Name: Crispy Chicken Pakora + Green Chutney
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Cuisine: Indian
Ingredients: 500g boneless chicken thighs, cut into bite-sized pieces; 1 cup chickpea flour (besan); 1/4 cup rice flour (for extra crispiness); 1 egg (optional, for richness); 1 tbsp ginger-garlic paste; 1/2 tsp turmeric powder; 1 tsp red chili powder; 1/2 tsp garam masala; 1 tsp salt; 1/2 tsp cumin seeds; Juice of 1/2 lemon; 2–4 tbsp water (as needed to make batter); Oil, for deep frying; 1 cup fresh cilantro (stems removed); 1/2 cup fresh mint leaves; 1 green chili (adjust based on heat preference); 1 garlic clove; 1 tbsp lemon juice; Salt to taste; 2–3 tbsp water, to blend

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If you adore the vibrant flavors of Indian street food but want something you can whip up at home with ease, then you’re going to fall head over heels for this Crispy Chicken Pakora + Green Chutney. These perfectly spiced, golden fried bites have that incredible crunch on the outside while staying juicy and tender within. Paired with a zesty, herb-packed green chutney that brings a fresh, tangy kick, this dish is the ultimate crowd-pleaser. Whether it’s a snack for a gathering or a special treat for yourself, Crispy Chicken Pakora + Green Chutney will quickly become your go-to for flavorful fun in the kitchen.

Crispy Chicken Pakora + Green Chutney - Recipe Image

Ingredients You’ll Need

Getting the ingredients right is key to nailing the perfect Crispy Chicken Pakora + Green Chutney. Each element has a role: from the flours creating the crispiest crust to the spices infusing the chicken with warmth and depth, and finally the herbs lending brightness and balance in the chutney.

500g boneless chicken thighs: Choose thighs for juicy, tender bites with rich flavor.
1 cup chickpea flour (besan): Essential for the traditional dense, slightly nutty coating.
1/4 cup rice flour: Adds extra crispiness to the pakora crust.
1 egg (optional): Brings richness and helps bind the batter beautifully.
1 tbsp ginger-garlic paste: A fragrant foundation that boosts savory depth.
1/2 tsp turmeric: Offers a lovely golden color and subtle earthiness.
1 tsp red chili powder: Packs a punch, adjust to your heat preference.
1/2 tsp garam masala: Warming spice blend rounds out the flavor.
1 tsp salt: To enhance all the other ingredients perfectly.
1/2 tsp cumin seeds: Toasted for a little nutty crispness in the batter.
Juice of 1/2 lemon: Adds brightness and a subtle tang to the marinade.
2–4 tbsp water: To create a thick and sticky batter adhering to the chicken.
Oil, for deep frying: A neutral oil with a high smoke point works best.
For the Green Chutney:
1 cup fresh cilantro (stems removed): The vibrant, fresh base for the chutney’s herbaceous flavor.
1/2 cup fresh mint leaves: Provides a cooling, aromatic contrast.
1 green chili: Adds a gentle heat, customizable to taste.
1 garlic clove: Gives a subtle pungency that brightens up the sauce.
1 tbsp lemon juice: Balances the chutney with lively acidity.
Salt to taste: Essential for seasoning the chutney just right.
2–3 tbsp water, to blend: Helps achieve a smooth, dipping consistency.

How to Make Crispy Chicken Pakora + Green Chutney

Step 1: Prepare the Chicken Marinade

Start by combining all the star ingredients for the pakora batter in a large bowl. Mix together the flours, spices, ginger-garlic paste, lemon juice, egg if you’re using it, and salt. Add the chicken pieces and pour in just enough water to form a thick, sticky batter coating each piece completely. This ensures every bite is bursting with flavor and has that signature satisfying crust. Let it marinate for at least 30 minutes or longer if you have the time, as this deepens the flavors beautifully.

Step 2: Fry the Pakoras

Next, heat your oil in a deep pan until it reaches about 350°F (175°C). Working in small batches, gently drop the batter-coated chicken pieces into the hot oil. Fry them slowly, turning occasionally, until they transform into golden, crispy nuggets—this usually takes about 6 to 8 minutes. Don’t rush this part because slow frying ensures the chicken cooks through perfectly while the outer layer crisps up luxuriously. Drain on paper towels and keep warm if serving right away.

Step 3: Make the Green Chutney

While the pakoras are frying, it’s time to whip up that fabulous green chutney. Toss cilantro, mint, green chili, garlic, lemon juice, salt, and a bit of water into a food processor or blender, and pulse until perfectly smooth. The chutney’s punchy herbal and tangy profile will cut through the richness of the fried pakoras, creating a harmonious balance your tastebuds will adore.

Step 4: Plate It All Together

For the final touch, arrange your Crisp Chicken Pakora + Green Chutney on a clean white ceramic plate. Place the chutney in a neat bowl at the center, and don’t forget to garnish with extra cilantro leaves and thin slices of fresh green chili to amp up the visual and flavor appeal. It’s simple, classy, and inviting—just like the experience of enjoying this dish!

How to Serve Crispy Chicken Pakora + Green Chutney

Garnishes

Garnishes elevate the look and taste of Crispy Chicken Pakora + Green Chutney. Fresh cilantro leaves add a pop of color and freshness, while thinly sliced green chilies provide a bold contrast and a subtle kick. A sprinkle of chaat masala or a squeeze of fresh lemon juice over the top right before serving can also brighten things up wonderfully and add an irresistible tang.

Side Dishes

This dish is a superstar on its own, but pairing it with cooling yogurt raita or a simple cucumber salad balances the heat beautifully. Alternatively, serve it alongside fragrant basmati rice or warm naan breads to transform it into a more substantial meal. These accompaniments complement the spicy, crispy pakoras perfectly without overpowering their fantastic flavors.

Creative Ways to Present

If you want to spice up your presentation, consider serving the pakoras on skewers as finger food at a party. You could also use small tasting spoons or mini bowls with individual portions of chutney for a stylish, modern appetizer spread. Another fun idea is arranging the pakoras around a cake stand or tiered platter surrounded by edible flowers or fresh herbs to make your Crispy Chicken Pakora + Green Chutney the star of any gathering.

Make Ahead and Storage

Storing Leftovers

If you happen to have any Crispy Chicken Pakora + Green Chutney left over, store the pakoras in an airtight container in the fridge for up to 2 days. Keep the green chutney separate for maximum freshness. This way, both stay delicious and just as vibrant when you’re ready to enjoy leftovers.

Freezing

For longer storage, you can freeze the pakoras. Place them in a single layer on a baking sheet to flash freeze, then transfer to a freezer-safe container or bag. They will keep well for up to a month. The green chutney, however, is best enjoyed fresh and doesn’t freeze well because the herbs can lose their bright flavor and color.

Reheating

To reheat, pop the pakoras in a preheated oven at 375°F (190°C) for about 8–10 minutes or until warmed through and crispy again. Avoid microwaving if you want to keep that incredible crunch. Serve alongside freshly made or chilled green chutney for the best experience, just like when first cooked.

FAQs

Can I use chicken breast instead of thighs?

Yes, you can use chicken breast, but thighs remain juicier and more forgiving when fried. If using breast, try to keep the pieces evenly sized and avoid overcooking to prevent dryness.

Is chickpea flour necessary for the pakora batter?

Chickpea flour is traditional and gives pakoras their characteristic texture and flavor. It also crisps up nicely. You could experiment with all-purpose flour, but it won’t be quite the same deliciously nutty crunch you’re aiming for.

How spicy is the green chutney?

The heat level depends on the green chili you use. If you prefer milder flavors, remove the seeds or reduce the chili amount. The chutney still delivers a fresh, zesty flavor without overpowering spice.

Can I bake the pakoras instead of deep frying?

Baking is a healthier alternative, but you’ll miss some of the deep-fried crispiness. For best results, bake them on a wire rack in a hot oven so air can circulate and create a crisper exterior.

Can I prepare the chutney in advance?

Absolutely, but to retain its vibrant green color and fresh flavor, prepare it as close to serving time as possible. If making ahead, store it in an airtight container with a little lemon juice to help preserve it.

Final Thoughts

There’s something truly magical about biting into the crunchy, flavorful exterior of Crispy Chicken Pakora + Green Chutney, then following it with the refreshing burst of herbaceous chutney. It’s a dish that brings people together with its authentic yet approachable appeal. So go ahead and try this recipe soon—you’ll have a new favorite for cozy nights, parties, or anytime you crave a little Indian street food joy right in your own kitchen.