Chicken Kaju Pakoda Recipe | Crispy Kaju Chicken Pakoda | Chicken Pakora

#kajuchickenpakora #chickenpakoda #chickenpakorarecipe
Chicken Kaju Pakoda Recipe
Ingredients for Kaju Chicken Pakora Recipe:
Tsp-Teaspoon; Tbsp-Tablespoon)
Boneless chicken breast fillets -2 numbers (300-350 gms)
For boiling chicken:
Turmeric powder -1/2 tsp
Salt-3/4 tsp
Water-500 ml
Pakora Mix:
Boiled and thick shredded chicken pieces- net 200 gms (weight after boiling and shredding)
Cashew nuts - 12 (split into 24 halves)
Salt- 3/4 tsp
Red chilli powder- 1 tsp
Kashmiri Chilli powder -3/4 tsp
Coriander powder -1 tsp
Garam Masala powder- 1/2 tsp
Ginger Garlic Paste - 1 tsp
Curry leaves- 30-40
Green chillies sliced -2-3
Besan- 2/3 cup -1 cup ( 80 gms)
Rice flour-1.5 tbsp
Whisked Egg-1
Water -3 tbsp
Oil-2.5 tbsp

Other Ingredients:
Oil for deep frying

Preparation:

To boil the chicken, take a pan and place the chicken fillets. Add the turmeric powder, salt and around 500 ml water to cover the chicken fillets. Keep heat on high till water starts boiling. Reduce heat to medium and boil for around 10 mins, flipping the fillets so that the chicken gets cooked through.
Now remove fillets with a tong and place on a plate. Let it cool and then shred the boiled chicken to thick pieces.
Take cashew nuts and make them into halves.
Also slice the green chillies, take out curry leaves and whisk one egg.
Now take a bowl and add all the ingredients for the pakora mix as shown in the video.
Set aside for around 15 mins.

Process:

Heat oil in a pan or kadhai for deep frying.
Now form the mix into small flattish pakoras making sure that every pakora mix piece has green chillies and/or curry leaves and cashew halves.
Drop side by side in hot oil to not crowd the pan. Don’t stir for a minute and then stir and fry it on medium heat for around 7-8 mins till light brown.
Remove and drain oil completely.
Repeat with the balance pakora mix.