INDIAN STYLE YUMMY CHICKEN PAKORA/PAKODA 2021/Masthani’s kitchen
YUMMY CHICKEN PAKODA/ PAKORA (step-by-step photos) 2021/Masthani’s kitchen:
Hello friends!
Namstheš
Welcome back to my dear reader today in this blog I want to share a crispy yummy spicy chicken pakoda recipe, who are looking for spicy dish this recipe is really to satisfy your tummy full of happiness. we can easily made in home and easily understand by step by step procedures and easily make it.
Chicken pakoda is originated around 1000 years BC from the Indian sub-continent later on its popular to Great British, London ,France and some other countries.
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| Chicken pakoda |
Chicken pakoda with bone or bone less is doesn’t matter guys we can make it easily and delicious it’s my promise. Chicken pakoda this is basic recipe which also called as my mom’s recipe. Chicken pakoda recipe even bachelor can cook with a delicious tastes but also soft, crunchy, tender pieces of chicken.
Chicken pakoda is evening dish or side dish mainly mixing with gram flour, rice flour and all the spices to get more taste. we can easily available in street food, vendors, restaurants as main menu in India.
Serve them with chai , plain rice, rasam, chapathi, butternoon , paratha , samosas, curd rice.
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| Chicken pakoda |
TABLE OF CONTENT:
- BENEFITS OF CHICKEN PAKODA
- FAQ
- DIFFERENT LANGUAGES SPELL ABOUT CHICKEN PAKODA
- DERIVED STEPS
- PROCEDURE
- BEST FOR MORE RESULTS
BENEFITS OF CHICKEN PAKODA:
Chicken is helps to maintain bones, muscles healthy.
It increases the immunity system to maintain healthy growth.
It helps to reduce the heart diseases.
It helps to weight management which helps to reduce weight.
Chicken is helps to high nutritional values, proteins, Iron to our body.
FREQUENTLY ASKED QUESTIONS?
1) Can chicken pakoda cause food poison?
While cooking any dish make sure clean them with a fresh running water because bacteria is found in raw meat. Buying a un healthy meat and not cooking properly then may cause food poison.
2) Can we reheat the chicken pakoda twice?
Of course we can happily reheat the chicken pakoda but while reheat it maintain low-medium frame only.
3) How long chicken pakoda can fridge last?
Raw chicken pieces we can be stored up to 6 months and cooked chicken can stored in 2 months easily.
4) Chicken pakoda is hot or cold to body?
Chicken is heat to our body while eating chicken make sure cool the body by using yogurt, buttermilk, coconut water.
DIFFERENT LANGUAGES SPELL ABOUT CHICKEN PAKODA:
Kodi pokada-telugu
Cikana pakoda-marathi
Cikana pakauda-punjabi
Bakuda aldijaj-arabic
Muragira tarakari –Bengali
Kolikkupakoda-tamil
Cikkan pakooda- Malayalam
Cikan pakoda -kannada
Poulet au pakido–french
Chikin pakoda-korean
Polla al pakoda –Italian
Let’s look at its desired ingredients:
Half piece ginger
½ tsp gram flour
½ tsp rice flour
5 cashew nuts
4 almonds
8 cloves minced garlic
½ tsp fenugreek seeds
½ tsp cumin seeds
½ tsp Poppy seeds
2 cardamom
½ tsp star anise
½ coriander seeds
1 cinnamon
6 tablespoon cooking oil
Salt ,red chill powder ( as per taste)
Pinch of turmeric
half lemon
Coriander stems
DERVIED STEPS:
Step 1: Take a fresh chicken meat clean them in a fresh running water.
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| Chicken meat |
Step 2: Take all the spicy items like half piece ginger , 8 cloves minced garlic, 5 cashew nuts,4 almonds, ½ tsp fenugreek seeds , ½ tsp cumin seeds,½ tsp poppy seeds,2 cardamom,½ tsp star anise,½ cinnamon in a grinder. Grind them in a fine paste to make a garam masala powder.
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| Marinate process |
Step 4: Mix them very well and marinate it for 30 min in a fridge.
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| Mix them |
Step 5: Take pan heat the oil in this curry we need more oil frying chicken pieces take out marinate chicken pieces pour in oil fry them until we get golden-brown color.
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| Chicken pakoda |
MORE LINKS FOR NON-VEG
Required time:
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Prep time |
10 min |
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Cooked time |
10 min |
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Total time |
20 min |
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cuisine |
Indian |
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Makes |
4 servings |
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type |
moderate |
Procedure:
Marinate process:
Take a fresh chicken meat clean them in the fresh running water. Take all the spicy items like half piece ginger , 8 cloves minced garlic, 5 cashew nuts,4 almonds, ½ tsp fenugreek seeds , ½ tsp cumin seeds,½ tsp poppy seeds,2 cardamom,½ tsp star anise,½ cinnamon in a grinder. Grind them in a fine paste.
let start the marinate process pour spicy paste, red chill powder, turmeric, salt, half lemon, cooking oil ,rice flour ,gram flour in a chicken pieces .Mix them very well and marinate it for 30 min in a fridge.
Cooking process:
Take pan heat the oil in this curry we need more oil frying chicken pieces take out marinate chicken pieces pour in oil fry them until we get golden-brown color.
At last serve curry in a bowl add coriander leaves , enjoy the each soft ,tender, delicious piece of chicken pakoda.
BEST FOR MORE RESULTS:
Maintain medium-low flame only if you maintain high flame the chicken pieces is not cook properly and also hard to eat.
Marinate process gives the chicken more taste if possible we can marinate whole night in fridge spices absorb in chicken .
All spices must add in chicken pakoda then its gives a delicious output.
I don't buy any masala paste from outside i use every dish in a fresh paste to get good taste and aroma.
We can add kashmiri chill powder instead of red chill powder its gives good color to curry.
NUTRITION FACTS (ESTIMATION ONLY):
(4 servings per container ,Serving size (1g) ,Calories -340, total fat-21g, saturated fat-2g, transfat-0g, sodium -0 mg, total carbohydrates-15g, fiber-2g, sugar-1g, proteins -18g)
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