Yields4 Servings

 1 lb chicken thighs (cut into 1 1/2-inch cubes or pieces)
 1 tsp ginger (paste)
 1 tsp garlic (paste)
 1 tbsp garam masala
 salt
 ¾ cup bengal gram flour
 ½ cup corn flour
 1 large onion, sliced very thinly
 2 green chilies, chopped very fine
 1 cup cilantro, finely chopped

1

Pat chicken dry with a paper towel a put into a large bowl.

2

Add the ginger and garlic pastes, garam masala, turmeric powder, and salt and mix well to coat all the chicken pieces. Cover the bowl with plastic wrap and put into the refrigerator to marinate for 1 to 2 hours.

3

After the chicken has marinated, using a fine-mesh colander or sifter, sift in the Bengal gram flour (this makes the pakoras lighter and fluffier). Add the corn flour, red chili powder, onions, green chilies, curry leaves and chopped coriander and mix thoroughly so that the chicken pieces are fully coated.

4

In a medium pot, heat the oil for deep-frying. You will know the oil is hot when you drop in a piece of chicken, cook for 14 minutes on each side.

5

When golden, remove the chicken pakoras from the oil with a slotted spoon, draining the oil, and rest on paper towel. Serve hot.

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Ingredients

 1 lb chicken thighs (cut into 1 1/2-inch cubes or pieces)
 1 tsp ginger (paste)
 1 tsp garlic (paste)
 1 tbsp garam masala
 salt
 ¾ cup bengal gram flour
 ½ cup corn flour
 1 large onion, sliced very thinly
 2 green chilies, chopped very fine
 1 cup cilantro, finely chopped

Directions

1

Pat chicken dry with a paper towel a put into a large bowl.

2

Add the ginger and garlic pastes, garam masala, turmeric powder, and salt and mix well to coat all the chicken pieces. Cover the bowl with plastic wrap and put into the refrigerator to marinate for 1 to 2 hours.

3

After the chicken has marinated, using a fine-mesh colander or sifter, sift in the Bengal gram flour (this makes the pakoras lighter and fluffier). Add the corn flour, red chili powder, onions, green chilies, curry leaves and chopped coriander and mix thoroughly so that the chicken pieces are fully coated.

4

In a medium pot, heat the oil for deep-frying. You will know the oil is hot when you drop in a piece of chicken, cook for 14 minutes on each side.

5

When golden, remove the chicken pakoras from the oil with a slotted spoon, draining the oil, and rest on paper towel. Serve hot.

Chicken Pakora