Chicken Pakora Recipes | Home Meat Delivery

Chicken Pakora


  • 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) 

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 


  • 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.  

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