Try this recipe. It is a fantastic replica of red chicken pakora you typically get in BIRs (especially in the Glasgow area). I found it on the web from a poster called 'Scottish Chef', so I can't claim any kudos.
Chicken Pakora
1. I Kg of chicken fillet sliced into 2 - 3 inch long strips.
2. 300 - 400g of Gram Flour
3. Two heaped tablespoons of Patak's tandoori paste.
4. 1.5 Tsp. of salt.
5. Level Tblsp of sugar - caster is best.
6. Heaped Tsp. of chilli powder .
7. Heaped Tsp. Of Garam Masala
8. Heaped Tblsp of curry powder. I make this from equal parts Corriander Powder, Turmeric, Garam Masala and Hot Madras Curry
9. Level Tblsp of red or orange food colour powder.
10. 5 - 600ml of water.
11. 2 Tblsp of lemon juice.
12. Enough cooking oil to fill a pan to 4 - 5 inches deep.
Method
1. Mix the chilli, garam masala, salt, sugar, food colour, curry powder, lemon juice and tandoori paste together until you have a thick, deep purple paste.
2. Add the water a little at a time and mix thoroughly until you have a thinnish liquid.
3. Add the Gram flour stirring consistently until you have a thick batter like consistency. This needs to be stirred a lot to avoid unblended lumps.
4. Add the chicken strips and mix them until you have them completely coated and leave this to marinate for at least 4 hours. Overnight in the fridge is best of all.
5. Heat the oil to 300F.
6. Drop the coated strips of chicken into the fat one at a time (no more than 6 or seven in a batch) and fry for three minutes. This will result in a firm coating and the chicken will be very moist. You can cook it longer if you prefer a crunchier pakora.
Simple Pakora dipping sauce.
1. 250ml of good tomato ketchup
2. 250ml of water
3. Tsp. of salt
4. Tsp. of sugar
5. Tsp. of mint sauce.
6. Tblsp of lemon juice
7. Level Tsp. of chilli powder.
Just mix them all together and serve in a small bowl.
Chicken Pakora
1. I Kg of chicken fillet sliced into 2 - 3 inch long strips.
2. 300 - 400g of Gram Flour
3. Two heaped tablespoons of Patak's tandoori paste.
4. 1.5 Tsp. of salt.
5. Level Tblsp of sugar - caster is best.
6. Heaped Tsp. of chilli powder .
7. Heaped Tsp. Of Garam Masala
8. Heaped Tblsp of curry powder. I make this from equal parts Corriander Powder, Turmeric, Garam Masala and Hot Madras Curry
9. Level Tblsp of red or orange food colour powder.
10. 5 - 600ml of water.
11. 2 Tblsp of lemon juice.
12. Enough cooking oil to fill a pan to 4 - 5 inches deep.
Method
1. Mix the chilli, garam masala, salt, sugar, food colour, curry powder, lemon juice and tandoori paste together until you have a thick, deep purple paste.
2. Add the water a little at a time and mix thoroughly until you have a thinnish liquid.
3. Add the Gram flour stirring consistently until you have a thick batter like consistency. This needs to be stirred a lot to avoid unblended lumps.
4. Add the chicken strips and mix them until you have them completely coated and leave this to marinate for at least 4 hours. Overnight in the fridge is best of all.
5. Heat the oil to 300F.
6. Drop the coated strips of chicken into the fat one at a time (no more than 6 or seven in a batch) and fry for three minutes. This will result in a firm coating and the chicken will be very moist. You can cook it longer if you prefer a crunchier pakora.
Simple Pakora dipping sauce.
1. 250ml of good tomato ketchup
2. 250ml of water
3. Tsp. of salt
4. Tsp. of sugar
5. Tsp. of mint sauce.
6. Tblsp of lemon juice
7. Level Tsp. of chilli powder.
Just mix them all together and serve in a small bowl.
