a thermometer for accuracy.
  5. Dip each marinated chicken piece into the batter, letting excess drip off, then carefully lower into the hot oil.
  6. Fry in batches to avoid overcrowding, turning occasionally, until golden brown and crispy, about 4-5 minutes per batch.
  7. Remove pakoras with a slotted spoon and drain on paper towels. Serve immediately.

Outrageously crispy on the outside, tender and flavorful inside, these pakoras are a hit with a side of mint chutney or tucked into a warm naan wrap for a twist.

Butter Chicken Pakoras

Butter Chicken Pakoras

Ready to twist your taste buds? These Butter Chicken Pakoras mash up creamy butter chicken with crispy pakora magic. Fry, dip, devour—it’s that simple.

Ingredients

  • For the batter:
    • 1 cup chickpea flour
    • 1/2 tsp turmeric
    • 1/2 tsp chili powder
    • 1/2 tsp salt
    • 3/4 cup water
  • For the filling:
    • 1 cup shredded cooked chicken
    • 1/4 cup heavy cream
    • 2 tbsp butter
    • 1 tbsp tomato paste
    • 1 tsp garam masala
  • For frying:
    • 2 cups vegetable oil

Instructions

  1. Mix chickpea flour, turmeric, chili powder, and salt in a bowl. Gradually add water, whisking until smooth. Let rest for 10 minutes—thicker batter means crispier pakoras.
  2. In a pan, melt butter over medium heat. Add tomato paste and garam masala, stirring for 1 minute until fragrant.
  3. Add shredded chicken and heavy cream to the pan. Cook for 3 minutes, stirring, until well combined. Remove from heat and let cool slightly.
  4. Heat oil in a deep fryer or heavy pot to 375°F. Use a thermometer for perfect frying temp.
  5. Drop spoonfuls of chicken mixture into the batter, coating evenly. Fry in batches for 2-3 minutes until golden brown. Don’t overcrowd—pakoras need space to crisp.
  6. Drain on paper towels. Serve hot with mint chutney or extra cream for dipping.

Buttery, spicy, and irresistibly crunchy, these pakoras are a game-changer. Try stacking them high with a drizzle of cream for Instagram-worthy bites.

Curry Chicken Pakoras

Curry Chicken Pakoras

Dive into the crunchiest, most flavorful bite with these Curry Chicken Pakoras. Perfect for game day or a spicy snack attack, they’re a guaranteed crowd-pleaser.

Ingredients

  • For the marinade:
    • 1 lb chicken breast, cut into 1-inch pieces
    • 2 tbsp curry powder
    • 1 tbsp lemon juice
    • 1 tsp salt
  • For the batter:
    • 1 cup chickpea flour
    • 1/2 cup water
    • 1 tsp baking powder
    • 1/2 tsp turmeric
  • For frying:
    • 2 cups vegetable oil

Instructions

  1. In a bowl, mix chicken pieces with curry powder, lemon juice, and salt. Let marinate for 30 minutes in the fridge.
  2. In another bowl, whisk together chickpea flour, water, baking powder, and turmeric to form a smooth batter.
  3. Heat vegetable oil in a deep fryer or large pot to 375°F.
  4. Dip each marinated chicken piece into the batter, ensuring it’s fully coated.
  5. Carefully drop the coated chicken pieces into the hot oil. Fry in batches to avoid overcrowding.
  6. Fry for 4-5 minutes or until golden brown and crispy. Use a slotted spoon to remove and drain on paper towels.
  7. Tip: Keep the oil temperature consistent for even cooking. If it drops, wait for it to return to 375°F before adding more chicken.
  8. Tip: For extra crispiness, double fry the pakoras by frying once, letting them cool, then frying again for 2 minutes.
  9. Tip: Serve immediately with a side of mint yogurt sauce for dipping.

Munch on these pakoras to experience a crispy exterior giving way to juicy, curry-spiced chicken inside. Try stacking them high on a platter with colorful dips for an Instagram-worthy snack spread.

Pepper Chicken Pakoras

Pepper Chicken Pakoras

Spice up your snack game with these crispy Pepper Chicken Pakoras—bold flavors, crunchy texture, and irresistibly juicy inside.

Ingredients

  • For the marinade:
    • 1 lb chicken breast, cut into 1-inch pieces
    • 1 tbsp lemon juice
    • 1 tsp salt
    • 1 tsp black pepper
    • 1 tsp garlic powder
  • For the batter:
    • 1 cup chickpea flour
    • 2 tbsp rice flour
    • 1 tsp turmeric powder
    • 1 tsp chili powder
    • 1/2 cup water
  • For frying:
    • 2 cups vegetable oil

Instructions

  1. Marinate the chicken: In a bowl, mix chicken pieces with lemon juice, salt, black pepper, and garlic powder. Let it sit for 15 minutes.
  2. Prepare the batter: In another bowl, whisk chickpea flour, rice flour, turmeric powder, chili powder, and water until smooth. Tip: The batter should coat the back of a spoon.
  3. Heat the oil: In a deep pan, heat vegetable oil to 350°F. Use a thermometer for accuracy.
  4. Coat the chicken: Dip each marinated chicken piece into the batter, ensuring it’s fully coated.
  5. Fry the pakoras: Carefully drop the coated chicken into the hot oil. Fry in batches for 4-5 minutes until golden brown. Tip: Don’t overcrowd the pan to maintain oil temperature.
  6. Drain and serve: Remove the pakoras with a slotted spoon and place them on a paper towel-lined plate. Tip: Serve immediately for maximum crispiness.

