Saturday, October 25, 2014

Chicken Pakora

For the marinade:

Chicken - 250 gms
Ginger Garlic paste - 1 tsp
Garam Masala - 1 tsp
Chicken masala – 1tsp
Turmeric a pinch
Salt - 1/2 tsp (adjust to your taste) 

For the Pakora

Red Chilli powder - 1 tsp
Gram Flour / Besan - 1/2 cup
Rice Flour - 2 tsp 
Salt to taste
Onions - 1 big 
Green chillies - 3 medium
Curry leaves handful

Wash and cut into small bite size pieces. Let it drain in a colander so that all the water drains off.

Then take the chicken in a bowl, add turmeric, salt, ginger garlic paste and garam masala. Mix well and marinate for at least 30 mins. It tends to be better if you marinate for more time.

Cut the onions, chop green chilies into small pieces.Once the chicken is marinated, sieve in the besan into the chicken. Then add the onions, green chilies, curry leaves, and mix everything well.

Heat oil for deep frying. When the oil is hot, drop the chicken pieces, making sure the chicken is spread on the oil. 

Cook on all sides, making sure it's cooked. Drain on a kitchen towel.

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