Sunday, August 11, 2013

Chicken Pakoda | Murgh Pakora Recipe | Virtual treat for Preeti Tamilarasan

August is something special with loads of Birthdays, Weddings and more festivals on the way. Today again i am here with a virtual treat for a wonderful blogger friend, who is so sweet and humble person. Very good photographer, energetic and innovative on whole. Her photography speaks a
lot, I guess not much intro needed for Preeti Tamilarasan from Indian Kitchen :-). She is celebrating her birthday today (Aug 11th). We the blogger friends decided to make sweet or savory from her space. She loves chicken a lot, so i thought of making a recipe with it. I chose pakoda recipe from her space and made it today. Preeti i prepared it for lunch with gravy, rasam, we all liked it to core :-). I am dedicating this to you and to all who celebrating ur specialness today :-)

Many more happy returns of the day dear, with good luck on your way n stay blessed throughout ur life :-)

Ingredients
Boneless Chicken - 400 gms
Ginger Garlic paste - 1 Tbsp
Garam Masala Powder - 2tsp
Red Chili powder - 2tsp or more
Turmeric Powder - 1/4tsp
Besan Flour - 2 Tbsp
Corn Flour - 3-4 Tbsp
Rice flour - 1  n 1/2 Tbsp
Lemon Juice - 1 Tbsp
Salt - according to taste
Oil - To Deep Fry

Method
  • Cut the boneless chicken into small pieces and wash well. Drain the water thoroughly.
  • Add lemon juice,ginger garlic paste, garam masala, red chili powder, turmeric powder and salt to chicken.
  • Marinate atleasr 1/2 hour  (I marinated 1 hour).
  • After 30 mins add corn flour, rice flour, besan and mix well with 2tsp of oil.
  • If you want you can add red food color right now.
  • Adjust salt and sprinkle little water if needed and leave it for another 5mins for all the powders to coat well (Check the consistency here Pic 1).
  • Heat oil in a kadai and fry the chicken pieces in batches on medium flame till golden color and crisp (Pic 2).
  • In the same oil at last add curry leaves (drain the water completely) and fry, it splutters so be careful when frying.
  • Drain the excess oil from fried chicken and curry leaves well using kitchen napkin.
  • Better to serve hot with lemon wedges n ketch ups.
Note:
  1. Whatever the quantity be right with consistency of batter, less water/Dry batter gives very hard pakoras and more watery batter obsorbs much oil.
  2. You can add finely chopped green chilis as well.

12 comments :

  1. yummy crunchy pakoras akka.happy birthday preeti sis

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  2. super yummy pakoras, makes us drool over that plateful of goodies...
    will have to make them really soon :-)

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  3. Its a lovely dish, that crispy on top of the chicken pokadas are simply inviting and divine.

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  4. Tempting looks so crispy and perfect evening snack

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  5. Tempting ! wish i cud grab one :)

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  6. Yummy one.. Pass me some pls :) A great treat for PT !

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  7. Looks really yummy and delicious!
    http://www.rita-bose-cooking.com/

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  8. u know this is one of my recipe da.. thanks for trying this da :) and thanks for ur wishes too dear

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  9. perfectly fried n very crispy luking pakodas.

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  10. Crunchy pakora. Do visit me too.

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