Tandoori Murgh Pakora (Batter-Fried Chicken) Recipe

Name: Tandoori Murgh Pakora (Batter-Fried Chicken)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 kg boneless chicken breast, cut into 3 cm cubes; oil (for deep frying); For the marinade; 1/2 cup low-fat plain yogurt, beaten till smooth; 1 teaspoon ginger, with; 1 teaspoon garlic, in a paste; 1 tablespoon lime juice; 1 teaspoon mint paste; For the batter; 100 g gram flour (besan); 1 1/2 teaspoons salt; 1 1/2 teaspoons red chili powder; 1 teaspoon mango powder (amchur); 1 teaspoon thyme (ajwain); 1/2 teaspoon garam masala powder; 1/2 teaspoon tandoori color powder (if yu dont get this, use red food colouring, I use Bush Company's red food colour here); 1/2 teaspoon asafoetida powder (hing); 3/4 cup water; For garnishing; chat masala

Servings: persons

1/2 kg boneless chicken breast, cut into 3 cm cubes
oil (for deep frying)
For the marinade
1/2 cup low-fat plain yogurt, beaten till smooth
1 teaspoon ginger, with
1 teaspoon garlic, in a paste
1 tablespoon lime juice
1 teaspoon mint paste
For the batter
100 g gram flour (besan)
1 1/2 teaspoons salt
1 1/2 teaspoons red chili powder
1 teaspoon mango powder (amchur)
1 teaspoon thyme (ajwain)
1/2 teaspoon garam masala powder
1/2 teaspoon tandoori color powder (if yu dont get this, use red food colouring, I use Bush Company's red food colour here)
1/2 teaspoon asafoetida powder (hing)
3/4 cup water
For garnishing
chat masala

1
Mix all the ingredients for the marinade.
2
Add the chicken cubes.
3
Mix well.
4
Set aside for 2 hours.
5
Mix all the ingredients for the batter in a bowl.
6
Beat well.
7
The batter should have a thick, but flowing consistency.
8
Add the marinated chicken cubes to the batter.
9
Keep aside for 30 minutes.
10
Deep-fry the chicken in hot oil till crisp.
11
Place the pakoras on a platter.
12
Sprinkle with chaat masala and serve.

321

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/2 kg boneless chicken breast, cut into 3 cm cubes, oil (for deep frying), For the marinade, 1/2 cup low-fat plain yogurt, beaten till smooth, and more.

Yes, Tandoori Murgh Pakora (Batter-Fried Chicken) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tandoori Murgh Pakora (Batter-Fried Chicken)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions