Chicken Pakora with Assorted Sauces
Ingredients
- For the chicken
- 3 Chicken breasts (about 160 grams without skin)
- 1 tsp freshly grated ginger
- 1 garlic clove
- ¼ tsp ground cilantro
- ¼ tsp ground cloves
- ¼ tsp ground Cardamom
- 1 tsp Curry powder
- salt
- freshly ground peppers
- 300 grams Yogurt (0.1% fat)
- For the batter
- 100 Pastry flour
- 2 eggs
- 2 Tbsps lemon juice
- 600 milliliters vegetable oil (for frying)
- For the mango chutney
- 1 Mango
- 2 red chili peppers
- 2 tsps cornstarch
- ¼ tsp ground Turmeric
- salt
- 100 grams Raw sugar
- 1 Tbsp Ghee (or butter)
- 1 tsp black Mustard seed
- 2 dried chili peppers
- ¼ tsp Asafoetida
- For the tamarind chutney
- 150 grams pressed Tamarind
- ¼ tsp Chili powder
- ½ tsp Cumin
- 1 Tbsp lemon juice
- 3 Tbsps brown sugar
- salt
- For the Tomato Hot-Pepper Relish
- 500 grams Tomatoes
- 2 onions
- 3 garlic cloves
- 1 red chili pepper
- ½ bunch mixed Fresh herbs
- 4 Tbsps vegetable oil
- ⅛ l Beef broth (from the jar)
- 2 Tbsps Vinegar
- 1 Tbsp pickled green peppercorns
- salt (and pepper)
Preparation steps
For the tamarind chutney, break the tamarind into small pieces. Simmer with 375ml (approximately 1 1/4 cup) of water for 15 minutes. Pour through a sieve. Stir in spices and chill for 1 hour.
For the mango chutney, peel, halve, core and slice the mango. Rinse, chop, and remove the seeds from the chile peppers.
Mix the cornstarch with a little water and set aside.
In a saucepan, bring 250 ml (approximately 1 cup) of water to a boil. Add the turmeric powder and salt. Add the mango slices and chile peppers. Cook over medium heat for 10 minutes. Allow to simmer until the mango slices are soft. Thicken the chutney with sugar and cornstarch. Remove the pan from the heat.
In a small pan, heat the ghee. Fry the mustard seeds and dried chile peppers briefly. Stir in the asafoetida. Pour all of the pan contents to the chutney. Mix all the ingredients well, pour into a serving bowl and chill for approximately 1 hour.
For the tomato hot pepper relish, rinse, peel, halve, remove the seeds, and chop the tomatoes. Peel and finely chop the onions and garlic. Finely chop the herbs. Rinse the chile pepper, halve, remove seeds and chop. Saute the onions and garlic in hot oil. Add the tomatoes and saute. Season with salt and pepper. Pour in the broth and vinegar. Add the peppercorns. Simmer until the sauce has thickened. Allow to cool.
For the chicken pakora, cut the chicken into bite-sized cubes.
Press the ginger and garlic. Mix with the spices and yogurt. Mix in the diced chicken. Marinate for 4 hours in the refrigerator.
For the batter, mix the flour, eggs, lemon juice, salt and pepper into a thick batter.
Heat the oil in a deep fryer to about 180°C (approximately 350°F).
Dip the chicken cubes in the batter. Drain slightly and fry in the oil for 4 minutes until golden brown.
Remove the chicken from the deep fryer and drain on a paper towel. Serve with the sauces.
