Home   »   Food   »   Punjabi Chicken Pakora recipe

Punjabi Chicken Pakora recipe

Published on: February 17, 2013 | Updated on: June 8, 2015

Punjabi Chicken Pakora

It is important to prefix Punjabi with Chicken Pakora as it is very different than the Avadhi and Hyderabadi style of making it. Punjabi Chicken Pakora has nothing to do with the Mughlai school of cooking either. The closest it is by recipe is to Palak Pakoras or Hari Mirch Pakoras.


  •  1 KG Boneless Chicken
  • 2 TBSP Ginger- Garlic Paste
  • 250 Grams Dahi
  • 150 Grams Besan
  • 50 Grams Maida
  • 2 eggs
  • 3 Green Chilies
  • 1 TSP Ground Cumin Seeds
  • 1 TBSP Grounded Cumin seeds
  • 1 TBSP Kasuri Methi
  • 1 TBSP Red Chilly Powder
  • 1 TBSP Salt
  • 1 TBSP Black Pepper  Powder
  • 2 TBSP White Butter
  • Refined Oil for Frying.

*TBSP – Table Spoon

How to make Punjabi Chicken Pakora

I made 2/3 deep cuts/ gashes with a knife in each piece, immediately after that marinate the chicken with curd, ginger garlic paste, salt, black pepper,  red chilli powder and (melted) white butter  and I set it aside for 3 hours (covered).  For the batter, I mix everything together at one go in a blender till they have a consistency and nothing can be identified, separated. I clean the pieces of whatever is visible over and above the pieces, ensuring that enough remains inside deep gashes for the flavor. The idea is not to cover chicken pieces with layers of batter, idea is to ensure that it gets one coating which allows chicken juices to remain inside to the extent they can. Frying itself is a two stage process to ensure that chicken gets cooked well and the besan doesn’t get burnt before that. Fry it once to partial done, take them out ensure oil doesn’t come out. Put gashes once again and allow it to cool, fry it again. For garnishing you can use coriander leaves, lemon rings, onion rings, tomato rings and sprinkle a mixture of imli powder and amchur powder. Enjoy!


For 26 years I have been doing what I want to. I know I have been lucky. I don't beat around the bush. Not too much into networking. Hate those who push connections over merit. Love traveling. Quality or Quantity still puzzle me at times. Haven't turned into anything other than being me, neither have an intent to. Prefer living in present or future, but a lifelong student of history. A father. A husband. A brother. A friend. A colleague. An Indian. A Sikh. A Punjabi And above all a Dilli-walah.


EU GDPR Update:
MapsofIndia has updated its Terms and Privacy Policy to give Users more transparency into the data this Website collects, how it is processed and the controls Users have on their personal data. Users are requested to review the revised Privacy Policy before using the website services, as any further use of the website will be considered as User's consent to MapsofIndia Privacy Policy and Terms.
We follow editorialcalls.org for border and boundary demarcations