How to make Shahi Murg Pakora -

Chicken pieces dipped in gram flour batter and fried.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : For pakoras (पकोड़े बनाने के लिए), Chicken breasts (चिकन ब्रेस्ट )

Cuisine : Indian

Course : Snacks and Starters

Shahi Murg Pakora

Shahi Murg Pakora Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 1.30-2 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Shahi Murg Pakora Recipe

  • For pakoras

  • Chicken breasts 500 grams

  • Saffron (kesar) a few strands

  • Milk 1 tablespoons

  • Garlic 2-3 cloves

  • Lemon juice 2 tablespoons

  • Red chilli powder 1 teaspoon

  • Cumin powder 2 teaspoons

  • Salt to taste


  • Gram flour (besan) 6 tablespoons

  • Rice flour 1 tablespoon

  • Caraway seeds (shahi jeera) 1 teaspoon

  • Salt to taste

  • Garam masala powder 1/2 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Soda bicarbonate 1/4 teaspoon

  • Oil to deep fry


Step 1

Clean, wash and cut chicken breasts into two inch sized pieces.

Step 2

Heat milk and soak saffron in it. Peel, wash and crush garlic and mix with lemon juice. Place chicken pieces in a bowl and sprinkle with soaked saffron, red chilli powder, cumin powder and salt.

Step 3

Allow to marinate for half an hour, turning the chicken pieces once or twice in between. Trickle the garlic-flavoured lemon juice over chicken pieces and mix well. Allow to marinate for an hour.

Step 4

Sieve besan and rice flour into a bowl. Mix in shahi jeera, salt, garam masala powder, turmeric powder and soda bicarbonate. Gradually add water to make a fairly thick batter. Allow the batter to stand for about twenty minutes. Whisk just before use.

Step 5

Heat sufficient oil in a kadai. Dip chicken pieces in the batter, lower heat and deep-fry as many as the pan will take in a single layer without overcrowding. Fry till the pieces turn golden brown.

Step 6

Drain onto an absorbent paper and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.