Chicken Pakora

Name: Chicken Pakora
Prep time: 1 min
Cook time: 30 min
Total time: 1 min
Ingredients: 1 kg chicken tenderloins or mini fillets; 3 tsp smoked paprika; 1 tsp mild ground chilli; 1 tsp turmeric powder; 1 tsp garam masala powder; 1 tsp ground coriander; 1 tsp ground fenugreek; 1/2 tsp ground ginger; 1/2 tsp garlic salt; 2 cloves garlic, minced; 1 tsp lemon juice; 5 tbsp chickpea flour; 2 tbsp cornflour; 2 egg whites; Vegetable oil for deep frying; Chilli oil (optional); 150g natural yoghurt; 3 tbsp tomato sauce; 1 tsp mint sauce (or mint jelly); 1/2 tsp lemon juice; 1/2 tsp ground cumin

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cookingwithbry.com

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Prep Time: 1 hours

Cook Time: 30 minutes

Total: 1 hours, 30 minutes

Servings: 8

Author : Bry

pakora south asian indian

Instructions

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Step 1

In a large mixing bowl, toss the chicken through the spices, garlic and lemon juice until well coated. Set aside to marinate for one hour.

Step 2

Add the chickpea flour, cornflour and egg whites to the chicken and mix through until the chicken is thoroughly coated with the mixture.

Step 3

Heat about 1 1/2 inches of oil in a pot over medium-high heat. Add a small amount of chilli oil (optional) to the pot.

Step 4

Once hot, deep fry 2 to 3 pieces of chicken at a time for 8-10 minutes or until deep golden-red in colour, and cooked through.

Step 5

Garnish with freshly sliced onion and serve with Glasgow Pakora Sauce (below).

Step 6

Mix together all ingredients until well combined.

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