Name: Crispy Chicken Pakora
Prep time: 20 min
Cook time: 24 min
Total time: 44 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 500g boneless, skinless chicken thigh, cut into 1–2cm pieces; 1 medium onion, thinly sliced; 150g gram flour (besan); 1 medium egg, beaten; 2 garlic cloves, crushed; 1 tbsp finely grated ginger; 2 tbsp fresh coriander, chopped; 1½ tsp ground cumin; 1 tsp garam masala; 1 tsp sweet paprika or Kashmiri chilli powder; ½ tsp ground turmeric; ½ tsp chilli powder, optional; ¾ tsp fine salt; ½ tsp baking powder; 2–4 tbsp cold water, only if needed; Approximately 1 litre neutral frying oil, depending on the pan; Lemon wedges, mint yoghurt or chutney

Method

20 mins prep24 mins cook44 mins total

Cut the chicken into evenly sized 1–2cm pieces and slice the onion thinly. Keep the chicken cold while you organise the other ingredients.
Toss chicken and onion with garlic, ginger, coriander, cumin, garam masala, paprika or Kashmiri chilli, turmeric, optional chilli powder, salt and baking powder.
Stir in gram flour and egg. Add cold water only as needed, one tablespoon at a time, to make a thick coating that sticks firmly rather than pours. Refrigerate the mixture between batches.
Heat the oil to 170°C in a deep, heavy pan, filled no more than one-third full. Do not leave hot oil unattended.
Lower rounded tablespoon portions into the oil, keeping each about 4cm across. Fry a small batch for roughly 6–8 minutes, turning as it colours.
Check a thick chicken piece with a clean probe: it must reach 75°C for 30 seconds. Cook longer if necessary, drain on a rack or kitchen paper, and bring the oil back to 170°C before adding another batch.
Serve the crisp pakoras straight away with lemon wedges and ready-made mint yoghurt or chutney.

Notes

For the air-fryer alternative, make a very thick mixture and arrange small portions separately in a lightly oiled basket. Coat generously with oil and cook at 190°C for 12–16 minutes, turning and oiling halfway. Continue until the chicken reaches 75°C for 30 seconds; the crust will differ from deep-frying. Use some of the listed frying oil for coating.

Keep raw chicken and mixture refrigerated between batches. Cool cooked leftovers promptly, refrigerate within 2 hours and use within 48 hours. Reheat once only until steaming hot throughout.