• Boneless chicken – 300 gms
  • Ginger garlic paste – 1 tbsp.
  • Almond paste – 4 tbsp. (Optional)
  • Turmeric powder – 1 tsp.
  • Chili powder – 1 tsp.
  • Pepper – 1 tsp.
  • Cumin powder – 1 tsp.
  • Chopped coriander – 1 tbsp.
  • Chopped curry leaves – 1 tbsp.
  • Chopped mint leaves – 1 tbsp.
  • Lemon juice – 1tbsp (optional)
  • Salt
  • Oil


Soak the almond for few hours, remove the skin and grind it into paste. Or you can also use the store bought Almond flour. Cut the boneless chicken into thin slices as shown in the picture.

02  01

Add all the other ingredients to the chicken pieces. Adjust the spice and salt according to your taste. If you want you can add a tbsp. of lemon juice. Mix it well and marinate the chicken so that chicken pieces are coated with the mixture on all sides. Allow it to marinate for few mins.


Pour oil in a skillet that is enough for deep frying the chicken pieces. When the oil is hot, drop-in few slices of the marinated chicken pieces. Reduce the heat to medium flame and allow the chicken to cook completely. 


When they turn golden brown remove them from the oil with a spatula. Repeat it for rest of the chicken. Serve it in a plate.

You can also omit the almond flour in this recipe. In that case the pakoda is less crispy and it is soft. but still tastes good.


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