Chicken Pakoras with Tikka Chunks!

Crispy, spicy and aromatic
Chicken Pakoras

You will love these! A great way of making some pakoras swiftly and easily using pre cooked chicken chunks that are all ready flavoured in the tikka or barbecue spices!

I used 2 pkts of this

We always have these in our fridge for lunch’s so we can rustle up a quick salad but sometimes you just want something that’s a little bit more spicy, little bit more flavoursome and a little bit more satisfying.

What can be better than some nice and hot crispy the pakoras that other then the little time with prep is quick and easy and literally throw it all in kinda dish.

We had chicken tikka chunks today. I have added my usual favourite ingredients that I know make them taste amazing! Add a few tbsp of semolina for additional crispy texture!

As my hubby said when walked into the kitchen he could eat these much faster than I could ever fry them which ain’t hard!

We enjoyed them sat in the afternoon sun with a little pot of Mr Naga pickle mixed into mayonnaise and few drinks!


Store cupboards ingredients

360g chicken slices I used Chicken Tikka (2 pkts)
Half cup Besan (chickpea flour)
1 cup self raising flour
1 tsp carom seeds
2 tsp coriander seeds
1 tbsp chilli powder
1 tbsp gharam masala
Half tsp turmeric
1 tbsp dried methi leaves
About 10 curry leaves chopped fine
2 tsp salt
1 medium potato peeled and zapped in microwave for 4 mins
1 medium onion finely sliced
1 cup fresh coriander chopped
1 tbsp chilli flakes
5 fresh chillies chopped fine


Firstly zap that peeled potato in the microwave so its almost cooked and roughly chop it and leave to cool.

In a pestle and mortar crush the carom and coriander seeds.

Carom and white coriander seeds
in mortar for crushing

In a bowl add sliced onions, fresh coriander, green chillies, curry leaves.

Fresh ingredients
Coriander leaves, sliced oinions, frsh chillies, sliced curry leaves and dried methi

Add the chicken pieces.
Mix the ingredients together well.

Chicken chunks

Now add all the spices, salt, chilli flakes and again mix in well.
This will ensure all the fresh ingredients are well coated with spices and seasoning.

Gharam masala
Chilli powder

Add the potato. Give it a good dtir again.

Baked potato

Now add the Besan and self raising flour.


Mix this in well so everything looks well coated.

Well coated mix

Now add water sparingly and mix well to bring everything together.

Add water

You want a dry firm mix. You should only need the most half a cup but please add this very sparingly as you do not want a soft mix.

Dry mix

Heat a pan with veg oil to deep fry. I use a small karai.

Tablespoon full scoops added gently

Add a small spoonful to test heat and cook this till golden on medium heat. Taste to check for seasoning and if you want anything more added. Mine were just perfect.

Drop spoonfuls using 2 tablespoons.
Cook till golden.

Keep steady heat
Cook till golden brown

Look for little bubbles around the pakoras and ensure its consistent. Cook on medium to ensure they cook inside too.
Use a tablespoon and keep that size.

Remove with slotted spoon and drain.

Remove and drain

When you have a good batch serve.
I dished these out with quarter cup mayonnaise with half tsp of Mr Naga pickle stirred in.

Mayonnaise with Mr Naga pickle

Most enjoyable with drinks.


You can use any leftover cooked meat like lamb, roast chicken or turkey.

You can use frozen chicken slices or pieces as I often do.

You can add more potato or veg but I like them simple as you really enjoy the chicken and odd potato in your bite…

If you have sparkling water great add that instead of water but its just as crispy without.

You can use rice flour with Besan too!A couple of table spoonful of fine semolina adds a lovely crunch if you want that extra bite!

Copyright © 2020 -2021 Papli Rani Dey
All Rights Reserved

Leave a Reply