Chicken Pakora is a flavorful and crispy snack, perfect for any occasion. Originating from South Asia, it’s a popular treat for tea time, parties, or even as an appetizer. This recipe combines tender chicken pieces with aromatic spices, making it irresistible for anyone who loves a bit of crunch and flavor. Here's a step-by-step guide to making your own Chicken Pakora at home.

Ingredients:

• 500g chicken breast or thigh (cut into bite-sized pieces)
• 1 large onion (finely chopped)
• 2 tablespoons ginger-garlic paste
• 1 green chili (finely chopped, optional for heat)
• 2 tablespoons gram flour (besan)
• 2 tablespoons rice flour (for extra crispiness)
• 1 teaspoon red chili powder (adjust to your spice preference)
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• Salt (to taste)
• Fresh cilantro (finely chopped)
• 1 egg (beaten)
• Lemon juice (1 tablespoon)
• Water (as needed to form a thick batter)
• Oil (for deep frying)

Instructions:

1. Prepare the Chicken:

   • Start by cutting the chicken into small bite-sized pieces. Make sure they are of uniform size to ensure even cooking.

2. Marinate the Chicken:

   • In a large mixing bowl, add the chicken pieces, chopped onion, ginger-garlic paste, green chili, lemon juice, and all the ground spices (chili powder, turmeric, garam masala, cumin, coriander).
   • Add salt to taste and mix everything well. Let the mixture sit for at least 30 minutes to marinate, or if you have more time, refrigerate for 1-2 hours.

3. Make the Batter:

   • After marinating the chicken, add the gram flour (besan), rice flour, and the beaten egg to the chicken mixture. Mix thoroughly.
   • Gradually add a little water (a tablespoon at a time) to form a thick batter that coats the chicken pieces. The batter should be sticky enough to hold on to the chicken but not too runny.

4. Fry the Pakoras:

   • Heat oil in a deep frying pan or wok over medium-high heat.
   • Once the oil is hot (test by dropping a small bit of batter in — it should sizzle immediately), carefully drop spoonfuls of the chicken batter into the hot oil. Don’t overcrowd the pan; fry in batches if necessary.
   • Fry the pakoras for about 5-7 minutes, or until they turn golden brown and crispy on the outside, and the chicken is fully cooked inside. You can check by cutting a piece open to ensure it's not raw.

5. Drain Excess Oil:

   • Once the pakoras are done, use a slotted spoon to remove them from the oil and drain on paper towels to remove excess oil.

6. Serve:

   • Serve the hot Chicken Pakoras with a side of mint chutney or tamarind chutney for dipping, and garnish with fresh cilantro for added freshness.

Tips for Perfect Chicken Pakora:

• If you want the pakoras to be extra crispy, you can add a little corn flour to the batter.
• For a spicier version, increase the amount of green chilies or add some chili flakes to the batter.
• You can also add a pinch of baking soda to the batter for an even crispier texture.
• Make sure the oil is hot enough before frying, otherwise the pakoras might absorb too much oil and become greasy.

Enjoy your homemade Chicken Pakoras as a delightful snack, appetizer, or party treat!