Vickys Chicken Pakoras with a cool Raita Dip, GF DF EF SF NF
Vickys Chicken Pakoras with a cool Raita Dip, GF DF EF SF NF

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, vickys chicken pakoras with a cool raita dip, gf df ef sf nf. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Vickys Chicken Pakoras with a cool Raita Dip, GF DF EF SF NF is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Vickys Chicken Pakoras with a cool Raita Dip, GF DF EF SF NF is something which I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can have vickys chicken pakoras with a cool raita dip, gf df ef sf nf using 15 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Vickys Chicken Pakoras with a cool Raita Dip, GF DF EF SF NF:
  1. Prepare 300 grams diced chicken
  2. Make ready 1 tbsp vegetable oil
  3. Prepare 2 tsp tikka masala paste
  4. Get 225 grams gram / chickpea flour
  5. Prepare 1/2 tsp salt
  6. Get 1/4 tsp chilli powder
  7. Get 1/2 tsp ground turmeric
  8. Make ready extra flour to coat the chicken
  9. Take water
  10. Prepare oil for deep frying
  11. Make ready raita
  12. Prepare 240 ml plain yogurt or required alternative ie coconut yogurt. Soured coconut cream is another option (replace 1 tbsp cream with lemon juice)
  13. Take 1/2 cucumber finely diced
  14. Take 1 large handful of finely chopped mint leaves
  15. Prepare 1 large pinch of salt
Steps to make Vickys Chicken Pakoras with a cool Raita Dip, GF DF EF SF NF:
  1. Gently heat 1 tbsp vegetable oil in a frying pan, add the tikka masala paste and fry for 30 seconds
  2. 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
  3. In a large bowl mix together the gram flour, salt, chilli powder and turmeric.  Add just enough water to form a thick batter
  4. 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
  5. 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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