Best Marinated Chicken Pakora Fritters Recipes

Traditional Chicken Pakora Fritters image

Number Of Ingredients 15

2 tablespoons Basic Ginger-Garlic Paste
2 1/2 to 3 pounds chicken, skinned and cut into serving pieces (discard the back and wings)
2 cups water
1 teaspoon Garam Masala
1/2 teaspoon salt or to taste
1/2 teaspoon Chaat Masala or store-bought
1 teaspoon dry-roasted and coarsely ground cumin seeds (see recipe)
__Dry-Roasting Spices ..........Click the Edit tab and select this entry to learn more.
1 recipe Basic Batter for Pakora Fritters
2 tablespoons minced fresh cilantro, including soft stems
1 tablespoon ground coriander
1 teaspoon ground cumin seeds
1/2 teaspoon , hot red pepper flake, , or to taste
1/2 teaspoon , coarsely ground ajwain, seeds
1 1/2 to 2 cups peanut oil for deep-frying

Steps:

1. Prepare the ginger-garlic paste. Then place the chicken, water, ginger-garlic paste, garam masala, and salt in a small saucepan and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan and simmer until the chicken is tender and all the water has been absorbed, 15 to 20 minutes. If the chicken cooks before the water dries up, uncover the pan and cook until the chicken is completely dry. Let cool, remove the bones and cut into smaller pieces, if you wish.2. Meanwhile, prepare the chaat masala and the dry-roasted cumin seeds. Then, prepare the basic batter, and mix in the cilantro, coriander, cumin, red pepper flakes, and ajwain seeds.3. Add the chicken to the batter. Heat the oil and fry the chicken as per directions in INFORMATION AND SPECIAL TECHNIQUES: __Frying Fritters (Pakorae Talna). Transfer to a platter, sprinkle with the roasted cumin and chaat masala.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

Marinated Chicken Pakora Fritters image

Number Of Ingredients 13

1/2 small onion, coarsely chopped
4 quarter-size sliced peeled fresh ginger
1 clove garlic (large), peeled
1 to 3 fresh green chili pepper, such as serrano, stemmed
1/4 cup nonfat plain yogurt, whisked until smooth
1 tablespoon fresh lime juice or lemon juice
1 teaspoon Garam Masala
1/2 teaspoon salt or to taste
10 to 12 chicken breast tenders, each cut diagonally in half
1/2 teaspoon Chaat Masala or store-bought
1 recipe Basic Batter for Pakora Fritters
1 to 2 tablespoon rice flour
1 1/2 to 2 cups peanut oil for deep-frying

Steps:

1. In a food processor or a blender, process together the onion, ginger, garlic, and chili peppers until minced. Then add the yogurt, lime juice, oil, garam masala, and salt, and process until smooth. Transfer to a medium bowl. Add the chicken and mix until all the pieces are fully coated with the mixture. Cover and marinate at least 4 and up to 24 in the refrigerator.2. Prepare the chaat masala and the basic batter. Bring the chicken to room temperature, then mix it into the pakora batter along with the rice flour.3. Heat the oil and fry the chicken as per directions in INFORMATION AND SPECIAL TECHNIQUES: __Frying Fritters (Pakorae Talna). You can fry just once, but for the best flavor and texture, let cool, then refry in hot oil until heated through. Transfer to paper towels again. Sprinkle with the chaat masala and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves