Best 3 Tandoori Murgh Pakora Batter Fried Chicken Recipes
Tandoori murgh pakora batter fried chicken is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. The chicken is marinated in a flavorful yogurt-based sauce and then coated in a crispy batter before being fried until golden brown. The result is a tender, juicy piece of chicken with a crispy exterior that is sure to please everyone. This article will provide you with tips and instructions on how to make the best tandoori murgh pakora batter fried chicken, so you can enjoy this delicious dish in the comfort of your own home.
Check out the recipes below so you can choose the best recipe for yourself!
TANDOORI MURGH PAKORA (BATTER-FRIED CHICKEN)
Make and share this Tandoori Murgh Pakora (Batter-fried chicken) recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Chicken Breast
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Mix all the ingredients for the marinade.
- Add the chicken cubes.
- Mix well.
- Set aside for 2 hours.
- Mix all the ingredients for the batter in a bowl.
- Beat well.
- The batter should have a thick, but flowing consistency.
- Add the marinated chicken cubes to the batter.
- Keep aside for 30 minutes.
- Deep-fry the chicken in hot oil till crisp.
- Place the pakoras on a platter.
- Sprinkle with chaat masala and serve.
TANDOORI FRIED CHICKEN
Instead of cooking the chicken in a traditional tandoor oven, we pan-fried ours in a cast-iron skillet. Cool off with a side of cucumber spears and a salad of red onion, mint, and cilantro for a flavorful dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time P1DT40m
Number Of Ingredients 10
Steps:
- Make a few slashes in meat side of each thigh. In a 9-by-13-inch baking dish, combine chicken and marinade, turning to coat. Refrigerate at least 1 day and up to 2 days.
- Preheat oven to 250 degrees. In a large bowl, whisk together flour and 1 1/2 teaspoons salt; season with pepper. In a large straight-sided skillet (preferably cast iron), heat 3 cups oil (it should be about 1/2 inch deep) over medium-high until a thermometer registers 350 degrees.
- Working with 6 pieces at a time, remove chicken from marinade, wiping off excess with a paper towel. Dredge in flour mixture and add to skillet, skin-side down. Partially cover and fry until golden brown and cooked through, 6 to 7 minutes a side. (Adjust heat to maintain oil temperature between 330 degrees and 350 degrees; do not let it go over 350 degrees, and return to 350 degrees between batches.) Transfer chicken to a paper towel-lined plate; place in oven to keep warm.
- Mix together onion and lime juice; let stand 10 minutes. Stir in remaining 2 tablespoons oil and herbs. Season with salt. Serve chicken, with onion salad and cucumbers.
CHICKEN PAKORA
Hot spicy chicken marinated with zing of lemon then deep fried in a batter for a crispy shell
Provided by HariGhotra
Time 30m
Yield Serves 4
Number Of Ingredients 14
Steps:
- Place the garlic, ginger, green chillies, lemon juice, garam masala, cumin seeds, chilli powder, dried fenugreek leaves into a pestle and mortar and blend to a rough paste.
- Place chicken in a bowl and add the paste, mix to marinade and leave for at least 20 minutes - the longer the better.
- Heat up the oil in a karahi or wok to a medium heat
- Into the marinated chicken sprinkle in the freshly chopped coriander and then sieve in the gram flour. Mix together using your hand.
- Add a small amount of water if required to ensure the chicken is coated in a thick batter.
- Test your oil is hot enough by dropping in a little batter into the oil. If it browns and rises immediately then it is ready. Very carefully place the pieces of chicken into the oil one at a time and fry until crisp and golden brown.
- Using a slotted spoon move the pakora around, be careful not to overcrowd the karahi.
- Once golden brown and crisp remove from the oil and set on some kitchen paper
Tips:
- To make the perfect Tandoori Murgh Pakora, use boneless, skinless chicken breasts or thighs cut into 1-inch pieces.
- For a more flavorful marinade, use a combination of yogurt, ginger-garlic paste, lemon juice, and a blend of spices like cumin, coriander, turmeric, and red chili powder.
- Marinate the chicken for at least 30 minutes, or up to overnight, to allow the flavors to penetrate.
- Use a light batter made from chickpea flour (besan), rice flour, salt, and baking powder for a crispy coating.
- Heat the oil to 375°F (190°C) before frying the chicken to ensure an even cook.
- Fry the chicken in small batches to prevent overcrowding and ensure even cooking.
- Drain the fried chicken on paper towels to remove excess oil.
- Serve the Tandoori Murgh Pakora hot with your favorite dipping sauce, such as mint chutney, tamarind chutney, or raita.
Conclusion:
Tandoori Murgh Pakora is a delectable appetizer or snack that combines the flavors of traditional Indian tandoori chicken with a crispy pakora coating. By following these tips and using high-quality ingredients, you can easily create this dish at home and impress your family and friends. Enjoy the taste of this delicious fusion dish that blends the best of Indian and Pakistani cuisine!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love