This has to be one of the most versatile recipes of mine! I never imagined one can do so much with simple”chicken tikka”!! Its best if you marinate a big batch and you can grill it, make chicken tikka masala and now even these awesome pakoras! Do keep in mind that when you marinate chicken tikka you can keep it in the refrigerator marinated for about a few days. These pakoras can also be frozen or made in advance for a party. I used “Nitu Didi” tandoori spice powder and added a bit of red food coloring to it but you can use any tandoori spice powder as you like.
250 grams of boneless chicken breast slices, cut into strips
100 grams of natural yogurt
4-5 flakes of garlic
1 inch piece ginger
1 tablespoon Nitu Didi tandoori spice powder
salt to taste
a little red food coloring
1 teaspoon red chilli powder if you want it spicy
FOR THE BATTER
2 tablespoons of gram flour
2 tablespoons of cornstarch
as much of sparkling water (soda) water needed to make the batter
oil for deep frying
Put the yogurt, ginger garlic in a blender and blend till smooth. Add the tandoori spice, salt and red chilli powder and food coloring, Marinate the chicken in this overnight in a covered dish. Next day put the hot to heat while you make the batter with the gram flour and cornstarch with the sparkling water. Dip each piece of chicken in the batter and deep fry till golden brown and chicken is cooked within.
Simple and easy!!
For the video tutorial on how to make chicken tikka or chicken tikka masala