Punjabi Chicken Pakora | Resturant in Delhi

Punjabi Chicken Pakora | Resturant in Delhi

It is important to prefix Punjabi with Chicken Pakora as it is very different than the Avadhi and Hyderabadi style of making it. Punjabi Chicken Pakora has nothing to do with the Mughlai school of cooking either. The closest it is by recipe is to Palak Pakoras or Hari Mirch Pakoras.

What all I used:

1 KG Boneless Chicken, 2 TBSP Ginger- Garlic Paste, 250 Grams Dahi, 150 Grams Besan, 50 Grams Maida, 2 eggs, 3 Green Chilies,  1 TSP Ground Cumin Seeds,  1 TBSP Grounded Cumin seeds,  1 TBSP Kasuri Methi, I TBSP Red Chilly Powder, 1 TBSP Salt, 1 TBSP Black Pepper  Powder, 2 TBSP White Butter, Refined Oil for Frying.

Punjabi Chicken Pakora Recipe

I made 2/3 deep cuts/ gashes with a knife in each piece, immediately after that marinate the chicken with curd, ginger garlic paste, salt, black pepper,  red chilli powder and (melted) white butter  and I set it aside for 3 hours (covered).  For the batter, I mix everything together at one go in a blender till they have a consistency and nothing can be identified, separated. I clean the pieces of whatever is visible over and above the pieces, ensuring that enough remains inside deep gashes for the flavor. The idea is not to cover chicken pieces with layers of batter, idea is to ensure that it gets one coating which allows chicken juices to remain inside to the extent they can. Frying itself is a two stage process to ensure that chicken gets cooked well and the besan doesn’t get burnt before that. Fry it once to partial done, take them out ensure oil doesn’t come out. Put gashes once again and allow it to cool, fry it again. For garnishing you can use coriander leaves, lemon rings, onion rings, tomato rings and sprinkle a mixture of imli powder and amchur powder. Enjoy!