Skip to content
Pakora chicken with a green chutney recipe

Pakora chicken with a green chutney recipe

1 rating

A dish with a sense of place: our pakora chicken pieces are inspired by the street food in India and are tossed with a fragrant spice mix then shallow-fried until golden and crunchy. A good dollop of sticky coriander chutney makes for a moreish dip. See method

  • Serves 6-8 as a starter or side
  • 20 mins to prepare and 30 mins to cook
  • 216 calories / serving


  • 500g chicken breasts, cut into bite-sized pieces
  • 2 tbsp cornflour
  • 5 tbsp gram flour
  • 25g rice flour
  • ¼ tsp ground turmeric
  • ½ tsp mild chilli powder
  • 1½ tsp garam masala
  • 1 tsp ground cumin
  • ½ tsp fine sea salt
  • 1 red onion, finely chopped
  • vegetable or sunflower oil, for deep frying
  • juice of 1 lemon
  • 2 tsp caster sugar
  • 1 green chilli, finely chopped
  • 15g coriander
  • 15g mint, leaves picked
  • Lime wedges and sliced red chilli, to serve (optional)
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    11g 16%
  • Saturates

    1g 5%
  • Sugars

    2g 2%
  • Salt

    0.4g 6%

of the reference intake
Carbohydrate 10.9g Protein 17.1g Fibre 1.4g


  1. Put the chicken in a large mixing bowl and add the cornflour. Toss to coat the pieces. Add the gram and rice flours, turmeric, chilli powder, garam masala, cumin, salt and half the red onion. Gradually stir in 75-100ml water, until the chicken is coated in a damp batter – you don’t want it to be too wet, or it will slide off the chicken. 
  2. Fill a large saucepan no higher than 3⁄4 full with oil and heat to 180°c. Add a few pieces of chicken to the pan and fry for 6-8 minutes, turning at regular intervals, until the pakoras are crisp, golden and the chicken is cooked through. Drain in kitchen paper and repeat with the remaining mixture. 
  3. To make the chutney , in a food processor blitz the remaining red onion with the lemon juice, sugar, chilli and herbs. Season to taste and serve with the pakoras. If the chutney is a little thick, loosen with a tbsp or so of water, until of a spoonable consistency. 
  4. Season to taste and serve the pakoras with lime wedges and sliced red chilli, if you like.

See more Indian recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.