Vickys Chicken Pakoras with a cool Raita Dip, GF DF EF SF NF.
Hello everybody, it's me again, Dan, welcome to our recipe site. Today, we're going to prepare a distinctive dish, vickys chicken pakoras with a cool raita dip, gf df ef sf nf. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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To begin with this recipe, we must 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 can achieve that.
The ingredients needed to make Vickys Chicken Pakoras with a cool Raita Dip, GF DF EF SF NF:
- {Take of diced chicken.
- {Make ready of vegetable oil.
- {Get of tikka masala paste.
- {Get of gram / chickpea flour.
- {Take of salt.
- {Prepare of chilli powder.
- {Make ready of ground turmeric.
- {Take of extra flour to coat the chicken.
- {Make ready of water.
- {Get of oil for deep frying.
- {Get of raita.
- {Make ready of plain yogurt or required alternative ie coconut yogurt. Soured coconut cream is another option (replace 1 tbsp cream with lemon juice).
- {Get of cucumber finely diced.
- {Take of large handful of finely chopped mint leaves.
- {Get of large pinch of salt.
Instructions 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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