How about pairing these pakoras with a tangy mint chutney or tucking them into a warm pita for a quick wrap? The crunchy exterior and spicy, tender chicken inside make every bite a delight.

Ginger Chicken Pakoras

Ginger Chicken Pakoras

Punch up your snack game with these crispy Ginger Chicken Pakoras—juicy chicken bites wrapped in a spicy, golden crust. Perfect for game day or a rainy day binge.

Ingredients

  • For the marinade:
    • 1 lb chicken breast, cut into 1-inch cubes
    • 1 tbsp ginger paste
    • 1 tbsp garlic paste
    • 1 tsp salt
    • 1 tsp red chili powder
    • 1 tbsp lemon juice
  • For the batter:
    • 1 cup chickpea flour
    • 2 tbsp rice flour
    • 1 tsp turmeric powder
    • 1 tsp garam masala
    • 1/2 tsp baking soda
    • 3/4 cup water
  • For frying:
    • 2 cups vegetable oil

Instructions

  1. In a bowl, mix chicken cubes with ginger paste, garlic paste, salt, red chili powder, and lemon juice. Let it marinate for 30 minutes in the fridge.
  2. In another bowl, whisk together chickpea flour, rice flour, turmeric powder, garam masala, baking soda, and water to form a smooth batter.
  3. Heat oil in a deep fryer or pan to 350°F.
  4. Dip each marinated chicken piece into the batter, ensuring it’s fully coated.
  5. Fry the coated chicken pieces in batches for 4-5 minutes or until golden brown and crispy. Avoid overcrowding the pan.
  6. Remove pakoras with a slotted spoon and drain on paper towels.

Amazingly crunchy on the outside, tender on the inside, these pakoras pack a flavorful punch. Serve with mint chutney or between slices of bread for a spicy sandwich twist.

Yogurt Marinated Chicken Pakoras

Yogurt Marinated Chicken Pakoras

Nothing beats the crunch of perfectly fried chicken pakoras, especially when they’re marinated in creamy yogurt for that extra tenderness. Dive into this recipe for a twist on the classic that’s sure to spice up your snack game.

Ingredients

  • For the marinade:
    • 1 cup plain yogurt
    • 2 tbsp lemon juice
    • 1 tbsp ginger-garlic paste
    • 1 tsp turmeric powder
    • 1 tsp chili powder
    • 1 tsp garam masala
    • 1 tsp salt
  • For the batter:
    • 1 cup chickpea flour
    • 1/2 cup rice flour
    • 1 tsp baking soda
    • 1 tsp salt
    • 1/2 cup water (adjust as needed)
  • For frying:
    • 2 cups vegetable oil
    • 1 lb chicken, cut into bite-sized pieces

Instructions

  1. In a large bowl, mix yogurt, lemon juice, ginger-garlic paste, turmeric, chili powder, garam masala, and salt to create the marinade.
  2. Add chicken pieces to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 2 hours, preferably overnight for deeper flavor.
  3. In another bowl, whisk together chickpea flour, rice flour, baking soda, and salt. Gradually add water until the batter is smooth and thick enough to coat the back of a spoon.
  4. Heat oil in a deep fryer or large pot to 375°F. Use a thermometer for accuracy.
  5. Dip each marinated chicken piece into the batter, letting excess drip off, then carefully lower into the hot oil. Fry in batches to avoid overcrowding.
  6. Fry for 4-5 minutes or until golden brown and crispy, turning occasionally for even cooking. Remove with a slotted spoon and drain on paper towels.
  7. Serve hot with mint chutney or tamarind sauce for dipping. The yogurt marinade ensures the chicken stays juicy inside, while the batter gives that irresistible crunch.

Crispy on the outside, tender on the inside, these yogurt-marinated chicken pakoras are a game-changer. Try serving them on a bed of lettuce with a drizzle of spicy mayo for an extra kick.

Conclusion

These 17 Spicy Chicken Pakora recipes offer a delightful journey through flavors that promise to spice up your mealtime. Tantalizing and easy to make, they’re perfect for home cooks looking to add some excitement to their cooking repertoire. We’d love to hear which recipe stole your heart—drop a comment below and don’t forget to share your favorites on Pinterest!

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