Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, vickys chicken pakoras with a cool raita dip, gf df ef sf nf. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Vickys Chicken Pakoras with a cool Raita Dip, GF DF EF SF NF is one of the most well liked of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Vickys Chicken Pakoras with a cool Raita Dip, GF DF EF SF NF is something which I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook vickys chicken pakoras with a cool raita dip, gf df ef sf nf using 15 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Vickys Chicken Pakoras with a cool Raita Dip, GF DF EF SF NF:
- Prepare 300 grams diced chicken
- Prepare 1 tbsp vegetable oil
- Get 2 tsp tikka masala paste
- Get 225 grams gram / chickpea flour
- Take 1/2 tsp salt
- Make ready 1/4 tsp chilli powder
- Make ready 1/2 tsp ground turmeric
- Prepare extra flour to coat the chicken
- Make ready water
- Take oil for deep frying
- Prepare raita
- Prepare 240 ml plain yogurt or required alternative ie coconut yogurt. Soured coconut cream is another option (replace 1 tbsp cream with lemon juice)
- Make ready 1/2 cucumber finely diced
- Prepare 1 large handful of finely chopped mint leaves
- Make ready 1 large pinch of salt
Steps to make Vickys Chicken Pakoras with a cool Raita Dip, GF DF EF SF NF:
- Gently heat 1 tbsp vegetable oil in a frying pan, add the tikka masala paste and fry for 30 seconds
- Add the diced chicken and mix well, fry for 10 minutes on a medium heat. Remove the chicken, drain on kitchen paper and allow to cool
- In a large bowl mix together the gram flour, salt, chilli powder and turmeric. Add just enough water to form a thick batter
- Heat the oil for deep frying. Coat the cooked chicken with the extra flour, then dip into the batter, deep fry until golden brown. Drain and serve hot with the cool raita dip
- To make the raita, wrap the diced cucumber in a tea towel and squeeze out any excess water, then mix together all the ingredients and serve chilled
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