Tandoori Murgh Pakora Batter Fried Chicken

Crispy, flavorful, and irresistibly spiced, Tandoori Murgh Pakora Batter Fried Chicken is a decadent fusion of classic Indian tandoori flavors and satisfying deep-fried comfort food. This recipe features tender, boneless chicken thighs marinated in a fragrant blend of yogurt, ginger-garlic paste, and bold spices like garam masala, cumin, and crushed fenugreek leaves, ensuring each bite is bursting with authentic taste. The chicken is dipped in a light, airy batter made from gram flour, cornstarch, and a hint of baking powder, then fried to golden perfection. Perfect as an appetizer or evening snack, this crispy fried delight pairs beautifully with tangy mint chutney or a simple ketchup dip. Easy to prepare and sure to wow your family and guests, it’s the ultimate crowd-pleaser for lovers of Indian cuisine and fried chicken alike.

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 g Chicken thighs (boneless, cut into bite-sized pieces)
• 120 ml Thick plain yogurt
• 2 tbsp Ginger-garlic paste
• 1 tsp Red chili powder
• 0.5 tsp Turmeric powder
• 1 tsp Coriander powder
• 1 tsp Cumin powder
• 1 tsp Garam masala
• 1 tsp Dried fenugreek leaves (kasuri methi, crushed)
• 1 tbsp Lemon juice
• 1 cup Gram flour (besan)
• 0.25 cup Cornstarch
• 0.5 tsp Baking powder
• 1 large Egg
• 100 ml Water
• 1 tsp Salt
• 500 ml Vegetable oil (for frying)

Directions

Step 1

In a large mixing bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, dried fenugreek leaves, lemon juice, and 0.5 tsp salt.

Step 2

Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight for best flavor.

Step 3

In another bowl, whisk together gram flour, cornstarch, baking powder, the remaining 0.5 tsp salt, and water to make a smooth batter. Then, beat in the egg to make the mixture slightly fluffy.

Step 4

Remove the marinated chicken from the refrigerator. Dip each piece into the batter, ensuring it's well coated.

Step 5

Heat vegetable oil in a deep pan or fryer over medium heat until it reaches 180°C (350°F).

Step 6

Carefully drop a few pieces of battered chicken into the hot oil, making sure not to overcrowd the pan.

Step 7

Fry the chicken for 6-8 minutes, or until golden brown and cooked through. Turn occasionally for even cooking.

Step 8

Remove the fried chicken with a slotted spoon and drain excess oil on a paper towel. Repeat with the remaining chicken.

Step 9

Serve the Tandoori Murgh Pakora Batter Fried Chicken hot with mint chutney or ketchup for dipping.

Nutrition Facts

Serving size	(1485.6g)

Amount per serving	% Daily Value*
Calories	6142.0

Total Fat 580.3g	0%
Saturated Fat 92.5g	0%
Polyunsaturated Fat 2.0g
Cholesterol 697.6mg	0%
Sodium 3275.2mg	0%
Total Carbohydrate 111.4g	0%
Dietary Fiber 16.7g	0%
Total Sugars 18.9g
Protein 154.5g	0%

Vitamin D 88.8IU	0%
Calcium 377.6mg	0%
Iron 17.0mg	0%
Potassium 2853.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 83.1%

Protein: 9.8%

Carbs: 7.1%