chicken pakora

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Chicken Pakora
6-7 chicken thigh fillets- chopped into 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
700ml vegetable oil for frying
½ tsp salt
½ tsp garlic granules
100 g gram flour
1 tbsp cornflour
¼ tsp bicarbonate of soda
180 ml water
Method
STEP 1
Place the chicken thigh pieces in a bowl.
STEP 2
Add the minced ginger, chopped chilli, cumin ground coriander, dried coriander leaf, chilli flakes, and ground fenugreek. Mix to coat the chicken, then cover and marinate in the refrigerator for 30 minutes.
STEP 3
Heat the oil in a wok or large heavy-based pan over medium heat. You need at least 3 inches of oil but do ensure the pan or wok is less than half full of oil as you don’t want it to bubble over.
STEP 4
Take the chicken out of the fridge and sprinkle on the salt, garlic granules, gram flour, cornflour, and bicarbonate of soda.
STEP 5
Mix to combine, then add in the water a splash at a time until you have a batter about the thickness of double (heavy) cream. You may not need all of the water.
STEP 6
Test the heat of the oil by dropping a little blob of the batter in the wok. It should sizzle and rise to the top.
STEP 7
Add the chicken into the oil, one piece at a time, using a set of tongs. You will need to work in 2 batches to ensure the pan isn’t overcrowded.
STEP 8
Fry for 4-5 minutes until the coating is golden brown and the chicken is cooked through.
STEP 9
Keep the first batch warm in a warm oven (130C/250F (fan) whilst the second batch is cooking.
STEP 10
Once all of the chicken pakoras are cooked, place them in a serving bowl and sprinkle them with fresh coriander.
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