Tandoori Murgh Pakora (Batter-fried chicken)

By Hester

Chicken Pakoras

Ingredients

• 1/2 kg boneless chicken breast, cut into 3 cm cubes
• oil (for deep frying)
• For the marinade
• 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
• For the batter
• 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 asafetida powder (hing)
• 3/4 cup water
• For garnishing
• chat masala

Details

Servings 4

Preparation

Step 1

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. Set 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.