Chicken Tikka Pakoras
Snacks don’t get much better than succulent chicken, covered in a crispy, mildly spiced tikka coating. Chicken Tikka Pakoras from the takeaway are usually deep-fried, so we created our own slimming-friendly version, and they’re just as tasty. Once you realise how easy it is to make this Indian-style snack or starter at home, it’ll be fakeaway night every night at your house!
This recipe is currently only available in our book. You can get it here
Hints & Tips
Below we added some of our communities most common hints and tips. We hope you find them useful.
Add the water carefully: the coating needs to be thick and sticky. We found 2 tablespoons was the perfect amount. If your air fryer doesn't have a preheat function, we suggest heating at cooking temperature for a few minutes before cooking your food. To serve with raita, mix 150g fat-free natural yoghurt with 1/2 cucumber, deseeded and thinly sliced, 10 mint leaves, finely chopped, and 1 teaspoon of granulated sweetener. Cover and chill until needed.
Use non-stick baking paper rather than greaseproof paper. It works really well, and the chicken pakoras will not stick to it.
For vegetarian pakoras, swap the chicken for Quorn fillets.
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