If you love Tandoori Chicken and can’t resist crispy pakoras then this recipe combines the best of both worlds – Tandoori Chicken Pakora.
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Serves 6/8
Ingredients:
1kg of chicken cut into large peices
200g gram flour
80g corn flour
350ml of cold water
1 teaspoon salt
2 teaspoon coriander powder, kashmir chilli powder and garam masala
1 teaspoon dried chilli flakes
2 teaspoon cumin seeds
2 teaspoon coriander seeds
1 teaspoon ajwein (carrom seeds)
1 tablespoon dried fenugreek leaves (kasoori methi)
2 tablespoons dried powdered Tandoori masala (I used the indus brand)
1 teaspoon red food colouring for the chicken
1 teaspoon red food colouring for the batter
Oil for deep frying
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Enjoy 😊 & Happy Eating!
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The ULTIMATE Restaurant-Style Tandoori Chicken Pakora Recipe—Crispy & Juicy!
29 Comments
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You got lost in my feed and didn't come up as notifications I searched yes I love your recipes.❤
Love your recipes
My batter (SP?) just fell to the bottom of the oil pan after a few mins and left the chicken floating on the top! Not enough water in the flour mixture ? Thanks, Ringo
Definitely going to try this one thanks
There are some people who do not share their recipes. Some believe they are family secrets, other believe in holding onto them so they can monetise them. Fair enough. You, however, are so generous in sharing your skills, knowledge, expertise- even the little tricks that you may have learnt through trial and error.
Bless you a million views and more for being a true woman. Nurturing, kind and loving.
Turned out delicious thank you xx
I have some sauce left over, can i freeze for next time
Hi is this spicy.
I love this recipe and channel been watching for years now’s amazing love it ❤❤❤❤❤❤
they look amazing!
Hi sis thank you for sharing. Can you do any healthy non fried recipes for Ramadan please? Thank you 🙂
#mylittleKichen
Thank you, loved recipe. Can i use fish for the same batter ingredients. If so what fish do you recommend?
I've just cooked this although I couldn't get hold of ajwein (carrom seeds.)
It turned out much better than I'd necessarily expected it in fact it was delicious and tasted much better some restaurant/takeaway Pakora that we've had recently.
However although it was fine for me, (I love hot spicy food,) it was too much for my wife so when next I cook it I'll probably leave out the chili flakes and maybe half the Kashmiri Red Chili powder, but it's always like the first time you cook anything new.
A good recipe notwithstanding that.
I guess u can cut the chicken breasts length ways with ur palm on top of chicken piece and slice through to get the right thickness,they look great thanks
They are just chicken breasts, not breast fillets. americans use the term breast fillet.
Woow shamza so delicious thanks for sharing sister stay blessed ❤❤❤❤❤🎉🎉🎉🎉🎉
I love your pakoda 😱😱
Mmmm they look the bomb! Shamsa what temperature does the oil have to be for this recipe? Jazakallah 😎
that looks delicious, this is gonna kill KFC, you ought to start a chain restaurant and call it PFC , LOVE PAKISTANY FOOD
I love ❤your recipes 😋🤩 my fav little chef is you 🩷🩷🩷 love from Birmingham UK x
Awesome, looks so delicious and tempting thank you for sharing, big like 👍❤ new friend here, i have a cooking channel too, i've subscribed to your channel 💙💚🧡
I made this today. Absolutely delicious, crunchy and a beautiful colour. I served these with a homemade nan and tomato with onion salad. I haven't had pakora for years. This is an excellent recipe and I would not change anything. Well done
Thank you so much for your video. Could you please make the air fryer version Pakora as well?
Love it
Oh yeah, looks a cracker👌 I guess these would freeze OK after cooking? I'd be thinking of reheating in the air fryer
Sooooo tempting really appreciate your efforts great job well done thanks for sharing such a nice recipe 👍👍👍👍 Great job well done 🎉🎉🎉
Love your videos
Yummy recipe
Hey – just want to say. I have always wanted to cook an authentic curry for years, I have followed loads of recipes on YouTube and got closer every time. I found you a couple of weeks ago, followed one of your recipes and found it was the most authentic and also the easiest to make. I cant believe you can get that flavour from the same ingredients I have been using for years which I know now is because of your bhuning method for 10 mins. I have cooked your curry around 10 times now and can do it on my own and my family absolutely love it so thank you.