These little crispy, spicy bites of chicken are so good and amazingly crispy.Forget about serving them as a starter. In fact, forget about the rest of dinner. I’ll just have a plateful of these dipped in sweet chilli sauce. I love how the gram flour gives them a mild, nutty taste. Plus it also happens to be gluten-free, so it’s a great option if you have gluten-free guests or family members.They’re mild enough for the kids to enjoy. Lewis (aged 10) declared them to be even better than regular fried chicken (which is saying something - I think he could demolish a whole chicken-worth of that if I let him!).
Mix the chicken thigh pieces with minced ginger, chopped chilli, cumin ground coriander, dried coriander leaf, chilli flakes and ground fenugreek and marinate in the fridge. Take the chicken out of the fridge and add salt, garlic salt, gram flour, cornflour and baking soda. Mix together to combine, then add in the water a splash at a time until you have a batter about the thickness of double (heavy) cream. Deep fry the chicken pakora until the coating is golden brown and the chicken is cooked through.Place in a serving bowl and sprinkle with fresh coriander. Serve with sweet chilli sauce.
Chicken MadrasLamb Samosa CupsHomemade ChapatiCucumber RaitaSlow Cooked Beef CurryPilau rice from my Chicken Jalfrezi recipeand the Best Chicken Tikka Masala < The kids LOVE this!
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