Vickys Chicken Pakoras with a cool Raita Dip Recipe

Name: Vickys Chicken Pakoras with a cool Raita Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 grams diced chicken; 1 tbsp vegetable oil; 2 tsp tikka masala paste; 225 grams gram / chickpea flour; 1/2 tsp salt; 1/4 tsp chilli powder; 1/2 tsp ground turmeric; 240 ml plain yogurt or required alternative ie coconut yogurt. Soured coconut cream is another option (replace 1 tbsp cream with lemon juice); 1/2 cucumber finely diced; 1 large handful of finely chopped mint leaves; 1 large pinch of salt

Servings: persons

300 grams diced chicken
1 tbsp vegetable oil
2 tsp tikka masala paste
225 grams gram / chickpea flour
1/2 tsp salt
1/4 tsp chilli powder
1/2 tsp ground turmeric
240 ml plain yogurt or required alternative ie coconut yogurt. Soured coconut cream is another option (replace 1 tbsp cream with lemon juice)
1/2 cucumber finely diced
1 large handful of finely chopped mint leaves
1 large pinch of salt

1
Gently heat 1 tbsp vegetable oil in a frying pan, add the tikka masala paste and fry for 30 seconds
2
Add the diced chicken and mix well, fry for 10 minutes on a medium heat.
3
Remove the chicken, drain on kitchen paper and allow to cool
4
In a large bowl mix together the gram flour, salt, chilli powder and turmeric.
5
Add just enough water to form a thick batter
6
Heat the oil for deep frying.
7
Coat the cooked chicken with the extra flour, then dip into the batter, deep fry until golden brown.
8
Drain and serve hot with the cool raita dip
9
To make the raita, wrap the diced cucumber in a tea towel and squeeze out any excess water, then mix together all the ingredients and serve chilled

401

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 11 ingredients. The key ingredients include: 300 grams diced chicken, 1 tbsp vegetable oil, 2 tsp tikka masala paste, 225 grams gram / chickpea flour, and more.

Yes, Vickys Chicken Pakoras with a cool Raita Dip falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Vickys Chicken Pakoras with a cool Raita Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions