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Chicken pakora on a tray

Chicken Pakora

  • Author: caroline
  • Total Time: 25 minutes
  • Yield: 2 1x


This homemade chicken pakora is every bit as good as you’ll find in a restaurant. Packed with amazing flavours, they work great as a starter or snack. 

The default recipe makes 2 portions


  • 100g / 3.5oz chicken breast, cut into bite-sized pieces (you can also use boneless thigh pieces instead)
  • 1 tsp minced ginger
  • 1 minced garlic clove
  • 1/4 tsp chilli powder
  • 1/4 tsp coriander ground
  • 1/4 tsp garam masala
  • few pieces of fresh coriander, finely chopped, with a little reserved for garnish at the end.
  • 1 tbsp lemon juice
  • 1 tsp veg oil (for the batter)
  • 1 tbsp cornflour
  • 2 tbsp besan (gram flour)
  • 1 cup vegetable oil (or enough to fill the pan around 1-2cm deep – for frying)
  • 34 cashews, roughly chopped


  1. Mix together the chicken, ginger, garlic, chilli powder, ground coriander and garam masala in a bowl. Add the chopped coriander, lemon juice and oil and season. Pop in the fridge for 1-2 hours to allow the flavours to infuse. 
  2. Add the cornflour and besan to the chicken and mix together well. Add around 1 tbsp of water per 2 portions. Add it in a little at a time until you have a smooth but fairly thick batter. 
  3. Heat the oil for frying in a sauce pan over medium-high heat. When hot drop in the chicken pieces. To check the temperature you can drop a little of the batter in to test. It should gently splutter when you add it in but not cook so quickly that it turns brown too fast. Add a few chicken pieces at a time to stop the pieces sticking together. Cook the chicken for 4-5 minutes. 
  4. Remove the chicken with a slotted metal spoon or strainer. Place on a plate covered with kitchen towel to absorb any excess oil. 
  5. When you’ve cooked all the chicken pieces then add the cashew nuts to the oil for around 30 seconds to crispen and brown a little. 
  6. Serve with the cashew nuts scattered over and some extra chopped coriander. This is best served with a dipping sauce such as mango chutney, chilli sauce or this cucumber raita. 


  • Leftovers can be reheated in an oven at 200C/400F for 10 minutes, although these are at their best when served freshly made. 
  • You can get creative with the spices you use based on what you have in. Alternatives could include curry powder, cumin, turmeric or paprika. 
  • Prep Time: 15 minutes (plus 1 hour marinading)
  • Cook Time: 10 minutes
  • Category: Starter
  • Method: Fry
  • Cuisine: Indian


  • Serving Size: 1
  • Calories: 305
  • Fat: 18g
  • Carbohydrates: 12g
  • Protein: 19g

Keywords: indian, pakora, starter, snack, chicken, spices