Chicken Pakora

Ingredients: 

• 1 package Crescent Foods Boneless Skinless Fillets (Cut into Strips) 
• 2 teaspoons finely grated garlic 
• 1 teaspoon finely grated ginger 
• 1 teaspoon kosher salt 
• ½ teaspoon ground turmeric  
• 1 teaspoon graham masala  
• ½ teaspoon Chile powder 
• ¼ cup Greek yogurt  
• 1 egg white 

1 cup corn meal (or chickpea flour if available) 

2 quarts’ oil for deep frying 

Yogurt Dipping sauce: 

• 1 cup Greek yogurt 
• 2 tablespoons fresh lime juice 
• ¼ teaspoon kosher salt 
• 2 tablespoons finely chopped flat leaf parsley 
• 2 tablespoons finely chopped cilantro 

Method: 

• Prepare a plate with paper towel.  
• Make yogurt dipping sauce by combining lime juice, salt, parsley and cilantro. Set aside. 
• Cut chicken strips into 2-inch-long pieces. Place in a bowl a season with garlic, ginger, salt, turmeric, masala, Chile powder and yogurt. 
• Whisk egg white until white and frothy. Place on top of chicken and mix to combine well. 
• Dip chicken into corn meal. 
• Heat oil to 350 degrees. Cook for 3-5 minutes until golden brown. 
• Place on paper towel.  
• Serve with yogurt dipping sauce and enjoy!  

Pakora is a fried fritter, popular in Indian, Bengali and Pakistani cuisines. It generally consists of a main component chicken, chickpea powder, which can be difficult to find, a blend of flours can also be used and I love the texture the corn meal brings! Pakora are generally served as an appetizer. With the addition of some rice and a salad, you could have a complete meal. I decided to make a light dipping sauce, to cut through the deep fried batter and add a refreshing element, as the hot summer days are around the corner.  

Chefs tip: Invest in a deep frying thermometer to ensure the oil is the proper temperature. It is an essential for deep frying.