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 at least 1/2 hour  (I marinated 1 hour).
• After 30 mins add corn flour, rice flour, besan and mix well with 2 tsp 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 5 mins 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.

Notes

1. Whatever the quantity be right with consistency of batter, less water/Dry batter gives very hard pakoras and more watery batter absorbs much oil.
2. You can add finely chopped green chilis as well.