Chicken pakoras are chicken mixed with besan (gram flour), spices, and yogurt. Boneless chicken pieces are always available in my kitchen because they are easy and quick to cook, and there is a wide variety of recipes for boneless chicken. I recently prepared Dhaka Chicken for the first time and that was just as simple and tasted great too. Chicken Croquettes are my family’s favorite, especially during Ramadan. However, my usual way to cook boneless chicken is the Indo-Chinese way. Try the American Chopsuey (my favorite Indo-Chinese dish), Orange Chicken, Honey Sesame Chicken, and Chicken Manchurian.
500 grams Chicken Breasts, cubed into bite-size pieces 1/4 tsp black pepper powder 1/2 tsp red chilli powder 2 tbsp besan/gram flour/chickpea flour 1 tbsp yogurt 1 tsp coriander powder 1/4 tsp turmeric powder 1/4 tsp all-spice powder (garam masala) 1/2 tsp chaat masala 1 tbsp ginger-garlic paste 1/2 tsp salt Juice of 2 lemons
1. Pour the lemon juice on the chicken pieces. Add the ginger-garlic paste, all the spice powders, and gram flour. Mix everything well so that all chicken pieces are coated in the flour and spices.
2. Mix in 1 tbsp yogurt. Season with salt and mix.
3. Heat oil on medium heat for deep frying. Add in the chicken pieces one by one. Fry on low flame till golden and the chicken pieces are cooked through.
Remove on paper towels. Serve with ketchup or chutney of your choice.