Chicken Pakoras
Chicken Pakoras are little deep fried pieces of chicken that are bursting with the flavours of India. The trick is to fry the chicken first in our Tikka Masala Spice Paste, then batter and deep fry. These are really delish! Serve up at a party with Patak's Raita and you have yourself a real winner.
Ingredients
- 300g chicken, diced
- 1 tbsp vegetable oil
- 2 tbsp Patak's Tikka Masala Spice Paste
- 225g gram flour
- 1/2 tsp salt
- 1/4 tsp chilli powder
- 1/2 tsp turmeric powder
- flour to coat the chicken
- water
- oil for deep frying
Method
- Gently heat 1 tbsp vegetable oil in a non stick pan, add the Patak's Tikka Masala Spice Paste and fry for 30 seconds. Add the diced chicken and mix well, fry for 10 minutes on a moderate heat. Remove the chicken, drain on kitchen paper and allow to cool.
- In a large bowl mix together the gram flour, salt, chilli powder and turmeric. Add enough water to form a thick batter.
- Heat the oil for deep frying.
- Coat the cooked chicken with a little flour then dip into the batter, deep fry until golden brown.
- Drain and serve hot with Patak's Raita.
-
- 300g chicken, diced
- 1 tbsp vegetable oil
- 2 tbsp Patak's Tikka Masala Spice Paste
- 225g gram flour
- 1/2 tsp salt
- 1/4 tsp chilli powder
- 1/2 tsp turmeric powder
- flour to coat the chicken
- water
- oil for deep frying
-
- Gently heat 1 tbsp vegetable oil in a non stick pan, add the Patak's Tikka Masala Spice Paste and fry for 30 seconds. Add the diced chicken and mix well, fry for 10 minutes on a moderate heat. Remove the chicken, drain on kitchen paper and allow to cool.
- In a large bowl mix together the gram flour, salt, chilli powder and turmeric. Add enough water to form a thick batter.
- Heat the oil for deep frying.
- Coat the cooked chicken with a little flour then dip into the batter, deep fry until golden brown.
- Drain and serve hot with Patak's Raita.