TANDOORI MURGH PAKORA (BATTER-FRIED CHICKEN)

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Tandoori Murgh Pakora (Batter-fried chicken) image

Make and share this Tandoori Murgh Pakora (Batter-fried chicken) recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Chicken Breast

Time 3h20m

Yield 4 serving(s)

Number Of Ingredients 17

1/2 kg boneless chicken breast, cut into 3 cm cubes
oil (for deep frying)
1/2 cup low-fat plain yogurt, beaten till smooth
1 teaspoon ginger, with
1 teaspoon garlic, in a paste
1 tablespoon lime juice
1 teaspoon mint paste
100 g gram flour (besan)
1 1/2 teaspoons salt
1 1/2 teaspoons red chili powder
1 teaspoon mango powder (amchur)
1 teaspoon thyme (ajwain)
1/2 teaspoon garam masala powder
1/2 teaspoon tandoori color powder (if yu dont get this, use red food colouring, I use Bush Company's red food colour here)
1/2 teaspoon asafoetida powder (hing)
3/4 cup water
chat masala

Steps:

  • Mix all the ingredients for the marinade.
  • Add the chicken cubes.
  • Mix well.
  • Set aside for 2 hours.
  • Mix all the ingredients for the batter in a bowl.
  • Beat well.
  • The batter should have a thick, but flowing consistency.
  • Add the marinated chicken cubes to the batter.
  • Keep aside for 30 minutes.
  • Deep-fry the chicken in hot oil till crisp.
  • Place the pakoras on a platter.
  • Sprinkle with chaat masala and serve.

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