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Crispy Chicken Pakora + Green Chutney

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4.3 from 88 reviews

Crispy and flavorful Chicken Pakora served with a fresh and zesty green chutney. This Indian street food favorite is made by marinating tender chicken pieces in a spicy chickpea and rice flour batter, then deep frying them to golden perfection. Paired with a bold herbaceous chutney made from cilantro, mint, and green chili, this dish is a perfect appetizer or snack that delivers a clean and elegant taste.

Ingredients

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For the Chicken Pakora:

  • 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

For the Green Chutney:

  • 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

Instructions

  1. Prepare the Chicken Marinade: In a large bowl, mix the chicken pieces with chickpea flour, rice flour, ginger-garlic paste, turmeric, red chili powder, garam masala, salt, cumin seeds, lemon juice, and egg if using. Add just enough water to form a thick, sticky batter that coats the chicken evenly. Cover and let it marinate for at least 30 minutes, or up to 2 hours for deeper flavor infusion.
  2. Fry the Pakoras: Heat oil in a deep pan to 350°F (175°C). Fry the marinated chicken pieces in small batches, turning occasionally, until they are golden brown and crispy, about 6–8 minutes. Remove the pakoras with a slotted spoon and drain on paper towels to remove excess oil. Keep warm in the oven if preparing in batches.
  3. Make the Green Chutney: Combine cilantro, mint leaves, green chili, garlic, lemon juice, salt, and water in a food processor. Blend until smooth, adjusting salt and lemon juice to taste. The chutney should be fresh, tangy, and vibrant.
  4. Plate It: Arrange the hot chicken pakoras neatly on a white ceramic plate. Serve the green chutney in a small bowl placed in the center or on the side. Garnish with extra cilantro leaves and thin slices of green chili for a beautiful presentation and added flavor.

Notes

  • Marinating the chicken for longer enhances the flavor and tenderizes the meat.
  • Adjust the green chili quantity in the chutney to suit your heat preference.
  • Use rice flour in the batter to achieve extra crispiness in the pakoras.
  • Keep fried pakoras warm in a low oven to maintain their crisp texture.
  • For a gluten-free option, ensure the chickpea and rice flours are pure and uncontaminated.

Find it online: https://yumfoodusa.com/crispy-chicken-pakora-green-chutney/