Batter-fried chicken (Murg Pakora)

Batter-fried chicken (Murg Pakora)

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Servings: 4
Calories: 253


  • 26 oz Chicken cut into 8 pieces
  • 1 tbsp Lemon nimbu juice
  • 1 tsp Ginger-garlic adrak-lasan paste
  • Salt to taste
  • 1/2 tsp Red chilli powder

for the batter:

  • 1 Egg
  • 5 tbsp Gram flour besan
  • 1 tbsp Refined flour maida
  • Salt and black pepper kali mirch to taste
  • Vegetable oil for deep-frying
  • 1/2 tsp Chaat masala


  • Make deep incisions on the chicken pieces.
  • Marinate the chicken With lemon juice, ginger-garlic paste, salt, and red chilli powder for about 30 minutes.
  • For the batter, mix all the ingredients together in a blender.
  • Heat the oil in a wok (kadhai); dip the marinated chicken in the batter and then lower gently in the hot oil. Deep-fry on medium heat till light brown. Remove with a slotted spoon, prick each piece with a fork and keep aside for 10 minutes.
  • Fry the pieces again till golden brown. Remove and drain the excess oil on absorbent paper towels.
  • Sprinkle chaat masala before serving.
Calories: 253 kcal
Carbohydrates: 7 g
Protein: 20 g
Fat: 15g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 107 mg
Sodium: 88 mg
Potassium: 274 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 262 IU
Vitamin C: 3 mg
Calcium: 22 mg
Iron: 2 mg
Cuisine Indian
Ingredients Chicken
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