Chicken Tikka Pakoras

  • 15MINS
  • 30MINS
  • Serves 4
  • 180KCAL

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!

Featured On
Pages 180-183

This recipe is currently only available in our book. You can get it here

Chicken Tikka Pakoras

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.

Make It Veggie

For vegetarian pakoras, swap the chicken for Quorn fillets.

I did these in the air fryer and only needed 1 tbsp of water
Absolutely fabulous, everyone devoured it.
Made the chicken pakoras, and served them with the raita and the pinch of nom naan bread recipe from the Chicken tikka Naanwich recipes. Absolutely amazing 🤩 Better than any kebab.
Was great cooking in the air fryer. Have really crisped up nicely. I will add a bit more spice next time

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‘Absolutely fantastic, I did these for a buffet and they went down a storm!’


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