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

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