Chicken Pakora with Imli Chutney (Tamarind Sauce)

Chicken Nuggets

Eastern Chicken Recipe

Introduction:

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“This recipe is one of the most famous and unique Indian
recipe which is normally used as an appetizer. This dish is a perfect fusion of
East and West where you can enjoy chicken stuffed in gram flour (normally
called Besin in East) and the delicious addition of specific Indian spices
makes it a delicious surprise on your dining table. You can also replace
chicken with fish, beef, pork or even veggies if you desire”

Ingredients:

For Chicken Pakora:

3 boneless chicken breast pieces (cut in bite size cubes)

1 cup gram flour

1 tablespoon chopped parsley

Salt as needed

Black pepper as needed

1 teaspoon white cumin seeds

1 teaspoon coriander powder

½ teaspoon red chili powder

2 garlic cloves (minced)

1 tablespoon soy sauce

1 tablespoon fresh lime juice

1 teaspoon dried basil

Vegetable oil for frying

For Imli Chutney

½ cup deseeded tamarind

Salt as needed

Black pepper as needed

1 garlic clove (minced)

¼ teaspoon cinnamon powder

Water as needed

Directions:

1.
Take chicken cubes in a large bowl and add salt, black
pepper, soy sauce, lemon juice and garlic mince. Mix well with both hands until
all of the ingredients are fully incorporated. Place in a refrigerator for an
hour.

2.
In the meanwhile, take gram flour in a separate bowl
and add salt, coriander powder, cumin seeds, red chili powder, basil and fresh
chopped parsley. Mix well, then add enough water to make a fine paste, neither
too watery nor to thick. Mix well with wooden spatula or hand until no lumps.

3.
Heat the oil in a frying pan.

4.
Now take out the chicken from refrigerator and start
placing the chicken cubes one by one in the batter, mix well until fully coated
and then in the hot oil for deep frying. Repeat the same procedure for the
remaining chicken.

5.
When ready, take out the chicken Pakoras in a serving
dish and set aside warm.

6.
Now for the Tamarind chutney, take deseeded tamarind in
a pan and add enough water to cover. Set aside for an hour. Now squeeze the
tamarind with hands until it becomes a thick paste.

7.
Place the pan on medium heat and add salt, cinnamon
powder, black pepper and garlic mince and cook for about 7 to 10 minutes with
constant stirring.

8.
When it becomes a fine and thick paste, remove from
heat and set aside until cool.

9.
Strain the mixture to have more and more fine paste
(optional)

10.
Serve the chicken Pakora with Imli sauce and enjoy hot.


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