Chicken Pakoras

Spicy chicken nuggets recipe made with a batter combining garlic, ginger, chili powder, turmeric, garam masala#AD, coriander, and fresh chopped cilantro with chickpea flour#AD and lemon juice.

Prep Time: 30 minutes plus 2 hour marinate time

Serves: 4

Ingredients:

• 1 pound chicken breast or boneless thighs, cut into nugget-sized pieces
• Oil for deep frying
• 1 tablespoon freshly squeezed lemon juice
• 1 small onion, sliced
• 2 green chilies#AD, minced
• 1 teaspoon ginger garlic paste#AD*
• ½ teaspoon chili powder#AD
• ½ teaspoon garam masala#AD
• 1 and ½ teaspoon turmeric#AD
• Salt, to taste

Breading:

• 1 and ½ cups gram (chickpea flour)#AD
• 1 teaspoon salt
• 1 teaspoon chili powder#AD
• 1 teaspoon coriander#AD
• 1 teaspoon garam masala#AD
• 1 and ¼ cup water

Directions:

• In a bowl, mix together lemon juice and next 7 ingredients.
• Add chicken to mixture and make sure all the pieces are covered.
• Cover and refrigerate for 2 hours.
• In a large bowl, mix together dry breading ingredients. Slowly add water, beating until smooth, until batter is the consistency of thick pancake batter.
• Heat oil in deep fryer. Refer to deep fryer instructions to determine when oil is proper temperature. If it is too hot, it will burn.
• Remove chicken from marinade. Dry with paper towel.
• Dip a few pieces of chicken into batter and carefully add to oil. Cook for 2-3 minutes, then turn with tongs and cook an additional 5-8 minutes until crisp and golden. Watch constantly.
• Remove chicken with a slotted spoon to a dish lined with paper towel to drain.
• Working in batches, cook all chicken.

Serve hot.

* You can buy ginger garlic paste or make your own by mixing minced ginger and garlic and grinding to a paste in a food processor.