Chicken Pakora

This week, we are delighted to share a recipe from one of Gahan’s customers, the wonderful Cinnamon Garden Restaurant in Ashbourne in Co Meath.

This Chicken Pakora is crispy on the outside and juicy on the inside. Its subtle spices will also hit the taste buds with the right intensity. It is a perfect snack on a wet day with cup a hot Indian masala tea (chai) served hot with mint chutney, but also works well as a starter.

The Cinnamon Garden is open seven days a week from 5 pm to 11 pm for collection and delivery. More here:

Preparation time: 30 minutes. Cooking time: 15 mins. Total time: 45 mins.

Serves: 6


·        500 gm diced chicken breast from Gahan Meats

·        ½ teaspoon chili powder

·        ¼ teaspoon turmeric

·        12 -15 curry leaves

·        2 tablespoons lemon juice

·        1 teaspoon ginger paste

·        1 teaspoon garlic paste

·        ½ teaspoon chili powder

·        ½ teaspoon garam masala

·        ¼ teaspoon turmeric powder

·        ½ teaspoon coriander powder

·        ½ teaspoon carom seeds

·        3-4 tablespoons chickpea flour (Gram flour) (Naturally gluten free)

·        1 teaspoon corn flour

·        1 teaspoon chopped green chili

·        Salt to taste

·        Oil to deep fry


1.     Mix the ginger paste, garlic paste, curry leaves, chili powder, lemon juice, turmeric, garam masala, coriander, carom seeds green chili and salt in a bowl.

2.     Drop in the chicken cubes and mix well. Keep it aside for 10 minutes.

3.     Now add the Gram flour and corn flour to the bowl containing the chicken cubes with a little bit of water and mix well.

4.     Heat the oil in a pan and fry the chicken cubes until they become golden brown.

5.     Serve hot with mint chutney.