How to make Chicken Pakoda - Chicken pieces mixed wih ginger-garlic-gree chilli paste and cornflour and deep fried.

This recipe is contributed by Member Binita Devi.

Main Ingredients : Boneless chicken (हड्डी रहित चिकन), Cornflour/ corn starch (कॉर्नफ्लावर/कॉर्नस्टार्च)

Cuisine : Indian

Course : Snacks and Starters

Chicken Pakoda

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Chicken Pakoda checkout Chicken 65, Grilled Chicken Foccacia, Chilli Basil Chicken, Chicken Tikka Burger . You can also find more Snacks and Starters recipes like Mackerel Fish Cutlets, Prawn Tempura in Pita Pockets, Mishti Alurpuli, Chilli Cheese Chutney Sandwich.

Chicken Pakoda Recipe Card

Chicken Pakoda

Prep Time : 41-50 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Chicken Pakoda Recipe

  • Boneless chicken cut into 1 inch pieces 400 grams

  • Cornflour/ corn starch 6 tablespoons

  • Garlic 10 cloves

  • Ginger 1 inch piece

  • Green chillies 8

  • Mustard oil 2 tablespoons

  • Tamarind paste 1 tablespoon

  • Salt to taste

  • Oil to deep fry


Step 1

Blend together to make a fine paste of chillies, garlic and ginger. In a bowl mix together chicken, the above paste, mustard oil, tamarind paste and salt. Set aside for an hour.

Step 2

Heat oil in a kadai. Deep fry the chicken pieces till crisp and golden. Remove on absorbent paper and serve hot.

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